Hawaiian Breaded Chicken Teriyaki


° 1 boneless, skinless chicken thighs or breasts
° 1 yellow pepper 
° 1 green bell pepper, 
° 1 red bell pepper, cut into small pieces
° 1 small red onion, diced
° 2 cups chopped pineapple
° Teriyaki Sauce:
° Half a cup of apple cider vinegar
° 1/2 cup soy sauce
° 3 tablespoons honey
° 4 garlic cloves, finely chopped
° 1 teaspoon grated ginger
° 1 tablespoon of cornstarch
° Half a teaspoon of white pepper

* instructions:

            Chicken and vegetables:
The first step:
Preheat oven to 350*
Spray baking dishes with non-stick spray
The second step:
Place the pineapple, along with all the sweet peppers and onions, on the bottom of the baking dish
Third step:
Place the chicken pieces on top of the vegetables and pineapple
            Teriyaki sauce:
The first step:
Mix 1 tablespoon of warm water with cornstarch
In a small saucepan, add vinegar, honey, soy sauce, garlic, and pepper to the cornstarch mixture
The second step:
Cooking on low heat, whisking
Bring the mixture to a boil, whisking constantly, for one minute
Third step:
Removing from heat and set apart for ten min
This allows the sauce to thicken and cool at the same time
The fourth step:
Put a little sauce on each piece of chicken.
Flip the chicken and pour more sauce over it
Fifth step:
Bake at 350* for 35 to 40 minutes
It can be eaten on its own or served with a bowl of steamed rice, white or brown rice.