Sunday, November 21, 2010

Pineapple Chicken Teriyaki Stir Fry

Jay and I used to make Stir Fry all the time at our old apartment. Since we moved and I have become more involved in the Blogging World, I strayed away from our standard dinners. Last night, I went back to a regular, Pineapple Chicken Teriyaki Stir Fry.

Of course, since I am now influenced by the Blogging World, I substituted White Rice with Millet.

  • 1 cup Millet
  • 2 cups Chicken Broth
  • 1 1/2 cup of diced Chicken
  • 1/2 an Onion
  • 2 tbsp EVOO
  • 1 cup of chopped Broccoli
  • 1/2 cup of frozen Peas
  • 1/2 cup of frozen Mixed Peppers
  • 1/4 cup of frozen Cauliflower
  • 1 8 oz can of diced Pineapple (or Pineapple Chunks)
  • 1 8 oz can of Water Chestnuts
  • Teriyaki Sauce
Step One: A few hours before hand, dice the Chicken and marinate in about 1/4 cup of Teriyaki Sauce. Make sure the Chicken marinates in the fridge (This can also be done the night before).

Step Two: Rinse the Millet (notice my NEW mesh strainer!!).

Step Three: Toast the Millet on low for a few minutes.

Step Four: Add one can or two cups of chicken broth. Simmer for about 20 minutes.

Step Five: Add 1/2 an Onion, 2 tbsp of EVOO and marinated diced Chicken and cook on high heat.

Step Six: Once the Chicken is cooked thoroughly, add all your vegetables. Stir, add Teriyaki Sauce and let cook about 5 minutes.

Step Seven: Add the diced Pineapple and Water Chestnuts, and drizzle with more Teriyaki Sauce. Let cook (still on high) another 5 minutes.

I love when the diced Pineapple looks like this in the can!

Step Eight: Serve! Your Millet should be done about the same time as your Stir Fry. If you Millet has not absorbed all the juice, just put your Stir Fry on low heat until you are ready to plate and serve.

The Millet cooked in Chicken Broth was a great touch! Thank you This is My Hungry Face for the suggestion!

How do you cook your Stir Fry?