Pineapple Teriyaki Chicken with Black Rice

 
 
Ingredients:

For the Sauce

1/4 cup reduced sodium soy sauce
if gluten intolerant, use one that’s gluten free

1/4 cup water

6 tablespoons honey

2 tablespoons pineapple juice, reserved from fresh
or use 2 tablespoons honey

1.5 tablespoons rice vinegar

1.5 tablespoons mirin

1 teaspoon ground ginger

1 tablespoon cornstarch mixed with 1 tablespoon water

For the Chicken

2 to 4 tablespoons canola oil

1 lb. boneless skinless chicken breasts, cut into 1" cubes

2 tablespoons cornstarch

salt and pepper, to taste

1 red bell pepper, cored and cut to 1" chunks

1 1/2 cups fresh pineapple chunks

sliced scallions and chopped cashews, optional

For the Rice

1 cup uncooked forbidden black rice, rinsed

1 3/4 cups water

1 teaspoon extra virgin olive oil
Directions:

For the Sauce

Whisk soy sauce, water, honey, juice, vinegar, mirin and ginger.

Set aside this cornstarch slurry.

For the Chicken

Season chicken with salt and pepper, 2 tablespoons cornstarch in a zip bag.

Heat 2 tablespoons oil in a skillet over medium heat.

Put chicken in 1 layer in a fry pan to brown.

While chicken is cooking start the rice. *See recipe below.

Turn chicken over when it releases easily from the pan, after cooking for 1 to 2 minutes.

Continue to cook another 2 minutes on the other side.

If the pan gets dry, add another 1 to 2 tablespoons oil, then add pepper, saute 2 to 3 minutes.

Add pineapple to pan, then whisk cornstarch slurry into teriyaki sauce and
add to pan and stir until chicken mixture is coated.

Continue to cook until the sauce thickens, 3 to 4 minutes more.

Remove from heat, then serve over rice with scallions and cashews.

*For the Rice

Combine rice, water and olive oil in a pot and bring to a boil.

Cover, reduce heat to low and simmer for 30 minutes.

Remove from the heat and let it sit, covered, for 10 more minutes.

Fluff with a fork. Enjoy!
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