This looks outstanding! There is a Thai dish I always get when I go to a Thai restaurant and this is it-only with less ginger.
Awesome!
Polly Motzko
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Garlic Ginger Chicken Pineapple Rice
Ingredients
- 2 ½ cups of long-grain rice
- 4cups of water
- ¼ cup of canola oil
- 3 tablespoons finely grated peeled fresh ginger or jarred ginger
- 3 tablespoons of fresh chopped garlic
- 5 scallions (white and pale green parts separated from greens), finely chopped
- 1 1/2 teaspoons kosher salt
- ¾ diced (1/4 inch) cored peeled fresh pineapple
- ¼ cup of low sodium soy sauce
- 1 teaspoon Asian sesame oil
- One tablespoon of chopped cilantro
Directions
- Rinse rice in several changes of water and then drain in colander.
- In a 4 quart heavy saucepan, bring 4 cups of water with the rice and bring to a boil.
- Reduce heat to low until water is absorbed (about 13 minutes).
- Remove from heat and let stand, tightly covered for 5 minutes and then fluff with a fork.
- Warm a frying pan (12- inch)or wok and add canola oil.
- Add chicken breast or thighs. There are chicken products that are pre-cooked that can be used.
- Keep the chicken moving and then add garlic and ginger and stir.
- Add scallions, pineapple, soy sauce, sesame oil, rice and salt and pepper to taste. Remember there is salt in the soy even though its low sodium.
- Top off with cilantro. Remember to keep ingredients moving in the pan or wok as rice will stick and begin to burn.
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