Cooking On A Budget: Polynesian Chicken and Rice

Saturday, September 29, 2012

Polynesian Chicken and Rice


This is a fairly economical meal. If you can purchase a fresh pineapple on sale do so. You can use part of it to make this dish and the rest to make a caramelized pineapple dessert.

Getting the boneless chicken on sale is another way to make this dish a cooking on a budget meal.

I have most of the ingredients already so this dinner is very inexpensive on my weekly budget for evening meals. The dinner will get served over rice.
This recipe should feed 4-5 people.

  • 1 1/2 lbs. boneless chicken - cut into bite size pieces
  • 1-2 handfuls of sno peas - cut on the bias
  • 1 large red bell pepper - cut into bite size pieces
  • 1/2 cup red onion - small dice
  • 1 1/2 cups fresh or canned pineapple - medium dice
  • 1/4 cup cashews or peanut halves
  • 1 large clove garlic grated
  • 2-3 dried chillies
  • olive oil or canola oil
For the sauce:
  • 2/3 cup pineapple juice
  • 1/2 cup light brown sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 tbsp. tomato paste
  • 2 tbsp. cornstarch
  • 1 tbsp. mirin
  • 1 - 2 pinches dried ginger or 1/8 tsp. fresh grated or to taste.
  1. In a bowl combine the pineapple juice with the cornstarch and whisk well to make the slurry for thickening and set aside.
  2. In a separate bowl combine the brown sugar, rice wine vinegar, soy sauce, tomato paste and mirin and ginger. Mix well.
Putting it all together:
  1. In a wok add some olive or canola oil and over medium high heat, quickly stir fry the chicken. Do this in batches if necessary. Remove the chicken to an awaiting dish.
  2. With the heat at medium, add some additional olive oil if necessary and begin to sweat down the red onion - keep stirring. When the onion is soft, add in the red bell peppers and sno peas and dried chillies. Stir fry for about 2-3 minutes.
  3. Add in the grated garlic and give a good stir cooking for about 30 seconds.
  4. Finally, add the chicken back in and all of the sauce ingredients and combine well.
  5. Cook all for about 5 minutes to allow the chicken to cook thoroughly and for the flavors to meld together.
  6. Add in the cashews or peanuts at the very end and stir.
  7. Serve over white rice.
Make your rice according to box directions - use chicken broth if you have some as the rice will be much more flavorful. Season the rice with salt and pepper to taste and a sprinkling of onion powder and granulated garlic will help to boost the flavor.

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