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
3 cups raw brown rice
6 cups water
4 boneless chicken breasts, about 2½ - 3
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
2 tbsps lemon juice
2 cups chicken stock
1 cup cashew pieces
225 grams snow pea pods, stems and
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
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.
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.
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
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
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.
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.
Place 1 piece of chicken and rice on
each plate spoon sauce over them, garnish with coconut and serve.