Island Teriyaki Chicken Skillet

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless tenders

• Produce

  • 1 (16 ounce package Broccoli florets, frozen
  • 1 tsp Garlic
  • 1 tsp Ginger, fresh
  • 1 (8 ounce can Pineapple chunks in, juice

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 1 tbsp Olive oil

• Drinks

  • 2 tbsp Pineapple juice

• Liquids

  • 1/4 cup Water

Found on theseasonedmom.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 lb. boneless, skinless chicken breast tenders, cut into bite-sized pieces
• 1 (8 ounce) can pineapple chunks in juice, drained but reserve juice for sauce
• 1 (16 ounce) package frozen broccoli florets
• For the Sauce:
• ¼ cup soy sauce
• ¼ cup cold water
• 1 tablespoon cornstarch
• ¼ cup honey
• 2 tablespoons pineapple juice (reserved when draining canned pineapple)
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger (can substitute with about ½ teaspoon dry ginger)
• Optional: rice, for serving

Directions

• In a medium bowl, whisk together soy sauce, water, and cornstarch until the cornstarch is completely dissolved. Whisk in remaining sauce ingredients until smooth. Set aside.
• Heat oil in a large non-stick skillet over medium-high heat. Add chicken; cook and stir for about 5-6 minutes, or until browned and no longer pink inside.
• Remove chicken from skillet and set aside.
• Pour sauce into the skillet and bring to a gentle boil, whisking the entire time. Reduce heat to low, and simmer until thickens. Keep your eye on it and whisk regularly so that it doesn’t burn (this only takes 2-4 minutes).
• Meanwhile, microwave broccoli according to package instructions.
• When sauce reaches desired thickness, add cooked chicken back to the skillet, along with the drained pineapple chunks and the cooked broccoli. Stir until warmed through and coated in sauce.
• Serve over rice, if desired.