4 Servings 20 min Cook
2 Tbsp Cornstarch
4 Tbsp Water
4 Tbsp Soy Sauce
2 Tbsp Honey
4 Tbsp Pineapple Juice
4 Tsp Rice Wine Vinegar
1 Tsp Ginger Root
4 Breast, bone and skin removed Chicken Breast
1 Tsp Salt
1 Tsp Pepper
3 Tbsp Canola Oil
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
1 Cup, chunks Pineapple
2 Large Scallions
Chop red pepper.
Slice scallions, separating whites from greens.
In a small bowl mix cornstarch with 2 tbsp water and set aside.
In another bowl whisk together soy sauce, remaining water, honey, pineapple juice, rice wine vinegar, and grated ginger.
Add cornstarch mixture and set aside.
Season the chicken cubes with salt and pepper.
Heat oil in a large skillet over medium heat, add chicken and arrange in a single layer.
Let brown for about 2 minutes, then turn on the other side and cook for another 2 minutes on the other side.
Add chopped red bell pepper and whites of scallions sauté for 3 minutes.
Add pineapple chunks and pour the teriyaki-cornstarch mixture into the skillet, stir until it coats the chicken.
Continue to cook until the sauce thickens, about 4 minutes.
Top with green tops of scallions.