Teriyaki And Pineapple Chicken

Serves: 4

Presley Zulauf

1 January 1970

Based on User reviews:

42

Spice

50

Sweetness

42

Sourness

40

mins

Prep time (avg)

3.8

Difficulty

Ingredients:

2 tbsps

Vegetable Oil

450 g

Boneless Chicken Breast (skinless, cut into cubes)

1

Green Bell Pepper (sliced thin)

1

Yellow Bell Pepper (sliced thin)

1

Red Bell Pepper (sliced thin)

1.25 cups

Mushroom (sliced fresh)

1

Onion (chopped)

1 cup

Teriyaki Sauce

230 g

Pineapple Chunk (can, undrained)

1 tsp

Garlic Powder

1 tsp

Crushed Red Pepper

1 cup

All-Purpose Flour

Directions:

1

Heat the oil in a wok or large skillet over medium-high heat

2

Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes

3

Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium

4

Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened