Description

This Teriyaki Chicken Stir-Fry combines juicy chicken, fresh pineapple, crisp veggies, and a rich homemade teriyaki sauce. A quick and colorful dish perfect for busy weeknights or family dinners.

Ingredients

Scale

4 boneless, skinless chicken breasts, pounded to even thickness

2 tablespoons peanut oil (or olive oil)

2 cups diced fresh pineapple

1 head broccoli, cut into florets

1 red bell pepper, chopped

2 green onions, sliced

1 tablespoon sesame seeds (for garnish)

1 cup homemade teriyaki sauce

For the Homemade Teriyaki Sauce:

1 tablespoon cornstarch

1 tablespoon cold water

½ cup white sugar

½ cup soy sauce

¼ cup cider vinegar

1 clove garlic, minced

½ teaspoon ground ginger

¼ teaspoon ground black pepper

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Instructions

Prepare the Chicken: Place chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season with salt and pepper on both sides.
Cook the Chicken: Heat peanut oil in a large skillet over medium heat. Cook chicken for 5–7 minutes per side until golden brown and fully cooked. Transfer the chicken to a plate and keep it covered to lock in the juices.
Make the Sauce: In a bowl, whisk together cornstarch and cold water. In a saucepan, combine soy sauce, sugar, cider vinegar, garlic, ginger, and black pepper. Bring to a gentle simmer, then whisk in the cornstarch slurry and cook until thickened.
Cook the Vegetables: In the same skillet used for the chicken, sauté pineapple, red bell pepper, broccoli, and minced garlic for 1–2 minutes until fragrant and slightly tender.
Combine Everything: Cut the chicken into bite-sized chunks, return it to the pan, and pour the prepared teriyaki sauce over the mixture, stirring well. Let it cook for another 1–2 minutes until everything is evenly coated.
Serve: Plate over steamed jasmine rice or noodles. Garnish with green onions and sesame seeds.

Notes

Make it spicy: Add red pepper flakes or sriracha for a kick.

Protein swap: Substitute chicken with shrimp, beef, or tofu.

Veggie boost: Toss in snap peas, zucchini, or carrots for extra crunch.

Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 plate (about 1/4 of recipe)
Calories: 518 kcal
Sugar: 55.7 g
Carbohydrates: 66.7 g
Protein: 37.5 g