|
|
|
Easy to make this 1-pan dinner that has fruit, veggies, rice and chicken all in the same skillet ~ subtle Asian-inspired sweet & sour flavors but without any soy sauce. This is really more like a thick stew ** I used Balsamic vinegar, plus some apple cider vinegar, a little ginger, brown sugar and orange marmalade.
SWEET & SOUR CHICKEN & RICE
about 1 lb. boneless, skinless chicken cut into 1" to 1-1/2" pieces (easiest to do when still partially frozen)
2 TB oil (I use extra-virgin olive oil)………………..1 TB garlic, minced or crushed
2 cups water...………………………………...….1/2 cup regular white rice, uncooked
about 1 to 1-1/2 cup fresh pineapple juice (reserve about 1/4 cup juice, or as close as possible)
1/4 cup apple cider or white vinegar...………..2 TB brown sugar (I used dark)
2 TB Balsamic vinegar...………………………...2 TB orange marmalade
2 tsp. Kosher salt...………………………….…..1/2 tsp. ground ginger
1/2 EACH green AND red bell pepper, cut into 1” pieces (about the size of the chicken pieces)
2-3 green onions, sliced...……………..……….about 1-2 tsp. fresh cilantro, chopped
3 TB cold water
2 TB cornstarch
***
In large skillet, sauté chicken and garlic in oil until chicken is partially cooked. I put the bell pepper in about halfway through. (By the time I got done chopping the peppers, it was time to put them in.)
Whisk together the 2 cups water, pineapple juice, both vinegars, salt, brown sugar, ginger and marmalade and stir it into the chicken. Then stir in the rice. Bring to a boil; reduce heat; cover and simmer about 12 minutes (or until rice is almost done).
Add pineapple chunks and green onions. Whisk together 3 TB cold water and cornstarch in a small bowl; then quickly stir/whisk into chicken. Cover and simmer an additional 10-15 minutes or until rice and peppers are done. Serve sprinkled with the chopped fresh cilantro.
Serves 2-4 (depends how hungry you are or whether it's all adults or some are children)
SWEET & SOUR CHICKEN & RICE
about 1 lb. boneless, skinless chicken cut into 1" to 1-1/2" pieces (easiest to do when still partially frozen)
2 TB oil (I use extra-virgin olive oil)………………..1 TB garlic, minced or crushed
2 cups water...………………………………...….1/2 cup regular white rice, uncooked
about 1 to 1-1/2 cup fresh pineapple juice (reserve about 1/4 cup juice, or as close as possible)
1/4 cup apple cider or white vinegar...………..2 TB brown sugar (I used dark)
2 TB Balsamic vinegar...………………………...2 TB orange marmalade
2 tsp. Kosher salt...………………………….…..1/2 tsp. ground ginger
1/2 EACH green AND red bell pepper, cut into 1” pieces (about the size of the chicken pieces)
2-3 green onions, sliced...……………..……….about 1-2 tsp. fresh cilantro, chopped
3 TB cold water
2 TB cornstarch
***
In large skillet, sauté chicken and garlic in oil until chicken is partially cooked. I put the bell pepper in about halfway through. (By the time I got done chopping the peppers, it was time to put them in.)
Whisk together the 2 cups water, pineapple juice, both vinegars, salt, brown sugar, ginger and marmalade and stir it into the chicken. Then stir in the rice. Bring to a boil; reduce heat; cover and simmer about 12 minutes (or until rice is almost done).
Add pineapple chunks and green onions. Whisk together 3 TB cold water and cornstarch in a small bowl; then quickly stir/whisk into chicken. Cover and simmer an additional 10-15 minutes or until rice and peppers are done. Serve sprinkled with the chopped fresh cilantro.
Serves 2-4 (depends how hungry you are or whether it's all adults or some are children)
RSS Feed
