Chicken Teriyaki Pineapple Bowls

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

1 small pineapple

1/3 c. low-sodium soy sauce

3 tbsp. packed brown sugar

1 tbsp. pineapple juice

3 cloves garlic, minced

2 tsp. minced fresh ginger

1 tsp. sesame oil

1 tbsp. vegetable oil

3/4 lb. boneless skinless chicken breast, chopped

2 tsp. cornstarch

2 tsp. water

2 c. cooked rice, for serving

Sesame seeds, for garnish (optional)

Thinly sliced green onions, for garnish (optional)

步驟

Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to garnish (or snack on) later.

Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.

Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer.

Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more.

Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.

營養

• 卡路里: 786
• 總脂肪: 15 g
• 飽和脂肪: 2 g
• 反式脂肪: 0 g
• 膽固醇: 124 mg
• 鈉: 1617 mg
• 總碳水化合物: 111 g
• 膳食纖維: 6 g
• 總糖: 55 g
• 蛋白質: 49 g