3. TERIYAKI AND PINEAPPLE CHICKEN
PREP 25 MIN REHEAT 5 MIN SERVES 16 SUBMITTED BY HEZZZ1223
237 REVIEWS 2 Tbsp. vegetable oil
2 lb. boneless, skinless chicken
1 (8-oz.) pkg. sliced mushrooms 2 green bell peppers, chopped 2 yellow bell peppers, chopped
2 red bell peppers, chopped
2 onions, chopped (2 cups)
1 (20-oz.) can pineapple chunks
(packed in juice)
2 cups reduced-sodium teriyaki sauce 1½ tsp. garlic powder
1 to 2 tsp. crushed red pepper
¼ cup cornstarch
1. Heat 1 Tbsp. oil in a wok or very large skillet over high heat. Working in batches, add chicken; cook, stirring often, until no longer pink in centers, 5 to 7 minutes. Remove chicken and add remaining 1 Tbsp. oil to wok. Add mushrooms, bell peppers, and onions; cook, stirring constantly, until vegetables are just tender, 3 to 5 minutes. Remove vegetables from wok.
2. Stir together pineapple with juices, teriyaki sauce, garlic powder, and crushed red pepper in a bowl; whisk in cornstarch until combined. Pour into wok, stirring constantly, until thickened and bubbly. Continue cooking 1 minute more. Return chicken and vegetables to wok. Stir to coat evenly with sauce.
3. Divide mixture among four 1-qt. zip-top plastic bags or freezer containers, about 2½ cups each. Seal and chill up to 3 days or freeze up to 3 months.
To reheat: If frozen, thaw in refrigerator overnight. Cook in a saucepan over medium heat, stirring occasionally, until heated through, about 5 minutes. If desired, serve over cooked rice topped with green onion. armagazine.com/teriyaki-andpineapple-chicken
HEALTHY PER ⅔ CUP: 231 CAL; 4G FAT (1G SAT); 17G PRO;
32G CARB (2G FIBER, 11G SUGARS); 537MG SODIUM