One Pan Teriyaki Stir-fry

YUM

May 27

This teriyaki chicken is one of my favorite dinners to make, it’s SO easy and SO delish! You can add pretty much any stir fry veggies you want. But this is my favorite mixture! Its hard to mess this one up and its just the thing you need for busy weeknights.

Let’s get started!

You’ll need:

-2 lbs chicken breast 1 inch cubes

-2 red bell peppers cut into 1/2 inch pieces

-1 canned pineapple chunks, drained

- Kinder’s Teriyaki sauce and marinade

For quick stir fry marinade:

1/2 tablespoon sesame oil
1 tablespoon amino acids or soy sauce
1/2 tablespoon minced ginger
Toasted seseme seeds

Served with white rice.

Optional: green onion for garnish

Heres a great teriyaki sauce I make when I have time. Now that I have discovered Kinder’s, I rarely make my own!

-1/2 cup mirin

-1/2 cup soy sauce

-6 tablespoons water

-1/4 cup packed brown sugar

-1 tablespoon cornstarch

-1/8 teaspoon red pepper flakes

Add all ingredients to a pan and cook on medium heat until it thickens.

Step 1:

Preheat oven to 450 degrees. While the oven is preheating put your baking sheet in the oven to warm it.

Step 2:

Prep all ingredients. Cut chicken and bell peppers into cubes. Drain the canned pineapple.

Step 3:

Marinate the chicken. Pour about 1/3 of the bottle of teriyaki sauce onto the chicken and let marinate for 15+ minutes.

Step 4:

In a mixing bowl toss the sesame oil, amino acids, and minced ginger with the bell peppers and pineapple chunks. Let marinate for 10-15 minutes. The longer the better. (You could also use Kinder’s if you are low on time!)

Step 5:

Grab your hot baking sheet out of the oven. Coat with non stick oil. Quickly spread the chicken, pineapple and bell peppers in an even layer on the baking sheet. Roast until the chicken is cooked through, and bell pepper, pineapple begin to brown. About 10-12 minutes, stirring half way through roasting.