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Description
A quick and flavorful teriyaki chicken dish with sweet pineapple and crisp snap peas.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup teriyaki sauce
- 1 cup pineapple chunks
- 1 cup snap peas, trimmed
- 1 tablespoon vegetable oil
- Cooked rice, for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned on all sides.
- Pour in teriyaki sauce and bring to a simmer.
- Add pineapple chunks and snap peas.
- Cook for 5-7 minutes, or until snap peas are tender-crisp and chicken is cooked through.
- Serve immediately over cooked rice.
Notes
- For a spicier dish, add a pinch of red pepper flakes.
- You can substitute chicken breast for chicken thighs.
- Ensure snap peas are crisp-tender, not mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian