Chicken Stir Fry – olive oil – chicken breasts – cornstarch – salt – pepper – pineapple chunks – chopped broccoli – carrots – red bell pepper – pineapple juice
Pineapple Teriyaki Sauce – reserved pineapple juice – low-sodium soy sauce – molasses – brown sugar – rice vinegar – garlic – fresh ginger – cornstarch
Thinly slice the chicken breasts into very thin 1/4" pieces or small chunks. Add the sliced chicken, cornstarch, salt, and pepper into a bowl
MAKE THE SAUCE : Combine all the pineapple teriyaki sauce ingredients together in a bowl or liquid measuring cup and whisk until smooth.
PREPARE THE VEGGIES : Cut the broccoli, carrots, and red bell pepper into small bite-sized chunks making sure that they are all roughly the same size.
Add the chicken to the hot skillet and let it cook until nicely browned on both sides and cooked through.
In the same skillet pan, add the remaining 1 tablespoon olive oil along with the broccoli, carrots, red pepper, and pineapple chunks.
Add the cooked chicken and pineapple teriyaki sauce back into the skillet with the vegetables.
Serve immediately over white rice and garnish with green onions if wanted.
MY TIPS & HELPFUL HINTS FOR THIS RECIPE CUT THE CHICKEN INTO VERY THIN PIECES OR INTO SMALL CHUNKS This way the chicken will cook so quickly once it's in the pan. Of course the chicken can be any size you want it to be, but the larger it is the longer it will take to cook.
You can also serve this over brown rice, cauliflower rice, or eat it just as a stir fry with no carb on the bottom.
FOR DETAILED RECIPE AND IDEAS, VISIT TOGETHER AS FAMILY