Description
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!
Ingredients
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breasts, cut into cubes
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 red bell pepper, sliced thin
- 1 ¼ cups sliced fresh mushrooms
- 1 onion, chopped
- 1 cup teriyaki sauce
- 1 (8 ounce) can pineapple chunks, undrained
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- ¼ cup all-purpose flour
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8