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Instructions |
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Cook rice according to package directions and keep warm.
Place a large skillet over medium high heat until hot. Add sesame seeds and toast until brown, about 3-4 minutes. Remove from skillet.
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Cut chicken into 1 inch pieces. Sprinkle with cornstarch and turn over to coat well.
Heat olive oil in skillet over medium high heat, and add chicken when pan is hot. Cook chicken pieces about 5 minutes per side until done. (I ended up adding around 2 tbsp. more olive oil because I was using a pretty large pan)
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Reduce heat to medium and add pineapple juice, honey, soy sauce, and ginger. Bring to a boil and cook about 1-2 minutes or until thick. (When my sister prepared this recipe her sauce did not thicken so she dissolved a little more cornstarch in pineapple juice and added it until it became thick. I didn't have to do that)
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Serve over rice with sesame seeds and green onions.
The cornstarch made a really nice crisp batter on the outside of the chicken. I'm thinking the next time I make this I might add a little bit of orange juice instead of pineapple juice and see how that tastes. I also thought of buying some Pineapple Salsa from a local restaurant and serving that on top.
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Originally Submitted
2/7/2009
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