Friday, March 4, 2011
Posted by Level VI Kitchen Wizard at 3/04/2011
I love this recipe. Simple, filling, quick, and delicious. The original version called for 4 chicken breast halves, but I prefer to cut 2 chicken breasts into strips, because though you're using the same amount of chicken, you can get more servings out of the strips as opposed to the 4 halves.
Now, a lot of people view cooking rice as a scary prospect. Not sure why, it really is quite simple. Just use a 2:1 water to rice ratio. I usually use 4 cups of water and 2 cups of white long grain rice. Just barely bring the water to a boil in a large pot that has a tight lid. Pour in the rice and immediately reduce the heat to low. Secure the lid and let it sit for 20 minutes. Don't lift the lid or stir the rice. After twenty minutes, take it off the heat and let it sit with the lid on for 10 minutes. The end. Now you have delicious yummy rice. Not that difficult, right?
2 boneless, skinless chicken breasts, cut into strips
1/4 cup all-purpose flour (more if needed)
2 Tbs. vegetable oil (divided)
1 16 oz. can pineapple chunks
1 tsp. cornstarch
1 Tbs. honey
1 Tbs. soy sauce
Heat 1 Tbs oil in a large skillet over medium heat. Coat the chicken strips in flour and brown the oil in two batches. Remove the first batch from the skillet and add the remaining oil. Brown the rest of the strips. Remove from the skillet. Drain the pineapple, reserving 1/4 - 1/2 cup of the juice, depending on how much pineapple flavor you want. Combine the juice and cornstarch. Add to skillet. Add remaining ingredients (except rice). Boil for 30 seconds. Add the pineapple and chicken to the skillet; heat through. Serve over hot rice.