Succulent Pineapple Teriyaki Chicken: A Sweet & Savory Delight

Ingredients

• Sauce:
• 1 cup of water
• A quarter cup of soy sauce
• Five tablespoons soy sauce
• One tablespoon of dark molasses
• Half a tablespoon of freshly ground ginger
• One teaspoon of minced garlic
• A quarter cup of water
• Two tablespoons of cornstarch
• Three tablespoons of vegetable oil
• One tablespoon of minced garlic
• A teaspoon of red pepper flakes, as desired
• Three large chicken breasts, sliced into small pieces
• One package (16 ounces) of frozen oriental-style veggies
• One can (8 ounces) of sliced water chestnuts
• One can (8 ounces) of pineapple tidbits in juice, drained with reserved juice
• One tablespoon of cornstarch
• An eighth teaspoon of sesame oil

Step 1

In a saucepan, mix water, 1/4 cup plus 5 tablespoons of soy sauce, molasses, freshly grated ginger, and minced garlic. Let it gently boil for approximately 5 minutes. In a separate bowl, blend water with cornstarch to thicken the sauce. Stir the mixture into the saucepan until it thickens slightly, about 3 minutes. Keep the sauce aside for later use.

Step 2

Next, heat up oil in a spacious wok or frying pan until it starts to sizzle. Toss in minced garlic, red pepper flakes, and the chicken. Cook until the chicken is cooked through, which should take around 5 to 7 minutes. Once done, transfer the chicken to a bowl and set it aside. Add in frozen veggies and water chestnuts to the same wok and cook until they are warmed through, for about 10 minutes. Then, introduce drained pineapple chunks and the prepared sauce to the wok. Let everything simmer together for approximately 5 minutes.

Step 3

In the meantime, mix the reserved pineapple juice with cornstarch in a small bowl. Pour this mixture into the wok and stir until it thickens slightly, which should only take about a minute. Finally, remove the wok from the heat and swiftly stir in some fragrant sesame oil to finish off the dish.