Hawaiian Chicke<\/p>\n
1\/2 cup teriyaki sauce
\n2 tablespoons soy sauce
\n1 tablespoon honey or brown sugar
\n1 tablespoon rice vinegar or apple cider vinegar
\n1 tablespoon ketchup
\n1 teaspoon fresh ginger, grated (or 1\/2 tsp ground ginger)
\n2 cloves garlic, minced
\n1 tablespoon cornstarch
\n2 tablespoons water
\n1 \u00bd pounds boneless, skinless chicken breast, cut into bite-sized pieces
\n1 tablespoon vegetable oil
\n1 cup pineapple chunks (fresh or canned, drained)
\n1\/2 red bell pepper, sliced
\n1\/2 green bell pepper, sliced
\n1\/2 onion, sliced<\/p>\n
Sesame seeds
\nChopped green onions
\nInstructions:
\nPrepare the Sauce
\nIn a small bowl, whisk together the teriyaki sauce, soy sauce, honey (or brown sugar), vinegar, ketchup, ginger, and garlic.
\nIn a separate small bowl, mix the cornstarch with water until smooth, then add it to the sauce mixture. Set aside.
\nCook the Chicken
\nHeat the vegetable oil in a large skillet or wok over medium-high heat.
\nAdd the chicken pieces and cook for 5\u20137 minutes, stirring occasionally, until the chicken is fully cooked and lightly golden.
\nAdd Vegetables & Pineapple
\nAdd the onion and bell peppers to the skillet. Cook for 2\u20133 minutes until slightly tender.
\nStir in the pineapple chunks.
\nAdd the Sauce
\nPour the prepared sauce over the chicken and vegetables.
\nStir well and let it simmer for 3\u20135 minutes, until the sauce thickens and coats everything beautifully.<\/p>\n
Remove from heat. Garnish with sesame seeds and green onions if desired.
\nServing Suggestions:
\nServe hot over steamed white rice, brown rice, or fried rice
\nAlso delicious with noodles or inside wraps<\/p>\n
For extra flavor, marinate the chicken in half of the sauce for 30 minutes before cooking.
\nYou can substitute chicken with shrimp or beef.
\nIf you like it spicy, add a pinch of red chili flakes or a splash of sriracha<\/p>\n","protected":false},"excerpt":{"rendered":"
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