Updated Nov 24, 2014Chatelaine
- Melt butter in a large frying pan, preferably non-stick, over medium high heat. Add chicken. Cook until golden, about 2 min per side. Meanwhile, thinly slice pepper and quarter pear. Discard seeds from jalapeno, then mince. Add pepper, pear, jalapeno and ginger to pan. Pour in teriyaki and orange juice. Stir until well coated.
- Cover and reduce heat to low. Cook, turning chicken once and stirring sauce, until chicken is springy when pressed, about 6 to 8 more min. Delicious with rice.