Teriyaki Chicken with Pineapple and Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken breasts3 cups chicken stock 2 tablespoons vegetable oil 2 cups brown rice 1 cup shelled edamame 1 small bunch scallions, cut into 1-inch lengths Salt and pepper 1 ripe pineapple, cut into chunks 3 red, orange or green bell peppers, cut into bite-size chunks 1 jalapeno chili, seeded and finely chopped 1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce Juice of 2 limes 3 tablespoons honey or agave syrup One 1-inch piece fresh ginger, thinly sliced crosswise
In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil or butter IF you desire. It isn't necessary. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15 to 18 minutes. Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 tablespoon oil, 1 turn of the pan, over high heat. Season the chicken breasts with salt and pepper, add to the skillet and cook, turning once, until just done about 10 minutes. I like to add water instead of oil' it all depends on your tastes.Transfer the chicken breasts to a plate.
Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet. Add the pineapple, bell peppers and jalapeno chili and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes. Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the chicken, pineapple, pepper mixture, lower the heat and simmer for 5 minutes. Serve on top of the scallion rice. Scoop the sauce from the bottom of pan and pour over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUIZ79.
While the rice is working, in a large skillet, heat 1 tablespoon oil, 1 turn of the pan, over high heat. Season the chicken breasts with salt and pepper, add to the skillet and cook, turning once, until just done about 10 minutes. I like to add water instead of oil' it all depends on your tastes.Transfer the chicken breasts to a plate.
Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet. Add the pineapple, bell peppers and jalapeno chili and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes. Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the chicken, pineapple, pepper mixture, lower the heat and simmer for 5 minutes. Serve on top of the scallion rice. Scoop the sauce from the bottom of pan and pour over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUIZ79.
Nutritional Info Amount Per Serving
- Calories: 671.4
- Total Fat: 13.1 g
- Cholesterol: 136.9 mg
- Sodium: 1,142.7 mg
- Total Carbs: 70.2 g
- Dietary Fiber: 5.4 g
- Protein: 66.7 g
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