Now that our boat has been put snuggly away for the winter months (insert sad face),

I am back in our land galley working on some easy recipes to squirrel away.
With the use of my little pressure cooker and my stir-fry pan,
I came up with this next Asian-inspired dish.
An easy supper ready in the time it takes you to cook rice.
1 chicken breast, cut into 1″ pieces
2 cloves garlic, minced
4 green onions, whites chopped and green parts slivered
cooking oil (I used grapeseed with a dash of sesame oil)
1/2 cup chicken broth
1 cup crushed pineapple in juice, not drained
4 tbsp soya sauce (I use Bragg seasoning – much lower in sodium)
3 tbsp Hoisin sauce
2 tbsp teriyaki sauce
1/4 cup ginger marmalade
2 tbsp corn starch whisked into a bit of water
dash of chili flakes
sesame seeds or Gomashio
Cooked basmati rice (takes about 5-7 minutes in the pressure cooker)
Heat oil in stir-fry pan and gently sauté onion whites and garlic for a couple of minutes.
Add chicken pieces and continue to sauté stirring to combine well with onion and garlic.
Add chicken broth to complete cooking the chicken.
Combine pineapple, soya, hoisin, teriyaki and marmalade in a bowl.
Stir in cornstarch.
Add mixture to the chicken and simmer until thickens.
Add a little more corn starch mixed with water if your mixture doesn’t thicken enough.
Stir in a dash of chilis.
Serve over steamy rice
and garnish with onion greens and Gomashio

Now wasn’t that easy?






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