EDWINNA’S RECIPE OF THE MONTH: Pineapple Chicken
Ingredients
- 1 1⁄2 cups water
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1⁄4 teaspoon salt, table
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1⁄4 teaspoon black pepper, ground
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2 tablespoons soy sauce, low–sodium
- 94 ounces chicken breast, boneless, skinless, cooked, 1⁄2” diced
- 1⁄2 cup rice, brown, long–grain, uncooked
- 2 tablespoons canola oil
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2 cups onions, green, with tops, fresh, thinly sliced
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1 cup celery, fresh, 1/4″ diced
- 2 cups pineapple with juice, canned, crushed, packed in juice or light syrup
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4 teaspoons sugar, granulated (1 Tbsp 1 tsp)
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4 teaspoons cornstarch (1 Tbsp 1 tsp)
Instructions
- Make marinade: In a plastic bag or medium bowl, stir together 2 Tbsp water, salt, pepper, and soy sauce.
- Marinate chicken for 1 hour.
- Combine brown rice and 1 cup water in a small pot. Reserve remaining 1⁄4 cup water for step 11.
- Heat on medium–high heat to a rolling boil.
- Cover and reduce heat to low. Cook until water is absorbed, about 25 minutes. Fluff the rice gently with a fork.
- Heat 1 Tbsp of oil on medium–high in a
medium stockpot. Reserve remaining oil. - Sauté green onions and celery for 3-5 minutes or until celery begins to cook, but stays crunchy. Stir frequently
- Remove vegetables, and set aside.
- Add remaining oil to the pot.
- Add chicken, marinade, and pineapples with juice to pot. Continue cooking on medium–high heat, and bring to a boil, 5-7 minutes. Stir frequently. Heat to 165 °F or higher for at least 15 seconds.
- Make cornstarch mixture: In a small bowl, whisk remaining 4 cup water together with sugar and cornstarch until smooth.
- Stir cornstarch mixture into the chicken and pineapple. Bring to a boil. Reduce heat and cook for 3-5 minutes, or until sauce is nectar thick. Stir frequently. Add remaining 2 Tbsp of water if too thick.
- Stir celery and green onions into pineapple chicken mixture, and cook for 1 minute.
- Serve 2/3 cup pineapple chicken over 1⁄4 cup cooked rice.
BGCC Cook
Edwinna Ferguson
Edwinna Ferguson