Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, sliced (red, green, or yellow)
- 1 cup broccoli florets
- 3 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Mix cornstarch with water in another bowl; add to the saucepan. Simmer while stirring until thickened (3-5 minutes). Set aside.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces; cook until browned and fully cooked (5-7 minutes).
- Add Vegetables and Pineapple: Stir-fry sliced bell pepper and broccoli in the skillet with chicken for 3-4 minutes until tender-crisp. Add pineapple chunks and teriyaki sauce; stir well and heat through (2-3 minutes).
- Assemble the Bowls: Place a scoop of cooked rice in each bowl; top with the chicken and vegetable mixture.
- Garnish: Finish with sliced green onions and sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 14g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg