Teriyaki and Pineapple Chicken

This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!

Step: 1

Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.

Step: 2

Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Per Serving: 187 calories; protein 16.3g; carbohydrates 18.1g; fat 5.5g; cholesterol 34.6mg; sodium 1412.6mg.

Prepare your food in advance can be extremely enjoyable that you do it with your likely music in the yard , a relaxing beverage of choice or even a partner. It is helpful to write every step required to create the meal , which may include everything from your tools and utensils to your ingredients . Make sure to checkdown the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the right ingredients . This includes all of from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, such as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner dish are a likely for any home chef.