Teriyaki and Pineapple Chicken

Name: Teriyaki and Pineapple Chicken
Total time: 25 min
Yield: 8 Servings
Ingredients: 2 tablespoons vegetable oil; 🍗 1 pound skinless, boneless chicken breasts, cut into cubes; 🍄 1 ¼ cups sliced fresh mushrooms; 1 cup teriyaki sauce; 🍍 1 (8 ounce) can pineapple chunks, undrained; 🧄 1 teaspoon garlic powder; 1 teaspoon red pepper flakes; 🌾 ¼ cup all-purpose flour

Cost $12, save $18

Source: Recommended by CookPal

25 Min
8 Servings
$12

Teriyaki and Pineapple Chicken

Cost $12, save $18

Source: Recommended by CookPal

25 Min
8 Servings
$12

INGREDIENTS

Main Ingredients
- 2 tablespoons vegetable oil
- 🍗 1 pound skinless, boneless chicken breasts, cut into cubes
- 🍄 1 ¼ cups sliced fresh mushrooms
- 1 cup teriyaki sauce
- 🍍 1 (8 ounce) can pineapple chunks, undrained
- 🧄 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 🌾 ¼ cup all-purpose flour

STEPS

Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until no longer pink in centers and juices run clear, about 7 to 10 minutes.

Add mushrooms, teriyaki sauce, pineapple chunks and juice, garlic powder, and red pepper flakes. Stir to combine and reduce the heat to medium. Simmer for a few minutes.

Stir in all-purpose flour and continue to simmer until the mixture thickens, about 15 minutes.

NUTRIENTS

Per 1 serving

🔥

187

Calories

16
Protein
18
Carbs
6
Fats

💡 Serve this dish over a bed of steamed white or brown rice.Leftovers can be used as a filling for pita bread for a quick and easy lunch.For added color and flavor, consider adding chopped bell peppers to the recipe.