Allergy-free Polynesian Chicken Recipe

This Polynesian Chicken recipe is a subtle sweet and sour dish without sugar.  It is gluten free, dairy free, wheat free, egg free and seafood free.

 

Ingredients

 

3 cups raw brown rice

6 cups water

4 boneless chicken breasts, about 2½ - 3 pounds

Basil Vinaigrette or other oil and vinegar dressing, use as sauce for chicken

1 can (16 oz) crushed unsweetened pineapple with juices

4 tbsps arrowroot

4 tbsps wheat-free tamari sauce (optional)

2 tbsps lemon juice

2 cups chicken stock

1 cup cashew pieces

225 grams snow pea pods, stems and strings removed

8 scallions, cut into ¾ inch pieces

4 bell peppers, dice into ¾ inch pieces

3-4 tbsps oil

4 tbsps shredded unsweetened coconut, for garnishing

 

Method

  1. Cook the brown rice by putting both rice an water in a saucepan, with a tight-fitting lid, and bring to boil.  Reduce heat and simmer until rice is cooked (around 40 minutes).  The easier way is to use a rice cooker where you can just place both rice and water into the rice cooker, press the switch and just leave it until the rice is cooked.

  2. Remove skin and fat from the chicken then cut into halves.  Brush the Basil Vinaigrette or dressing on both sides of each chicken piece before placing them in a single layer in a glass baking dish.  Preheat oven to 400°F, place chicken in the oven uncovered and bake for 15 minutes.

  3. Drain the pineapple and save the juice.  Stir in the arrowroot into the pineapple juice until smooth.  Add tamari sauce, lemon juice and chicken stock, mix well and set aside.

  4. Heat up a frying pan, place cashew pieces into the frying pan and toast for about 5 to 7 minutes or still they just start to darken.  Remove and put into a small bowl.

  5. Add the oil in the frying pan and when oil is hot, add snow pea pods, scallions and bell peppers then sauté over medium heat for 5 minutes, stirring constantly.

  6. Stir the liquid ingredients well then pour into the frying pan.  Add the pineapples and stir for another 5 minutes or until sauce is thick and clear.

  7. Place 1 piece of chicken and rice on each plate spoon sauce over them, garnish with coconut and serve.  Serves 8.

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