Pineapple teriyaki chicken with rice

Name: Pineapple teriyaki chicken with rice
Total time: 30 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 250 g rice; 500 ml water; pinch of salt; 2 tbsp oil; 400 g chicken breast or firm tofu, diced; 1 onion, diced; 1-2 sweet peppers, diced; 1 tin (about 450 g) pineapple chunks, drained (keep 6 tbsp of the juice); 6 tbsp teriyaki sauce; 1 tbsp cornflour; 100 g mushrooms, sliced (optional); 1-2 cloves garlic, finely chopped (optional)

Time: 30 min3 servingsapprox. 720 kcal / serving (estimated)approx. 43 g protein / serving

Pineapple teriyaki chicken with rice (illustration)

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Method

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Bring the rice to the boil with the water and salt, cover and simmer for 20 minutes; turn off the heat, fluff with a fork and let stand for a few minutes.
Heat the oil in a large, deep frying pan or wok over high heat.
Stir-fry in this order: first the chicken (tofu only at the end), then the onion and garlic, the peppers, the mushrooms and finally the pineapple.
Mix the cornflour with the pineapple juice and add to the pan with the teriyaki sauce; bring to the boil to thicken, thinning with a little water if needed.
Serve with the cooked rice.

Source: Wikibooks Cookbook – Pineapple Teriyaki (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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