Aloha Chicken with Hot Rice
by kelly ozinga
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Comments:
| Gwarne:
| First meal to cook from meal calendar, this one was awesome and easy, super yummy |
| nicolec:
| Was a hit with the whole family.Even dad who generally doesn't care for the "sweeter" type meat dinners! |
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Recipes:
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Aloha Chicken
by Mendy Erwin
serves: 4
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 Serve on a bed of hot, cooked rice. To make this recipe gluten-free, substitute rice flour, tapioca flour or cornstarch for the standard flour, and be sure to buy a brand of soy sauce that says it's gluten-free. |
| Ingredients: |
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4 |
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boneless, skinless chicken breasts |
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1 T |
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flour |
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1 T |
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oil |
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1 (16 oz) |
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can pineapple chunks |
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1 tsp |
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cornstarch |
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1 T |
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honey |
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1 T |
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teriyaki sauce |
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1 T |
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soy sauce |
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1/8 tsp |
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pepper |
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cooked white rice |
| Directions: |
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Flatten chicken to 1/4 “ thickness. Place flour in resealable bag. Add chicken and shake to coat. Brown chicken in oil in a skillet over medium heat for 3-5 minutes per side (until juices run clear). Remove from skillet and keep warm.
Drain pineapple, reserving juice. In small bowl combine ¼ c juice and cornstarch until smooth. Add to skillet. Stir in honey, teriyaki, soy sauce and pepper.
Boil 30 seconds or until thickened. Add pineapple w/ remaining juice and chicken. Heat through.
Serve on a bed of hot, cooked rice.
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Rice
by Jes Mostek
serves: 4
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 This is a recipe for simple cooked rice. Feel free to spice it up, literally, to suit your personal taste.
1 c. uncooked rice will yield about 2 1/2 c. cooked rice, that's 4 - 3/4 c. servings.
Brown rice has more health benefits than its white counterpart. But if your goal is to cook authentic Japanese or Chinese cuisine, sticky white rice is your objective. |
| Ingredients: |
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1 c. |
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uncooked rice |
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2 c. |
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water |
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1/2 T. |
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butter, optional |
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salt to taste |
| Directions: |
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To cook the rice, you'll need either a rice cooker or a large, heavy-bottomed sauce pan with a tight-fitting lid (a clear lid works best so you can see into the pot without having to disturb the cooking process to check on your rice).
Check your rice and remove anything undesirable (i.e. black grains, etc.). Pre-rinsing your rice is recommended on most rice packages. This part is optional. Rinsing your rice will yield rice that is more fluffy, while cooking your rice without rinsing first will yield rice that is more sticky. This is your choice.
Combine uncooked rice with water and a pat of butter and/or seasonings, if desired. Give the rice and water a quick stir to ensure that all of the rice is submurged and evenly distributed in the pan.
If you're using the rice cooker, follow the manufacturer's instructions at this point, and you're done (usually just turn it on and walk away).
If you're using a sauce pan or stock pot, put the lid on the pot and heat over a high flame until it reaches a full boil, stirring once to ensure that the rice doesn't clump or stick (just like when you're cooking pasta).
Once the rice is cooking at a full boil, reduce the flame to low and cook on a slow simmer until the rice is done. Do not disturb the rice during this stage of cooking (no stirring).
Once you have brought the rice to a boil, it will take about 20 minutes for white rice to cook, and 30-40 minutes for brown rice to cook.
When the rice is done cooking, fluff with a fork and serve.
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