Rating: 4.5 stars 4.3
315 Ratings
  • 5 star values: 179
  • 4 star values: 94
  • 3 star values: 28
  • 2 star values: 10
  • 1 star values: 4

This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.

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  • Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Nutrition Facts

187 calories; protein 16.3g; carbohydrates 18.1g; fat 5.5g; cholesterol 34.6mg; sodium 1412.6mg. Full Nutrition
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