Island Teriyaki Chicken Skillet
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
318 kcal
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Course
Main Course
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Cuisine
Japanese
Island Teriyaki Chicken Skillet
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The most delicious Teriyaki chicken skillet made with broccoli and pineapple. It's full of flavor and ready in only 20 minutes!
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Ingredients
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breast tenders, cut into bite-sized pieces
- 1 8 ounce can pineapple chunks in juice, drained but reserve juice for sauce
- 1 16 ounce package frozen broccoli florets
For the Sauce:
- ¼ cup soy sauce
- ¼ cup cold water
- 1 tablespoon cornstarch
- ¼ cup honey
- 2 tablespoons pineapple juice reserved when draining canned pineapple
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger can substitute with about ½ teaspoon dry ginger
- Optional: rice for serving
Instructions
- In a medium bowl, whisk together soy sauce, water, and cornstarch until the cornstarch is completely dissolved. Whisk in remaining sauce ingredients until smooth. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken; cook and stir for about 5-6 minutes, or until browned and no longer pink inside.
- Remove chicken from skillet and set aside.
- Pour sauce into the skillet and bring to a gentle boil, whisking the entire time. Reduce heat to low, and simmer until thickens. Keep your eye on it and whisk regularly so that it doesn’t burn (this only takes 2-4 minutes).
- Meanwhile, microwave broccoli according to package instructions.
- When sauce reaches desired thickness, add cooked chicken back to the skillet, along with the drained pineapple chunks and the cooked broccoli. Stir until warmed through and coated in sauce.
- Serve over rice, if desired.
Notes
- When cooking the sauce keep your eye on it and whisk regularly so that it doesn’t burn (this only takes 2-4 minutes).
- You can sub broccoli for bell peppers, mushrooms or any veg you prefer.
- Make sure to use fresh garlic and ginger. Ground powders just won't give you great flavors, you need the freshness for a good tasting teriyaki.
- Leftovers will keep well in the fridge for 2-3 days or can be frozen for up to 3 months.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
38g
(13%)
Protein
28g
(56%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
72mg
(24%)
Sodium
702mg
(29%)
Potassium
897mg
(26%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
770IU
(15%)
Vitamin C
108.8mg
(121%)
Calcium
71mg
(7%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 702mg | 29% |
| Potassium | 897mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 108.8mg | 121% |
| Calcium | 71mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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