Pineapple Teriyaki Chicken
Ingredients
The chicken and vegetables
-
1.5
lb.
Chicken Breast, cut into 1 inch cubes
-
3/4
cup
onion, chopped
-
1/2
cup
Red Bell Pepper, chopped
-
1/2
cup
Celery, chopped
-
1
tbsp.
garlic, minced
-
1
tbsp.
Fresh Ginger, minced
-
1/4
tsp.
Crushed Red Pepper (optional)
The sauce
-
1/3
cup
Liquid Aminos or Reduced Sodium Soy Sauce
-
1/2
cup
Pineapple Juice (reserved from canned pineapple)
-
2
tsp.
brown sugar (or honey or coconut sugar)
-
1
tbsp.
Apple Cider Vinegar
-
1.5
tbsp.
corn starch
-
2
tbsp.
water
-
1
cup
Canned Pineapple Tidbits (reserve 1/2 cup of the juice)
For serving
-
3
cups
Brown Rice, cooked according to package instructions
-
to taste
Sesame Seeds (for garnish)
-
to taste
Raw Cashews (for garnish)
Instructions
- 1. Set the Instant Pot to the saute function and heat a little oil.
- 2. Mix pineapple juice, liquid aminos, brown sugar, and apple cider vinegar in a bowl and set aside.
- 3. Stir fry chicken cubes in batches until slightly browned, then set aside.
- 4. Stir fry onion, celery, red bell pepper, ginger, garlic, and crushed red pepper for 1 minute.
- 5. Return chicken to the pot, pour the sauce mixture over, and set the Instant Pot to Manual High Pressure for 5 minutes.
- 6. Allow natural pressure release for 5 minutes, then remove the lid.
- 7. Mix corn starch with water and stir into the chicken mixture, then add pineapple tidbits.
- 8. Cook until the sauce thickens, then serve over rice and garnish with cashews and sesame seeds.
Nutrition Facts (estimated)
Servings
4 people
Calories
300
Total fat
8g
Total carbohydrates
40g
Total protein
25g
Sodium
600mg
Cholesterol
70mg
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