Place remaining sauce aside for later. When the chicken is done marinating, place your chicken on skewers and heat the grill to medium heat. Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes.
Instructions. In a large, deep skillet, cook chicken in 3 tablespoons teriyaki sauce on medium-high heat until just white on the outside (doesn't need to be cooked through). Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil. Reduce heat and cover with lid. Add the chicken and broccoli to a large bowl. Pour half of the teriyaki sauce on top and toss to coat. Transfer the seasoned chicken and broccoli to the prepared baking sheet and bake for 20 minutes. Internal temperature of chicken should be 165° when checked with an instant-read thermometer.Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and
Instructions. In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken. Add broccoli, bell pepper and pineapple, and cook an additional 5 minutes, until veggies are tender znVz9xh.