I love Japanese chicken teriyaki, but I find most recipes lack a little pizzazz. This recipe has even the most finicky of eaters in my household cleaning their plates and coming back for seconds. Serve with steamed rice.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.

  • Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.

  • Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.

Nutrition Facts

390 calories; 17.6 g total fat; 65 mg cholesterol; 1604 mg sodium. 36.1 g carbohydrates; 23.5 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
While we did enjoy eating this we felt that the sauce lacked a bit of flavor. Somehow even with adding a full can of pineapple and its juice the overall pineapple flavor was lost. I also felt that the sauce wasn't quite sweet enough. In the future I would add more pineapple maybe some brown sugar and bit more heat to the dish as well. I sprinkled on some seasoned rice wine vinegar just before serving and that helped spruce it up a bit more as well. For the ease of this dish though I would make it again but with adjustments. Read More