Ingredients
The following ingredients have 4 Servings
- 2 lbs Skinless Boneless Chicken Breasts ((about 3-4) cut slightly larger than bite sized pieces)
- 2 tsp Kosher Salt, (divided)
- 1/2 tsp Pepper
- 2 1/2 Tbsp Cooking Oil, (divided)
- 1 Red or Green Bell Pepper, (large dice)
- 1 sm Sweet Onion, (chopped)
- 2 tsp Ginger, (grated (or 1 tsp powdered))
- 4 cloves Garlic, (finely minced)
- 1/4 tsp Red Pepper Flakes, (or more to taste)
- 1 (20 oz) can Pineapple Chunks in Juice
- 3/4 cup Barbecue Sauce, ((something smoky and just a little sweet, not honey))
- 1/3 cup Brown Sugar
- 3 tsp Apple Cider Vinegar
- 3 Tbsp Corn Starch
- 4 Tbsp Cold Water
- 2 Green Onions, (sliced)
- 2 cups White Long Grain Rice, (well rinsed)
- 2 cups Water
Instruction
- Salt and pepper the chicken pieces, saving 1 tsp of the salt for later. Set aside.
- Rinse the rice and add to a 7"x2.5" pan (like the ekovana stackable stainless), and add the water to the pan. Set aside.
- Turn on the Sauté setting. When it is hot, add half of the oil, then add the bell pepper. Cook just until softened, then remove to a plate and set aside.
- Add the remaining oil, then add the chicken. Cook, turning every couple of minutes, just to get a little color on the outside.
- Add the onion, stir and sauté for a couple of minutes.
- Add the ginger, garlic, remaining 1 tsp salt, and red pepper flakes. Cook, stirring frequently, for a minute.
- Add the can of pineapple chunks, along with the juice. Don't stir.
- Pour over the BBQ sauce, but don't stir.
