Pineapple Chicken Teriyaki

1. 1

   In a saucepan, combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic; bring to a gentle boil, about 5 minutes.

2. 2

   In a bowl, mix water and cornstarch; add to the saucepan and stir until slightly thickened, about 3 minutes.

3. 3

   Set the sauce aside.

4. 4

   Heat oil in a large wok or frying pan over medium heat until sizzling.

5. 5

   Add garlic, red pepper flakes, and chicken; cook until the chicken is no longer pink inside, 5 to 7 minutes.

6. 6

   Transfer to a bowl and set aside.

7. 7

   Add frozen vegetables and water chestnuts to the wok and cook until heated through, about 10 minutes.

8. 8

   Add the drained pineapple and the prepared sauce; bring the mixture to a simmer, about 5 minutes.

9. 9

   Meanwhile, in a small bowl, combine the reserved pineapple juice and cornstarch.

10. 10

    Add the mixture to the wok and stir until slightly thickened, about 1 minute.

11. 11

    Remove from the heat and quickly stir in the sesame oil.

• Calories 307.5 kcal Moderate
• Protein 30.44 g Good Source
• Carbs 27.67 g Moderate
• Total Fat 8.53 g Moderate
• Saturated Fat 1.02 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 70.37 mg High
• Sodium 726.22 mg High
• Fiber 5.04 g Moderate
• Sugar 12.06 g High
• Added Sugar 1.65 g Low Source
• Calcium 26.03 mg Low Source
• Iron 1.81 mg Moderate
• Potassium 256.6 mg Low Source
• Vitamin A 161.79 mcg_rae Moderate
• Vitamin C 8.07 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Corn 🌽
• Garlic 🧄