2 cups "instant" brown rice
1/2 teaspoon salt
3 cups "small broccoli florets
1 Del Monte Jar of pineapple chunks in juice - found in produce section
3 tablespoons teriyaki marinade⁄sauce
1 tablespoon packed brown sugar
2 teaspoons cornstarch
2 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast halves cut into 1-inch cubes - or precooked chicken tenders
1. Cook rice according to package directions, adding broccoli and salt.
2. Meanwhile, pour pineapple chunks and juice into medium bowl; add teriyaki marinade/sauce, brown sugar, and cornstarch, and stir until cornstarch is dissolved; set aside.
3. Add 1 teaspoon oil to skillet. When oil is nearly smoking, add half of chicken; cook, stirring, until browned on outside and no longer pink in center, about 3 minutes. Transfer to small bowl. Repeat with remaining 1 teaspoon oil and remaining chicken.
4. Stir pineapple mixture again and add to chicken in skillet, along with reserved chicken. Bring mixture to simmer and cook for 1 minute.
5. Serve spooned over rice.
Deb's comments: add crushed red pepper for a little kick.
Source: Angie's cooking blog http://picklemomskitchen.blogspot.com/
1/2 teaspoon salt
3 cups "small broccoli florets
1 Del Monte Jar of pineapple chunks in juice - found in produce section
3 tablespoons teriyaki marinade⁄sauce
1 tablespoon packed brown sugar
2 teaspoons cornstarch
2 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast halves cut into 1-inch cubes - or precooked chicken tenders
1. Cook rice according to package directions, adding broccoli and salt.
2. Meanwhile, pour pineapple chunks and juice into medium bowl; add teriyaki marinade/sauce, brown sugar, and cornstarch, and stir until cornstarch is dissolved; set aside.
3. Add 1 teaspoon oil to skillet. When oil is nearly smoking, add half of chicken; cook, stirring, until browned on outside and no longer pink in center, about 3 minutes. Transfer to small bowl. Repeat with remaining 1 teaspoon oil and remaining chicken.
4. Stir pineapple mixture again and add to chicken in skillet, along with reserved chicken. Bring mixture to simmer and cook for 1 minute.
5. Serve spooned over rice.
Deb's comments: add crushed red pepper for a little kick.
Source: Angie's cooking blog http://picklemomskitchen.blogspot.com/
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