Combine chicken breasts and 1/3 cup teriyaki sauce in a large zip-top plastic freezer bag; seal and chill 10 minutes.
Stir together pecans and next 4 ingredients in a shallow dish. Dredge chicken in pecan mixture.
Cook chicken in hot oil in a large skillet over medium heat 6 minutes on each side or until golden. Remove to a serving platter, and keep warm. Reserve drippings in skillet.
Stir together 1/2 cup teriyaki sauce, 1/4 cup water, and cornstarch until smooth; add crushed pineapple and green onions. Stir mixture into drippings in skillet, stirring to loosen browned particles. Cook over low heat, stirring constantly, 1 to 2 minutes or until thickened. Serve sauce over chicken. Garnish, if desired.
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We really liked this dish and would definitely make it again. It was easier to make than expected. The Chinese Five Spice flavor stands out and makes this dish unique. It makes a good everyday meal and for serving to guests that like Asian-style dishes. We followed the recipe exactly and served it with mixed stir-fry vegetables. I would recommend using thin chicken cutlets, which cook quickly and allow a good balance of chicken and sesame-pecan crust.
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