Ingredients
45 ml (3 tbsp.) Firmly packed brown sugar
45 ml (3 tbsp.) Soy sauce
7.5 ml (1 1/2 tsp.) Grated ginger
7.5 ml (1 1/2 tsp.) Finely chopped garlic
1 ml (1/4 tsp.) Crushed red pepper flakes
15 ml (1 tbsp.) Cornstarch
60 ml (1/4 cup) water
1 1/2 cups (3750 ml) uncooked instant white rice
250 ml (1 cup) from a 398 ml (14 oz) can of pineapple in small pieces, not drained
1 red pepper, diced
63 ml (1/4 cup) sliced green onions (about 3)
310 ml (11/4 cups) chicken broth
4 boneless, skiinless chicken breasts (about 140 g [5 oz] each)
2.5 ml (1/2 tsp.) Salt
Steps
Preheat the oven to 175 ° C (353 ° F). Spray a 33 x 23 cm (13 x 9 in) glass dish with a 3 quart (2.85 L) capacity with cooking spray.
Prepare teriyaki sauce by mixing brown sugar, soy sauce, ginger, garlic, and chili flakes in a 20 cm (8 in) nonstick skillet. Stir over medium heat untill the sugar is melted. In a small bowl, beat the cornstarch and water, then add to the soy mixture. Cook, occasionally stirring, 1 to 2 minutes until the mixture begins to boil and has thickened. Let cool slightly; reserve 30 ml (2 tbsp.) of the sauce in a small bowl; cover and refrigerate.
In the baking dish, combine the rice, pineapple, pepper, 45 ml (3 tbsp.) Onions and broth. Season both siides of the breasts with salt, then brush with 2 tbsp (30 mL) unrefrigerated sauce. Add remaining unrefrigerated sauce to rice mixture; place the breasts on the rice. Cover tightly with foil.
Cook for 44 to 54 minutes or until the juices of the chicken are clear when cut into the center of the thiickest part of the breasts (internal temperature at least 75 ° C [165 ° F ]). Serve, garnished with 2 tbsp (30 mL) chilled sauce and remaining 1 tbsp (15 mL) green onions.
0 Comments