pineapple-citrus teriyaki chicken & veggie stir-fry

Name: Pineapple-Citrus Teriyaki Chicken & Veggie Stir-Fry
Prep time: 45 min
Cook time: 25 min
Yield: 8
Cuisine: Asian
Ingredients: 3 - chicken breasts, boneless/skinless; 1 - onion, chopped; 1 - broccoli head, florets separated; 2 medium carrots, sliced on the digonal; 4 clove(s) garlic, minced; 1/2 cup(s) pure pineapple juice; 1/2 cup(s) *orange juice, fresh or *crystals; 1 cup(s) honey; 1 teaspoon(s) fresh ginger, minced; 1 cup(s) teriyaki sauce; 1/2 cup(s) mirin; 2 tablespoon(s) oyster sauce; 2 tablespoon(s) szechuan spicy stir-fry sauce; 1 1/2 tablespoon(s) sesame oil; 2 tablespoon(s) grapeseed oil; 1/2 teaspoon(s) kosher salt, more if needed; 1 teaspoon(s) cracked pepper; 1/3 cup(s) cornstarch; 4 tablespoon(s) butter; 1/4 cup(s) *grapefruit juice, fresh or *crystals; 1 1/2 cup(s) water, as needed to dilute

116 Pinches 3 Photos

Mary Feltman

Hueytown, AL

Updated on Mar 12, 2015

This is one of my husbands favorite dishes. And, my sisters! It truly tastes like it could have come from an expensive Asian restaurant! Your family and guests will be complimenting you all evening!

Rate

prep time 45 Min

cook time 25 Min

method Stir-Fry

yield 8 serving(s)

Ingredients

3 - chicken breasts, boneless/skinless
1 - onion, chopped
1 - broccoli head, florets separated
2 medium carrots, sliced on the digonal
4 cloves garlic, minced
1/2 cup pure pineapple juice
1/2 cup *orange juice, fresh or *crystals
1 cup honey
1 teaspoon fresh ginger, minced
1 cup teriyaki sauce
1/2 cup mirin
2 tablespoons oyster sauce
2 tablespoons szechuan spicy stir-fry sauce
1 1/2 tablespoons sesame oil
2 tablespoons grapeseed oil
1/2 teaspoon kosher salt, more if needed
1 teaspoon cracked pepper
1/3 cup cornstarch
4 tablespoons butter
1/4 cup *grapefruit juice, fresh or *crystals
1 1/2 cups water, as needed to dilute

How To Make pineapple-citrus teriyaki chicken & veggie stir-fry

Step 1

Make sauce: In a large bowl, add: pineapple juice, *grapefruit juice, *orange juice, teriyaki sauce, mirin, oyster sauce, sesame oil, Szechuan sauce, honey, garlic, ginger, salt, pepper, *and water, if needed. Whisk thoroughly. Add cornstarch and whisk thoroughly. Set aside.

Step 2

Cut the broccoli florets into bite-size pieces. Medium dice the onion Slice the carrots thinly, and on the diagonal.
Step 3

Heat a large skillet on medium-high. Add enough butter and oil to stir-fry the vegetables Stir-fry broccoli, onions, and carrots til tender-crisp. Remove and set aside.
Step 4

Cube chicken breasts, and salt and pepper them. In same skillet, add enough oil to stir-fry the chicken. Add chicken; when almost done, add vegetables back to skillet.
Step 5

Pour sauce into skillet and stir to combine with the chicken and vegetables. Bring to a boil; cook, stirring, for a few minutes, to thicken the sauce.
Step 6

Serve immediately over rice, quinoa, or noodles. Top with sesame seeds. Enjoy!
Step 7

*I sometimes use True Lemon crystals when I'm out of fresh lemon, lime, orange, or grapefruit juice. If you use these crystals, you DEFINITELY need to dilute with 1 1/2 cups of water; and, even if you use fresh juice, you can dilute some, according to your taste.
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