Description
Learn how to make delicious Teriyaki Pineapple Chicken Stuffed Peppers with this easy recipe. Perfect for a flavorful and satisfying meal.
Ingredients
- – 2 tablespoons vegetable oil (30 ml)
- – 1 pound (450 g) boneless chicken breasts, cut into cubes
- – 1.25 cups (300 ml) sliced fresh mushrooms
- – 1 onion, chopped
- – 1 green bell pepper, sliced thin
- – 1 yellow bell pepper, sliced thin
- – 1 red bell pepper, sliced thin
- – 1 cup (240 ml) soy sauce
- – 1 (8 ounce (227 g)) can pineapple chunks, undrained
- – 1 teaspoon (5 ml) garlic powder
- – 1 teaspoon (5 ml) crushed red pepper
- – 1/4 cup (30 g) cornstarch
Instructions
- Warm the vegetable oil in a large frying pan or wok on medium-high heat. Introduce the chicken pieces and cook them until the centers are no longer pink and the juices are clear, approximately 7 to 10 minutes.
- Incorporate the mushrooms, chopped onion, and thinly sliced bell peppers, then pour in the soy sauce, along with the undrained pineapple chunks, garlic powder, and crushed red pepper. Lower the heat to medium and allow the mixture to reach a gentle simmer.
- Mix in the cornstarch and continue to simmer, stirring occasionally, until the sauce thickens, roughly 15 minutes.
Notes
- Marinate chicken in soy sauce and garlic powder for 30 minutes before cooking for a more robust flavor.
- Adjust crushed red pepper quantity to match your preferred level of spiciness.
- Enhance texture and nutrients by adding snow peas or broccoli as additional vegetables.
