Island Teriyaki Chicken

About This Recipe

Chicken thighs tossed in a flavorful sauce of citrus, garlic, ginger, and sugar. This dish is served with a side of rice and vegetables.

Ingredients

• 2½ lbs chicken thighs
• 1 tbsp olive oil
• 2½ cups cooked rice
• 2 tbsp ginger (minced)
• 1 tbsp garlic (minced)
• ½ cup green onions (chopped)
• ¼ cup soy sauce
• ¼ cup pineapple juice
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 2 tsp cornstarch
• 2 tsp water
• 2 medium zucchini
• 2 medium red peppers
• 1 tbsp olive oil

Instructions

1. Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will yield around 2-3 cups of cooked rice depending on the type you have.
2. Add all of the sauce ingredients to a small pot except for the cornstarch and water and bring to a light boil.
3. Mix the cornstarch and water into a slurry. Once the sauce is boiling, reduce the heat to low and slowly stir in the cornstarch to thicken.
4. Heat 1 Tbsp of oil in a large skillet over medium high heat. Cook the chicken in batches for 3-4 minutes on each side. You know the chicken is ready to flip when the white begins to creep up the side of the thigh.
5. After the chicken has cooked, chop it into one inch pieces and return to the pan to develop color on each side.
6. Pour the sauce over the top and toss to coat.
7. Wash and cut your zucchini and peppers into a medium dice.
8. Add some oil to a large skillet over medium high heat and cook until the vegetables have softened. Season with salt and pepper to taste.
9. This recipe makes 5 servings. Divide your ingredients evenly 5 ways and add ½ cup of rice to each container.