Teriyaki Chicken
Prep time
Cook time
Total time
Serves: 4 - 4 oz chicken breasts with 1 slice of pineapple
  • 16 oz boneless chicken breast
  • 1 tbsp butter
  • salt & pepper
  • Sauce:
  • 1 tbsp. corn starch
  • 2 tbsp. water
  • 2 tbsp soy sauce
  • 1 tbsp. brown sugar
  • 1 clove garlic, minced
  • 1 dash of chili pepper
  • 1 cup water
  • Toppings:
  • 4 pineapple rings
  1. Place each chicken breast portion between two pieces of plastic wrap. Using flat side of a meat mallet or rolling pin, pound chicken lightly until about ¼? thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.
  2. In a large skillet melt butter over medium heat. Add chicken and cook for 6 – 8 minutes until browned and no longer pink in center. Remove chicken from skillet, set aside.
  3. In a small bowl add 1 tbsp. corn starch and 2 tbsp. water. Stir until corn starch is dissolved, set aside.
  4. In the same skillet add remaining ingredients, and bring to a boil. Add cornstarch mixture and stir constantly until thicken.
  5. Add pineapple rings to skillet and cook until warm and completely covered with sauce. Take pineapple out an set a side.
  6. Add chicken back into skillet and coat with sauce and heat until warm.
  7. Place chicken on a plate, top with pineapple rings.
  8. Serve with a side of brown rice.
Calories173.3, Total Fat 3.5 g, Saturated Fat 0.3 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 0.3 g, Cholesterol 65.0 mg, Sodium 386.6 mg, Potassium 74.1 mg, Total Carbohydrate 10.7 g, Dietary Fiber 0.7 g, Sugars 8.8 g, Protein 26.8 g
Nutrition Information
Serving size: 4
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/03/19/teriyaki-chicken/