Sweet and savory teriyaki chicken cooks in one pan and gets a flavor boost from healthy veggies and crushed pineapple–(not tons of sugar!) Marinate this chicken in the morning for a quick weeknight meal you can serve over brown rice.
Prep Time1 hr
Cook Time10 mins
Servings: 4 1/2 chicken breast
- 2 breast chicken breast
- 3/4 cup soy sauce, low sodium
- 1/4 cup brown sugar
- 1 1/2 cup pineapple tidbits
- 2 cloves garlic
- 1 tablespoon ginger root, fresh
- 1 tablespoon sesame oil
- 5 stalk green onion
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
Cut chicken into cubes about 3/4 inch across. Mix soy sauce, brown sugar, garlic, ginger, pineapple (with juices) and cubed chicken in a gallon zip-top bag or large mixing bowl. Marinate at least one hour, and up to a day ahead.
Heat a large skillet over medium-high head. Add sesame oil, scallions, and mushrooms, and cook, stirring often, until soft.
Lower the heat to medium; add zucchini and chicken with marinade and cook 10 minutes, until chicken is done and sauce has thickened.
Serve hot with sides of your choice. We like brown rice and veggies!