Ingredients
- 16 oz boneless chicken breast
- 1 tbsp butter
- salt & pepper
- Sauce:
- 1 tbsp. corn starch
- 2 tbsp. water
- 2 tbsp soy sauce
- 1 tbsp. brown sugar
- 1 clove garlic, minced
- 1 dash of chili pepper
- 1 cup water
- Toppings:
- 4 pineapple rings
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Teriyaki Chicken
Time: 5 minutes prep, 10 minutes cook
Servings: 4
Directions
- Place each chicken breast portion between two pieces of plastic wrap. Using flat side of a meat mallet or rolling pin, pound chicken lightly until about 1/4" thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.
- In a large skillet melt butter over medium heat. Add chicken and cook for 6 â 8 minutes until browned and no longer pink in center. Remove chicken from skillet, set aside.
- In a small bowl add 1 tbsp. corn starch and 2 tbsp. water. Stir until corn starch is dissolved, set aside.
- In the same skillet add remaining ingredients, and bring to a boil. Add cornstarch mixture and stir constantly until thicken.
- Add pineapple rings to skillet and cook until warm and completely covered with sauce. Take pineapple out an set a side.
- Add chicken back into skillet and coat with sauce and heat until warm.
- Place chicken on a plate, top with pineapple rings.
- Serve with a side of brown rice.
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Summary
Simple, Savory and Sweet chicken dish. Moist tender chicken cooked in a matter of minutes. A perfect meal for a quick night dinner.