Teriyaki Pineapple Chicken and Rice
Author: Alberta Chicken Producers
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tablespoon canola (or peanut) oil
- 1 lb (500 g) skinless boneless chicken thighs, chopped
- 1 large red pepper, sliced
- 1 cup thinly sliced red onion wedges
- 1 cup pineapple pieces (fresh or canned, drained)
- ⅓ cup teriyaki sauce
- 1 cup frozen green peas
- 2 cups cooked jasmine or brown rice
- ½ cup sliced almonds, toasted
- 3 tbsp shredded fresh basil
- Heat a wok or large frying pan over high heat.
- Add the oil and chicken and stir fry for about 5 minutes or until the chicken is lightly browned.
- Add the red pepper, onion and pineapple and stir fry for about 3 minutes or until the pepper is crisp and bright.
- Add the remaining ingredients and stir fry for 3 to 5 minutes or until hot.
Serving Suggestion: With the rice added to the recipe, this makes a delicious meal on its own.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/teriyaki-pineapple-chicken-and-rice/
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