Hawaiianish Chicken, Vegetables and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup Jasmine Rice2 1/2 cups water(read the directions for your particular rice and use those to cook it. It doesn't need to be hot, just cooked.)3 carrots, diced2 celery stalks, diced1 parsnip, diced1 med, yellow squash, diced2 sm/med peppers (red looks best)1 shallot1 cup pineapple, diced1 tbsp crystallized ginger, minced1 tbsp Fish Sauce2 Tbsp Ponzu (citrus soy sauce)juice of half a lime1/4 cup un packed brown sugar (more if you like a sweeter product)2 tsp chinese style hot mustard2 chicken breasts, bone less skin less, dicedsalt and pepper to taste
Makes about 5 big servings.
Cook rice and set aside. I started my rice and then started to dice my ingredients.
Heat oil over med-med/high in DEEP WIDE pan, preferably with a lid. Add the carrots, shallot, pepper and parsnip, followed a few minutes later by the squash and celery. Salt and pepper. Cook till tender.
While cooking the veggies, mix the pineapple, ginger, fish sauce, ponzu, brown sugar, vinegar, lime juice and hot mustard together. Add chicken, let sit at room temp until veggies are done.
Add sauce and chicken to veggies and increase heat slightly. You want to get it boiling as quickly as possible. Mix well, cover and cook for several minutes. Opne and stir, covering again if the chicken is not yet done. Once chicken is done, simmer for another minute or 3 to make sure the veggies are nice and soft (not mushy).
CAREFULLY, mix the rice and the veggie mixture together and let sit for a minute or two, so the rice can soak up the saucy goodness.
Good as is or add a condiment of your choice.
Number of Servings: 5
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Cook rice and set aside. I started my rice and then started to dice my ingredients.
Heat oil over med-med/high in DEEP WIDE pan, preferably with a lid. Add the carrots, shallot, pepper and parsnip, followed a few minutes later by the squash and celery. Salt and pepper. Cook till tender.
While cooking the veggies, mix the pineapple, ginger, fish sauce, ponzu, brown sugar, vinegar, lime juice and hot mustard together. Add chicken, let sit at room temp until veggies are done.
Add sauce and chicken to veggies and increase heat slightly. You want to get it boiling as quickly as possible. Mix well, cover and cook for several minutes. Opne and stir, covering again if the chicken is not yet done. Once chicken is done, simmer for another minute or 3 to make sure the veggies are nice and soft (not mushy).
CAREFULLY, mix the rice and the veggie mixture together and let sit for a minute or two, so the rice can soak up the saucy goodness.
Good as is or add a condiment of your choice.
Number of Servings: 5
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Nutritional Info Amount Per Serving
- Calories: 293.0
- Total Fat: 4.3 g
- Cholesterol: 46.0 mg
- Sodium: 1,478.5 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 4.0 g
- Protein: 21.4 g
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