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Categories:
butter rice chicken chicken cornstarch salt brown sugar vinegar pineapple juice pineapple onion flakes
Viewed: 45 - Published at: 5 years agoIngredients
- 1 12 tablespoons butter
- 1 12 cups rice
- 3 12 cups hot chicken stock
- 2 -3 cups cooked chicken (cubed or shredded)
- 4 tablespoons cornstarch
- 1 teaspoon salt
- 12 cup brown sugar
- 12 cup vinegar
- 2 cups pineapple juice or 2 cups orange juice
- 1 cup pineapple chunk
- 1 teaspoon dried onion flakes
Method
- For rice: Preheat oven to 350F Heat rice in saucepan with butter.
- Pour hot stock over heated rice and butter.
- Let come to boil.
- Pour into casserole dish and cover.
- Place in oven and cook for 30 minutes or until all liquid is absorbed.
- For chicken: Combine cornstarch, brown sugar, and salt in a large sauce pan.
- Add vinegar and juice.
- Bring to boil and cook until thickened, stirring occasionally.
- Add chicken, pineapple chunks, and onion.
- Heat through.
- Serve over hot rice.
