Chicken Teriyaki with Pineapple Chunks

Ingredients 0/10

Step 1

Whisk the water, soy sauce, molasses, ginger, and garlic in a small saucepan. Bring it to a gentle boil and let it cook for about 5 minutes. Meanwhile, whisk the cornstarch into a little water until smooth, then pour it into the sauce. Keep stirring until it thickens slightly, 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 everything until the chicken is cooked through and no longer pink, about 5 to 7 minutes, then transfer it to a bowl and set it aside.

Step 3

In the same pan, add your frozen veggies and water chestnuts. Cook them, stirring occasionally, until they’re warmed through—this usually takes about 10 minutes. Once they’re heated, add the drained pineapple chunks along with the sauce you made earlier. Let it all simmer gently for about 5 minutes.

Step 4

While that’s going, mix the reserved pineapple juice with some cornstarch in a small bowl until smooth. Pour this into the pan and stir it in; the sauce will thicken a bit more in just a minute. Finally, take the pan off the heat and stir in a splash of sesame oil for that extra flavor. Give everything a good mix, and you’re ready to serve!