Pineapple Chicken Teriyaki

• hidangan: 4 servings

Bahan-bahan

Red, orange, and yellow mini sweet peppers, seeds removed and chopped

1 tablespoon olive oil

1 pound cooked chicken breast or thighs , shredded or diced

1 cups cooked rice

1 cup canned pineapple tidbits, drained

1/2 cup soy sauce/111 grams

3 tbsp/40 g brown sugar

1 clove garlic

1 tbsp/15 g water

1 tbsp cornstarch

1/2 cup water

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

2 green onions, sliced (optional, for garnish)

Sesame seeds (optional, for garnish)

Arahan

1. Begin to cook 2 cups rice.

2. In a large skillet add 1 tbsp olive oil and the chopped peppers. Add the pineapple tidbits halfway through, Sauté until peppers are softened and pineapple is warmed.

3. While the peppers are sautéing, season the diced chicken with the onion powder, garlic powder, and pepper and cook over medium heat until cooked through, drain.

4. Combine the soy sauce, brown sugar, garlic, and water, in a large bowl. Add to the skillet with the peppers and heat to boiling, add in the cornstarch and water slurry for a thicker sauce.

5. Once sauce thickens, add in cooked chicken and coat everything evenly.

6. Serve over cooked rice garnishing with onions and sesame seeds if desired.

Pemakanan

• Kalori: 350