Teriyaki Chicken Stir-Fry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.

	this recipe	typical
liquid	11%	21%
sweetener	6%	9%
thickener	2%	0%
aromatics	0%	1%
vegetables and beans	39%	0%
fat	2%	0%
acid	2%	2%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

567 g	1 (20-ounce) can pineapple chunks (drained (juice reserved))
794 g	1 1/2 to 2 pounds boneless skinless chicken breasts
8 g	1 tablespoon cornstarch
	Salt and pepper
14 g	1 tablespoon oil (plus more as needed (I use coconut oil but canola, vegetable or olive oil would work also))
182 g	2 cups broccoli florets
128 g	1 cup chopped carrots
2 g	1 red pepper (seeded and chopped or sliced)
	1/4 cup of reserved pineapple juice
	1/2 cup reserved pineapple juice
85 g	1/3 cup low-sodium soy sauce
21 g	1 tablespoon molasses
27 g	2 tablespoons brown sugar
15 g	1 tablespoon rice vinegar
3 g	1 clove garlic finely minced
2 g	1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
5 g	2 teaspoons cornstarch

Method: 5 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“So I made this a while back but I swear it was a mediocre meal.. my kids picked at the chicken and the rice and skipped everything else. I wasn’t going to make it again.  Cue Monday evening and my plans for Shepherds Pie were destroyed by lack of time. Lookin” — a cook, 5.0★

“The chicken turned out great! But the sauce was super thin even after cooking even longer to try and thicken it (which made the veggies kinda soft). I was hoping for more of a "glaze"/level of thickness of Chinese restaurant food but maybe that's not really wh” — a cook, 3.0★