Island Teriyaki Chicken Thigh Stir-Fry

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:

1. Preheat a Skillet: Place a skillet on medium-high heat and add a tablespoon of vegetable oil.
2. 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).
3. Rest and Slice: Let the chicken rest for a few minutes before slicing into strips.

Prepare the Stir-Fry:

1. 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.
2. Add Pineapple: Add pineapple chunks and cooked chicken strips back into the skillet. Stir to combine.
3. Heat Through: Cook everything together for another 2-3 minutes, allowing flavors to meld.

Assemble the Dish:

1. 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.