INGREDIENTS:
Chicken:
- 3 tablespoons vegetable oil
- 1 lb / 453 gr boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon fine grain sea salt
- Ground black pepper to taste
- 1 red bell pepper, cored, and cut into 1-inch pieces
- 1 ½ cups fresh pineapple chunks
- Chopped scallions for serving
Sauce:
- 4 tablespoons wheat-free soy sauce (or coconut aminos)
- 2 tablespoons honey
- 4 tablespoons pineapple juice
- 1 ½ tablespoons rice wine vinegar (if you can’t find rice wine use sherry or dry white wine)
- 1 teaspoon freshly grated ginger
- 4 tablespoons cold water
- 2 tablespoons arrowroot powder (or cornstarch)
INSTRUCTIONS:
- In a small bowl mix arrowroot powder (or cornstarch) with cold water and set aside.
- In another bowl whisk together soy sauce, water, honey, pineapple juice, rice wine vinegar, and grated ginger. Add arrowroot mixture and set aside.
- Season the chicken cubes with salt and pepper.
- Heat oil in a large skillet over medium heat, add chicken and arrange in a single layer.
- Let brown for about 2 minutes, then turn on the other side and cook for another 2 minutes on the other side.
- Add chopped red bell pepper and saute’ for 3 minutes.
- Add pineapple chunks and pour the teriyaki-cornstarch mixture into the skillet, stir until it coats the chicken.
- Continue to cook until the sauce thickens, about 4 minutes.
- Serve warm!
Source: The Iron You
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