Ingredients:
Serves: 4
For the Chicken:
- 4-6 Island Teriyaki pre-marinated boneless, skinless chicken thighs
For the Stir-Fry:
- 1 large bell pepper, sliced
- 1 large onion, sliced
- 1 large carrot, sliced
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons vegetable oil
For Serving:
- 2 cups cooked jasmine or basmati rice
Instructions:
Cook the Chicken:
- Preheat a Skillet: Place a skillet on medium-high heat and add a tablespoon of vegetable oil.
- Cook the Chicken: Add the chicken thighs and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Rest and Slice: Let the chicken rest for a few minutes before slicing into strips.
Prepare the Stir-Fry:
- Sauté Veggies: In the same skillet, add another tablespoon of vegetable oil. Sauté the bell pepper, onion, and carrot until they are soft but still crisp.
- Add Pineapple: Add pineapple chunks and cooked chicken strips back into the skillet. Stir to combine.
- Heat Through: Cook everything together for another 2-3 minutes, allowing flavors to meld.
Assemble the Dish:
- Serve over Rice: Spoon the stir-fry mixture over cooked rice in individual bowls.
Enjoy your Island Teriyaki Chicken Thigh Stir-Fry! It’s a flavorful, one-pan dish that’s both easy to make and satisfying.