Pineapple Chicken Teriyaki Recipe

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.