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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My Aunt Ely's Teriyaki Chicken. I always add alittle more sauce. Only because I love the taste. The recipe originally calls for a 1/2 bottle of teriyaki sauce. But I didn't know what the measurements would be, so I am just guessing. Ingredients:
1 whole chickens or 1 chicken breast, cut up in chunks |
1 (16 ounce) can pineapple, chunks |
1 cup teriyaki sauce (add more if you like) |
1/4 cup chopped celery |
1/4 cup chopped green pepper |
1/4 cup chopped onion |
1/4 sliced mushrooms |
1 tablespoon cornstarch |
Directions:
1. Cut up chicken and brown lightly.
2. Add chunk-style pineapple with juice and 1/2 bottle teriyaki sauce.
3. Add more teriyaki sauce if you like.
4. Add chopped celery, chunks of green pepper, chopped onion, and sliced mushrooms.
5. Simmer until chicken is tender, 20-30 minutes.
6. Add a little cornstarch to thicken for gravy. Cook for 5 or 10 more minutes.
7. Note: You can also use just Chicken Breasts, cut up instead of a whole chicken. This will cut down your prep & cooking time.
8. Serve hot and enjoy.
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