Hawaiian Hula Chicken – Juicy chicken with peppers smothered in a sweet hawaiian sauce, served over rice and topped with crunchy noodles!
Occasionally I get caught up in what is fair and un-fair. I know it’s slightly ridiculous and every time I catch myself doing it I can hear my mother saying “life isn’t fair!”. Oh yes, my mother said this to me every. single. time. she heard me say “that’s not fair!”. I guess it worked though because eventually I stopped saying those things aloud. But like I said, occasionally I still think them quietly to myself. Even when I know it’s not really true.
At the moment I’m thinking, oh how lucky all of those people are who’ve been to Hawaii six or seven or thirty one times. I know it’s not really luck. And it’s not really about “fair” and “un-fair”. It’s just circumstance. But when I’m stuck in a snowy town which the nearest palm tree at least five hours away from me (and that place is still land-locked) and I’m really craving a tropical experience and see or hear of someone soaking up the glorious sun rays somewhere far away… I get a little jealous. And I think, man that is so un-fair.
Those are the times I try to console myself with a dish like this. At this particular moment in time I can’t kick back in a hammock with a pina colada and lose myself in the bliss of the Hawaiian Islands, but I can do something else. I can make a sweet and tangy Hawaiian-inspired dish, close my eyes, and let the flavors just take me away. When you really need your Hawaii-fix pronto, this particular dish becomes your new favorite because it’s ready to eat in less than thirty minutes, twenty five tops. So if you’re like me, stuck in a cold and snowy town and really need to take a mental vacation right about now, make this Hawaiian Hula Chicken and let it take you away.
- 3-4 boneless skinless chicken breasts cut into 1 inch pieces + salt and Pepper to taste
- 1 large red bell pepper, chopped
- white rice, cooked (about 4 cups cooked rice)
- 12 ounces pineapple juice
- ¼ teaspoon ginger
- optional: crunchy Asian noodles, sliced green onions, sesame seeds
- 2 teaspoons hot chili sauce (like sriracha)
- 4 teaspoons garlic, minced
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup ketchup
- 4 tablespoons rice vinegar
- ½ cup cold water + 2 tablespoons corn starch
- In a small sauce pan combine all sauce ingredients except for cold water + corn starch. Whisk together and bring to a boil over medium-high heat. In a small bowl whisk together water and corn starch until dissolved. Add corn starch mixture to boiling sauce. Stir until thickened, then remove from heat.
- Season chicken pieces with salt and pepper. Spray a large pan or nonstick skillet with cooking spray and cook chicken 8-10 minutes until browned and cooked through. Add chopped red peppers and cook 1-2 minutes longer. Add sauce to pan and stir chicken and peppers to coat well. Serve over rice and top with crunchy noodles, green onions, and sesame seeds if desired. Enjoy!