Island Teriyaki Chicken and Vegetable Stir Fry with Thai Jasmine Cilantro Lime Rice

3 boneless, skinless, chicken breasts
15 ounces teriyaki marinade, divided (I use Soyvay Island Teriyaki- it contains pineapple juice)
One (16 ounce) bag sweet multicolored mini-peppers, cut in half, tops and seeds removed
1 medium purple onion, cut in 2-inch thick slices
2 cups fresh snow pea pods
5 ounces shredded carrots
1/2 fresh pineapple, cut into large chunks
Optional Garnishes: Sriracha, soy sauce, Thai Mae Ploy sauce, fresh cilantro
Thai Jasmine Cilantro Lime Rice (recipe below)

Cut each chicken breast into 2-inch square pieces and place in a zip top gallon bag. Pour 5 ounces Island Teriyaki marinade into bag and, squeeze to mix things up. Remove air and seal. Marinate chicken in refrigerator 6-8 hours. 

Remove chicken from refrigerator 30 minutes before you plan to cook. (Why? The proteins in chicken seize up and become tough if you cook it straight from the refrigerator.) Prep all vegetables before you start cooking. This recipe goes fast!

Assemble rice ingredients and start cooking rice (recipe below). 

Remove chicken from marinade and pat with paper towels to dry. Heat 1 tablespoon canola oil in a large non-stick skillet or wok on medium high heat. Add chicken and stir fry until brown on both sides and juices run clear (about 5 minutes). Remove chicken from pan and place in a bowl. Reserve. Add mini peppers and red onions to skillet. Stir fry 3 minutes. Add snow pea pods, carrots and pineapple to pan. Stir fry 2 minutes. Add  10 ounces Island Teriyaki sauce and cook until hot (about 2-3 minutes).Stir chicken back into mixture.

Place rice on a large platter.  Pour chicken, vegetables, and sauce over cooked rice. Serve with Sriracha, soy sauce, Thai Mae Ploy sauce, and fresh Cilantro. Makes 6 servings. Enjoy, Friends!

Published in The News and Neighbor on May 4, 2022.