Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Zita Wilensky, North Miami, Florida
Recipe by Southern Living March 2007

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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions; keep warm.

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  • Place a large skillet over medium-high heat until hot; add 2 Tbsp. sesame seeds, and cook, stirring constantly, 3 to 4 minutes or until seeds are toasted. Remove seeds from skillet.

  • Cut chicken into 1-inch pieces. Combine chicken and cornstarch, tossing to coat.

  • Heat 1 Tbsp. olive oil in skillet over medium-high heat. Cook chicken pieces about 5 minutes on each side or until done. Reduce heat to medium, and stir in 1/2 cup pineapple juice and next 3 ingredients. Bring to a boil, and cook, stirring occasionally, 1 minute or until thickened. Remove skillet from heat.

  • Remove chicken mixture to serving platter. Sprinkle with toasted sesame seeds and chopped green onions. Serve with warm rice.

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