Description
Deliciously tender chicken and crisp vegetables in a sweet teriyaki sauce.
Ingredients
7–8 Tbsp Canola oil
1 Tbsp butter
2 boneless, skinless chicken breast halves, cut into large chunks
1/2 cup flour
2 red bell peppers, cut into chunks
1 large onion, cut into chunks
1 cup (approx) sugar snap peas
2 cups or so broccoli heads, cut into bite sized chunks
6 heads of baby bok choy (optional)
2 Tbsp grated fresh ginger root
1 clove garlic, minced
1 – 8.25 oz. can pineapple chunks, drained
1 recipe Teriyaki Sauce
Instructions
On medium high heat, melt 3 Tbsp canola oil and 1 Tbsp butter.
Cut chicken into chunks. Place in a bag with flour and shake until chicken is coated.
Saute until chicken is browned. Remove from pan and place on paper towels to drain.
Remove oil and larger browned bits from the pan.
Add 3 Tbsp more canola oil and add bell paper, onion and sugar snap peas. Saute until starting to get soft about 3 minutes or so.
Add broccoli and baby bok choy. Saute about 3 minutes or so more.
Make a well in the center of vegetables and add 1 Tbsp oil, ginger and garlic. Cook for approximately 1 minute, then stir into vegetables.
Add chicken back to the vegetables and add pineapple. Add teriyaki sauce to your liking.
Heat through and serve over rice.