Pineapple Sriracha Chicken over Wild Rice with Spinach
This spicy sweet chicken dish is a great heart healthy idea from my friends at The American Heart Association.
Ingredients
3 tsp canola oil
2 cups baby spinach
2 tsp minced garlic
1 cup wild rice
1 1/2 cups water
1/8 tsp salt
1/8 tsp ground black pepper
1/2 cup pineapple juice
1 - 20 ounce can pineapple chunks
2 tbsp Sriracha hot sauce
2 tbsp honey
2 green onions, chopped
1 1/4 lb skinless, boneless chicken breast thinly sliced
1 tbsp cornstarch
1/8 tsp ground black pepper
2 tsp canola oil
1 - 5 oz can sliced water chestnuts, drained
Instructions
1
For the rice: In a medium heavy-duty pot, warm 1 tsp oil over medium-high heat. Add the baby spinach and and wilt it.
2
Add the remaining oil, stir in the garlic and cook until fragrant. Add wild rice and stir to cast the rice with the oil.
3
Pour in the water, salt and pepper (depending on the wild rice, use the directions from the manufacturer if different). Increase the heat to high and bring to a boil, reduce the heat to low, cover and simmer until the water has been absorbed by the rice and is tender.
4
Fluff the rice before serving.
5
For the sriracha chicken: In a small bowl, combine the pineapple juice, pineapple chunks, sriracha hot sauce, honey and green onions. Stir everything together to combine and set aside.
6
Place the chicken slices in a large re-sealable plastic bag and sprinkle with cornstarch and black pepper. Toss together to coat the chicken.
7
In a non-stick pan add the 2 tsp canola oil and fully cook the chicken.
8
Add the sriracha pineapple mixture and the water chestnuts. Gently stir and bring the mixture to a boil to thicken. Remove from the heat and serve over the prepared wild rice and enjoy!
Tags:
Chef BryanCooking with Chef BryanHealthy Dinner IdeasSriracha ChickenSweet and Spicy ChickenThe American Heart AssociationWild Rice
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