PINEAPPLE-CITRUS TERIYAKI CHICKEN & VEGGIE STIR-FRY
This is one of my husbands favorite dishes. And, my sisters! It truly tastes like it could have come from an expensive Asian restaurant! Your family and guests will be complimenting you all evening!
Provided by Mary Feltman
Categories Vegetables
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. Make sauce: In a large bowl, add: pineapple juice, *grapefruit juice, *orange juice, teriyaki sauce, mirin, oyster sauce, sesame oil, Szechuan sauce, honey, garlic, ginger, salt, pepper, *and water, if needed. Whisk thoroughly. Add cornstarch and whisk thoroughly. Set aside.
- 2. Cut the broccoli florets into bite-size pieces. Medium dice the onion Slice the carrots thinly, and on the diagonal.
- 3. Heat a large skillet on medium-high. Add enough butter and oil to stir-fry the vegetables Stir-fry broccoli, onions, and carrots til tender-crisp. Remove and set aside.
- 4. Cube chicken breasts, and salt and pepper them. In same skillet, add enough oil to stir-fry the chicken. Add chicken; when almost done, add vegetables back to skillet.
- 5. Pour sauce into skillet and stir to combine with the chicken and vegetables. Bring to a boil; cook, stirring, for a few minutes, to thicken the sauce.
- 6. Serve immediately over rice, quinoa, or noodles. Top with sesame seeds. Enjoy!
- 7. *I sometimes use True Lemon crystals when I'm out of fresh lemon, lime, orange, or grapefruit juice. If you use these crystals, you DEFINITELY need to dilute with 1 1/2 cups of water; and, even if you use fresh juice, you can dilute some, according to your taste.
TERIYAKI CHICKEN STIR-FRY
This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
Provided by ANGIEQ
Time 5h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
- Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g
TERIYAKI AND PINEAPPLE CHICKEN
This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!
Provided by HEZZZ1223
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- 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. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 18.1 g, Cholesterol 34.6 mg, Fat 5.5 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 1412.6 mg, Sugar 11.4 g
SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY
No wok necessary for this stress-free, stir fry-inspired dinner! Bite-size pieces of chicken are tossed with a flavor-packed honey-teriyaki sauce, pineapple chunks and red pepper strips, spread on a sheet pan and popped in a hot oven for a quick and simple dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
- Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.
Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 17 g, TransFat 0 g
CHICKEN AND PINEAPPLE STIR-FRY
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.
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HEALTHY PINEAPPLE TERIYAKI CHICKEN STIR FRY - PINCH ME GOOD
From pinchmegood.com
Cuisine AsianTotal Time 20 minsCategory Healthy Dinner IdeasCalories 259 per serving
- Cook the chicken. Heat up a heavy bottomed pan or wok with some sesame oil. Add in the cubed chicken and toss and cook until it is golden brown. About 4-5 minutes, then remove it from the pan. Cook’s tip: The larger you cut the chicken the longer it will take to cook. If you cut it into smaller pieces then it will take less time, so watch it so it doesn’t over cook and get dry.
- Cook the veggies. Add the veggies to the same pan you cooked the chicken in, season with a little salt and pepper and cook for 3-4 minutes.
- Combine it all together. Add the chicken back to the pan with the veggies along with the chopped pineapple. Pour in the sauce and toss everything in the sauce. Let that all simmer for 1-2 minutes then top with chopped scallions and sesame seeds.
PINEAPPLE TERIYAKI CHICKEN STIR FRY - TOGETHER AS FAMILY
From togetherasfamily.com
4.8/5 (10)Total Time 45 minsCategory DinnerCalories 221 per serving
- Thinly slice the chicken breasts into very thin 1/4" pieces or small chunks. Add the sliced chicken, cornstarch, salt, and pepper into a bowl (or gallon sized Ziploc bag) and mix together until the chicken is coated.Let the chicken sit for 10-15 minutes while you prepare the vegetables and sauce.
- MAKE THE SAUCE : Combine all the pineapple teriyaki sauce ingredients together in a bowl or liquid measuring cup and whisk until smooth. PREPARE THE VEGGIES : Cut the broccoli, carrots, and red bell pepper into small bite-sized chunks making sure that they are all roughly the same size. Drain the pineapple chunks remembering to reserve the drained pineapple juice.
- Heat 2 tablespoons of olive oil in a large 12-inch nonstick skillet over medium-high heat until hot. Add the chicken to the hot skillet and let it cook until nicely browned on both sides and cooked through. Use a wooden spoon to stir and flip the chicken as it cooks. Drain the excess liquid/oil and remove the chicken to a plate and set aside.
- In the same skillet pan, add the remaining 1 tablespoon olive oil along with the broccoli, carrots, red pepper, and pineapple chunks. Cook the vegetables until softened, about 10 minutes, stirring occassioanlly as it cooks.Add 1/4 cup of reserved pineapple juice into the skillet, cover with a lid, and let it simmer for about 5 minutes until the vegetables are crisp-tender or softened to your preference.
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