Tangy Teriyaki Chicken Stir Fry

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Back in the day, I always looked forward to coming home from a long day at school and sitting down to enjoy my dad's cooking. But now as a college student and cook at a local organic food store, I look forward to making dinner (just like dads) for myself. Yes, it can be difficult to find the time, money and energy to make something delicious and somewhat healthy, but I like to try and make a heart-healthy dinner at least two nights a week. My go-to protein for dinner is chicken. It is simple to cook and goes with rice, vegetables and different kinds of sauce. Teriyaki sauce is a favorite, especially home-made. Since I am in Hawaii I made a teriyaki sauce using fresh pineapple. The pineapple provided a sweet but also tangy flavor. The wonderful combination of teriyaki chicken on white rice really reminds me of a home-cooked meal made with love. This recipe will serve 4 people, so I definitely had leftovers! 

Tangy Teriyaki Chicken Stir Fry

Ingredients:

  • 1 pound skinless, boneless chicken, thinly sliced
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 3 cups white rice, cooked

For sauce:

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup fresh pineapple (or canned pineapple)
  • 1/4 cup honey
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves
  • 2 teaspoons cornstarch

Directions:

  1. In a large frying pan, heat two tablespoons olive oil until shimmering. Add cut chicken in a single layer on the pan and cook until both sides of chicken are brown, about 3 minutes on each side.
  2. Once chicken is done, place on a clean plate and set aside. Pour one tablespoon olive oil in the same frying pan and saute bell peppers, onion and garlic. While vegetables are cooking, start making teriyaki sauce. 
  3. In a blender, combine soy sauce, pineapple, honey, ginger and garlic. Blend until smooth. (Add water to blend, if needed) Once blended, stir in cornstarch.
  4. Once vegetables are done cooking add cooked chicken and teriyaki sauce into pan and evenly coat with sauce.
  5. Serve teriyaki chicken over white rice and enjoy!

 

 

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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be