Wednesday, April 28, 2010

Honey Teriyaki Chicken with Rice Balls and Pineapple

This is a Rachel Ray recipe, and was pretty darn good. My kids loved it and asked for seconds. It was quick and delicious, although my house currently smells like a luau (and so do I). Only thing to watch is that your chicken doesn't get overcooked. You want to keep it nice and moist, so if your chicken is less than 1" thick, cut the cooking time by two minutes per side.

Honey Teriyaki Chicken with Rice Balls and Pineapple

2 cups water
1 T butter
1 tsp salt
1 rounded cup white rice
4-6 boneless, skinless chicken breasts
1 cup chicken broth
1-inch piece of ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 T toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Bring water to a boil in a small covered pot. Add butter, salt, and rice to the pot once the water is boiling. Return water to a boil. Reduce heat to medium-low and replace cover. Simmer 18-20 minutes then remove rice from heat. Take the lid off the pot to cool rice a bit.

While the rice is cooking, preheat a grill pan or large griddle over medium high heat. Lightly coat the chicken with a little cooking spray (or veg oil), salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side. While chicken is cooking, bring chicken broth and ginger to a boil in a small saucepan. Stir in honey. When honey has dissolved, add teriyaki and sesame oil, then reduce heat to a simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, then turn again and baste liberally with sauce, then cook 2 minutes longer. Remove chicken to a plate and garnish with sliced scallions.

Peel and cut pineapple into 8 spears.  Remove core if desired.  Set spears in cold water for 1 minute to cut down on the acidity. Drain and set on a plate.

Scoop rice into balls using an ice cream scoop, two spoons, or wet hands. Serve with the chicken and pineapple.
Serves 4-6.

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