Pineapple Chicken Teriyaki

Ingredients

• 1 cup water
• 0.25 cups soy sauce
• 5 tablespoons soy sauce
• 1 tablespoon dark molasses
• 0.5 tablespoons fresh ground ginger
• 1 teaspoon minced garlic
• 0.25 cups water
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes , or to taste
• 3 large chicken breasts , cut into bite-sized pieces
• 1 package frozen oriental-style vegetables , 16 ounce
• 1 can sliced water chestnuts , 8 ounce
• 1 can pineapple tidbits in juice , 8 ounce
• 1 tablespoon cornstarch
• 0.13 teaspoons sesame oil

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.