One thing I want to get better at as a home cook is making my own Chinese food. While there are great places that accommodate those of us on a gluten-free diet, the truth is they are still filled with unhealthy ingredients and, well, there’s a high cross contamination risk too. But why, oh why, does Chinese takeout have to taste so good?!?
Today I want to share a recipe with you that you can make in the time it would have taken you to run to the restaurant to pick up dinner. Plus, this will taste better, be full of only fresh ingredients, and will make you feel like you should be eating this meal from a takeout box because it taste that good!
I served this Teriyaki Chicken with Pineapple stir fry over sticky rice I made in the rice cooker.
There is nothing that I don’t love about this recipe – and it’s officially been added to our family’s dinner rotation (Jewish tradition calls for an innate love of Chinese food – I think I’ll make this recipe again on Christmas!).
You’ll want to prep all your ingredients ahead of time – the cooking process goes fast!
Teriyaki Chicken with Pineapple
September 24, 2015
Delicious Asian stir-fry dish - and so easy to make too!
- Prep: 15 mins
- Cook: 15 mins
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15 mins
15 mins
30 mins
Ingredients
2 tablespoons of pineapple juice reserved from canned pineapple
1/2 teaspoon ground ginger (or 1 teaspoon fresh ginger)
1 tablespoon cornstarch* mixed with 1 tablespoon cold water to create slurry
2 tablespoons olive oil (more if needed)
1-2 lbs organic boneless, skinless chicken breasts (diced into 1" pieces)
2 tablespoons cornstarch (or arrowroot or tapioca starch*)
1 red bell pepper - diced into 1" chunks
1 -15 oz can diced pineapple - drained (minus 2 tablespoons reserved for the sauce)
Directions
In a medium bowl, mix tamari, water, honey, pineapple juice, vinegar and ginger together. Add cornstarch slurry and whisk well. Set aside.
Add two tablespoons cornstarch, dash of salt and pepper, and diced chicken to a large zip top baggie. Combine and set aside.
Heat saucepan with oil over high heat. Once pan is hot add chicken mixture. Stir fry on medium high heat until chicken begins to brown on all sides. Mix often for about 5-6 minutes.
Add diced red peppers and stir fry for another 2 minutes. Add pineapple chunks to mixture and cook for about 1 more minute. At this time, the chicken should be cooked through. If not, stir fry the mixture a little longer.
Next, add the sauce to the chicken mixture. Allow mixture to boil and then lower heat to medium to allow sauce to thicken.
Once sauce is heated through and thickened (after about 2 minutes), serve over sticky rice and top with chopped scallions and sesame seeds. Enjoy!
This recipe is inspired by a recipe I found on Pinterest created by Flavor of the Moments. I’ve made a few changes and of course made this 100% gluten free. (PS: Come find Good For You Gluten Free on Pinterest please!)
