CHICKEN STIR FRY
One pot and 30 minutes is all you need for this pineapple teriyaki chicken stir fry. Who knew that you can get better-than-a-restaurant flavor in your own home.
We’ve always had really bad luck with Chinese restaurants. It’s just never that good. Which is why I am a huge fan of this stir fry recipe. It’s simple, easy to make, it tastes amazing, and it does not have weird ingredients. Just fresh, real food.
I don’t think you can ever have too many fast and simple dinner recipes in your arsenal. This creamy beef noodle bake, and these french bread hot chicken hoagies are a couple that are my go-to quick and satisfying dinners for the family.
I’ve already made this pineapple teriyaki chicken stir-fry a couple of times and it’s already made my favorites list.
I love it because it’s kind of a meal in one dish. You get tons of fresh vegetables, rice (use brown rice for an even healthier option) and of course some fruit from the pineapple.
If you’re one of those that doesn’t like warm pineapple just try it at least once in this recipe, because those juicy bites of warm pineapple were actually my favorite part about this stir-fry.
MY TIPS FOR MAKING TERIYAKI CHICKEN STIR FRY
- Cut the chicken THIN. Like 1/4″ or slightly less. If your chicken is thin enough it will cook almost instantly when you put it into the hot pan.
- Serve with sesame seeds and sliced green onions if wanted. I don’t always have those on hand so most the time I’ll serve it as is, and it’s delicious.
- Serve over white rice or brown rice, or you can even do cauliflower rice if you’re watching carbs.
- Cut all the vegetables the same size so it does not take too long to cook them all. Plus, they will cook more evenly if they are the same size.
- For the carrots I always use baby carrots. No need to peel and you can just slice them and add them right to the pan. Or use a bag of matchstick carrots. You can find those in the produce area of the grocery store.
TRY THESE OTHER CHINEASE INSPIRED DINNER RECIPES
Pineapple Teriyaki Chicken Stir Fry
Chicken Stir Fry
- 3 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon oil (canola, olive, or vegetable)
- 1 can (20 oz) pineapple chunks (drained & reserve the juice)
- 2 cups fresh broccoli florets
- 1 cup chopped carrots
- 1 red bell pepper
- 1/4 cup of reserved pineapple juice
Pineapple Teriyaki Sauce
- 1/2 cup reserved pineapple juice
- 1/3 cup low-sodium soy sauce
- 1 tablespoon molasses
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced or pressed (or use garlic paste)
- 1 teaspoon fresh ginger OR 1/4 teaspoon dried ground ginger
- 2 teaspoons cornstarch
- Thinly slice the chicken breasts into very thin 1/4" pieces. Add the sliced chicken, cornstarch, salt, and pepper into a bowl and mix together. Let the chicken sit for 10-15 minutes while you prepare the vegetables and sauce.
- For the sauce, combine all the ingredients together in a bowl or liquid measuring cup and whisk until smooth. Cut the broccoli, carrots, and red bell pepper into small bite-sized chunks making sure that they are all roughly the same size.
- Heat the oil in a large, 12-inch nonstick skillet over medium-high heat until rippling and hot. Add half of the chicken to the skillet in a single layer without overlapping and let it cook until nicely browned, about 1 minute. Flip the chicken and let it cook through on the other side, 1-2 minutes. If your chicken is sliced super thin, it won't take long to cook through. Remove the chicken to a plate and repeat with the remaining chicken.
- Add another teaspoon or so of oil to the pan if needed and heat again until hot and rippling. Add the broccoli, carrots, red pepper, and pineapple to the hot skillet and cook, stirring often, until the vegetables are bright in color and barely tender. Add the 1/4 cup of the reserved pineapple juice to the skillet and cover with lid. Cook and let the vegetables steam for 2-3 minutes until crisp-tender.
- Add the chicken back to the skillet. Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for 2-3 minutes until slightly thickened.
- Serve immediately over hot cooked rice of choice, or cauliflower rice.
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