Hawaiianish Chicken, Vegetables and Rice

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Hawaiianish Chicken, Vegetables and Rice calories by ingredient
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Introduction

For non veggie lovers, feel free to drop the parsnip or squash. I was low on meat so I got a little enthusiastic! Well, that and the trip to the Farmer's Market. For non veggie lovers, feel free to drop the parsnip or squash. I was low on meat so I got a little enthusiastic! Well, that and the trip to the Farmer's Market.
Number of Servings: 5

Ingredients

    1 cup Jasmine Rice
    2 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, diced
    2 celery stalks, diced
    1 parsnip, diced
    1 med, yellow squash, diced
    2 sm/med peppers (red looks best)
    1 shallot

    1 cup pineapple, diced
    1 tbsp crystallized ginger, minced
    1 tbsp Fish Sauce
    2 Tbsp Ponzu (citrus soy sauce)
    juice of half a lime
    1/4 cup un packed brown sugar (more if you like a sweeter product)
    2 tsp chinese style hot mustard

    2 chicken breasts, bone less skin less, diced

    salt and pepper to taste

Directions

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.

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