Pineapple-Glazed Teriyaki Chicken

Ingredients

• Sauce:
• 1 cup water
• ¼ cup soy sauce
• 1 tablespoon dark molasses
• ½ tablespoon fresh ground ginger
• 1 teaspoon minced garlic
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 teaspoon red pepper flakes, or to taste
• 3 large chicken breasts, cut into bite-sized pieces
• 1 (8 ounce) can sliced water chestnuts
• 1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved

Step 1

Blend the water, soy sauce, molasses, ginger, and garlic in a saucepan. Bring it to a gentle boil and let it cook for about 5 minutes. In a small bowl, whisk together some water and cornstarch, then pour that into the saucepan. Stir everything until the sauce thickens a bit, which should take around 3 minutes. Set this sauce aside for now.

Step 2

Heat some oil in a large pan or wok over medium heat until it’s nice and hot. Toss in the garlic, red pepper flakes, and chicken pieces. Cook the chicken until it’s no longer pink inside, about 5 to 7 minutes, then transfer it to a bowl.

Step 3

Add the frozen veggies and water chestnuts to the same pan. Cook them until they’re warmed through, which usually takes around 10 minutes. Stir in the drained pineapple and the sauce you set aside earlier, then let everything simmer together for about 5 minutes.

Step 4

While that’s going, mix the reserved pineapple juice with a bit of cornstarch in a small bowl. Pour this mixture into the pan and stir until the sauce thickens just a little more, about a minute. Finish it off by stirring in the sesame oil right before serving.