Teriyaki and Pineapple Chicken
Ingredients
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breasts, cut into cubes
- 1 ¼ cups sliced fresh mushrooms
- 1 onion, chopped
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 red bell pepper, sliced thin
- 1 cup teriyaki sauce
- 1 (8 ounce) can pineapple chunks, undrained
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- ¼ cup all-purpose flour
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Instructions
- Heat oil in a wok or large skillet over medium-high heat. Add chicken; cook until no longer pink in centers and juices run clear, 7 to 10 minutes.
- Add mushrooms, onion, bell peppers, teriyaki sauce, pineapple chunks and juice, garlic powder, and pepper flakes. Reduce heat to medium; bring to a simmer. Stir in flour; simmer until thickened, about 15 minutes.
Source
Original recipe: View Original