This avocado and scrambled egg wrap is a fantastic way to start the day!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons sesame oil, divided
- 2 large skinless, boneless chicken breast halves, cubed
- salt and ground black pepper to taste
- 1 large bell pepper, cut into 1/2-inch squares
- ½ sweet onion, cut into 1/2-inch squares
- 1 cup teriyaki sauce
- 1 cup chicken broth
- ½ sweet onion, chopped
- 1 teaspoon garlic powder
- ½ cup cashew pieces
- 3 dashes Asian-style hot sauce, or to taste (Optional)
- 1 cup frozen pineapple chunks, thawed
- 4 slices Swiss cheese, cut into strips
Instructions
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
- Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat.
- Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
- Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.
- Olive oil can be substituted for the sesame oil.
- The flavor of this sauce will vary a great deal with your choice of teriyaki sauce. I use Trader Joe’s(R) Teriyaki and Wasabi sauce.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 3 g |
| Protein | 38 g |
| Saturated Fat | 8 g |
| Sodium | 3017 mg |
| Sugars | 18 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is very reminiscent of a dish I used to order at a restaurant in years past. They served it over an uncut pita with swiss cheese on it. The warmth of the chicken melted the cheese. I tried it with this recipe – wonderful!
More chicken, less teriyaki
I omitted the chicken and added toasted sesame seeds to accomodate my vegetarian daughter. Absolutely delicious. The extra simmer time is definitely key to a lovely, sticky dish.
I thought this was tasty, but it was way too high in sodium. I read the earlier reviews before making this and adapted after hearing their comments. I only added 3/4 cup of teriyaki sauce and 1/4 cup of chicken broth. I added more veggies such as fresh green beans for added color. I used fresh pineapple not the suggested frozen pineapple. Lastly I mixed 1 1/2 teaspoons of corn starch with a little cold water and blended it into the sauce so it wasn’t so runny.
I tried this recipe last night and would give it 5 stars except that I need to modify the next time. I added a lot more veggies since we love them and I had left over from the previous night – so besides the peppers and onions, we had yellow squash and asparagus. Yum! I felt the sauce was too salty for my taste, so next time I will drop the chicken stock and use water – and make sure the temperature stays high enough to reduce in 15-20 minutes.
This was a pretty and tasty supper. I didn’t have frozen pineapple, so I used canned. I also left out the nuts and the cheese. There seemed to be too much liquid. I used half the teriyaki sauce and half the broth called for, and that was perfect. Great over rice.
Excellent! This will be my go-to stir-fry recipe. I did make some changes to make this real-food friendly: I used frozen organic bell pepper slices, home made teriyaki sauce, fresh cut pineapple and raw cashews. When it came time to add the liquid, I did not use chicken broth as I saw no need for it. I would recommend not using it at all. I let the teriyaki reduce slightly and it was perfect. I did not add the cheese as I found it unnecessary. The Sriracha really kicks it up a bit. We served over a bed of brown rice. Very good, will make again!
This is a five star all the way. (and I don’t give them out willy-nilly.) Two small changes tho…since I didn’t have frozen pineapple I used canned chunks. Also since the sauce seemed a little thin for my taste I made an easy fix with a little corn starch and cold water. No big deal there. Without a doubt, we will be having this again.
Liked this very much but even though I simmered it well over 20 minutes, the sauce seemed a little thin. I also did not put swiss cheese on it at the end. Sorry. Couldn’t do it. It was delicious without.I also used boneless, skinless chicken thighs.