First of all, let me apologize for my unintentional hiatus. I just got a new puppy and he has turned into the center of my world.
This is Avery.
He is the sweetest thing, a chiweenie (chihuahua/dachshund mix).
Anyway, back to food. The other night I made this great chicken dish. The original recipe from Southern Living was for pork, but I figured pork is the other white meat, right?
- 1 cup brown rice
- 1-1 1/2 lbs chicken breast, cut into cubes
- 1/4 cornstarch
- 3 tablespoons sesame oil, divided
- 20 oz can pineapple tidbits (I actually used fresh pineapple though)
- 2 tablespoons soy sauce
- 2 bell peppers, diced (colors of your choice)
- 4 green onions, chopped
- 1/2-3/4 cup hoisin sauce (to your taste)
- 1 tablespoon Sriracha
- Begin by boiling 3 1/2 cups water in a saucepan. When water is boiling, pour brown rice into water. Reduce to medium low heat and cook for 30 minutes.
- While rice is cooking, heat a large skillet and add 2 tablespoons of sesame oil. Dredge the chicken through cornstarch and brown in hot oil. Once browned remove from skillet and set aside.
- While chicken is cooking drain the pineapple, reserving 1/4 cup of juice. When chicken is browned and out of skillet, lower heat (soy sauce burns easily) and pour pineapple juice and soy sauce into skillet, scraping to remove bits from bottom of pan. Add peppers, pineapple and green onions, saute until peppers are tender.
- When rice is done, drain and place back into pan to steam for 10 minutes.
- When peppers are tender, add chicken back to skillet as well as the remaining sesame oil, hoisin sauce, and Sriracha. Cook for 5 minutes or until the chicken is hot and cooked thoroughly.
Serve over hot rice and enjoy. If you do the prep work in advance; chopping peppers, onions, and chicken, this recipe really goes fast and is a great thing to do when you’re starving after coming home from a long day at work.