Pineapple Sriracha Chicken over Wild Rice with Spinach
If you haven’t had it before, you’ll soon swoon over the whole grain, wild rice. While pineapple chunks and Sriracha-glazed chicken pieces are spooned over the wild rice in this recipe, consider also serving the rice mixed in with brown rice to liven it up as a side. For spice mavens, increase the Sriracha to 4 tablespoons in the chicken.
- 3 teaspoons canola oil (divided)
- 2, (5-ounce) container baby spinach
- 2 teaspoons minced garlic
- 1/2 cup wild rice (rinsed)
- 1 1/2 cups water
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup pineapple juice
- 1, (20-ounce) cup canned pineapple chunks (in light syrup or own juice, divided)
- 2 tablespooons Sriracha hot sauce or another Asian hot sauce
- 2 Tbsp honey
- 2 green onions, thinly sliced with white parts and green parts separated
- 1 1/4 lb skinless, boneless, thinly sliced chicken breasts (cut into 1-inch strips)
- 1 tablespoon cornstarch
- 1/8 teaspoon ground black pepper
- 2 teaspoons canola oil
- 1, (5-ounce) can sliced water chestnuts (drained)
Cooking Tip: Wild rice can be finicky to cook, which is why the cook time ranges from 45 to 60 minutes, unlike the exactness of other rices. If after 60 minutes there is still too much liquid, increase the heat to high and boil uncovered until remaining water has evaporated.
Keep it Healthy: Any vegetables or greens can be stirred into a rice pilaf—it’s a great way not only use any leftover odds and ends in the fridge while also making various versions of pilaf.
Tip: Coating meat in a light dusting of cornstarch serves two purposes—helping provide a more golden “crust” while sautéing and also aiding to thicken any added liquid into a sauce.
Tip: Click on step to mark as complete.
- 1 In a medium heavy-duty pot, warm 1 teaspoon oil over medium-high heat. Add half of 1 container of spinach into the pot, stirring until wilted, 1 to 2 minutes. Repeat with remaining spinach until all of it is wilted.
- 2 Add remaining 2 teaspoons oil. Stir in garlic, cooking until fragrant, about 30 seconds to 1 minute. Add wild rice, stirring constantly until rice is coated in oil, about 1 to 2 minutes.
- 3 Pour in water and add salt and pepper. Increase the heat to high and bring mixture to a boil. Cover and reduce heat so rice is at a high simmer, around medium-low heat. Cook until all the water is evaporated and some of the rice has “popped” open, about 45 to 60 minutes.
- 4 Fluff the rice to serve.
- 1 In a small bowl, combine ½ cup pineapple juice, Sriracha, and honey. Stir to combine and reserve. Thinly slice the scallions, separating the white parts from the green parts. Reserve.
- 2 Slice the chicken breasts into 1-inch strips and place into a large Ziploc bag or a large bowl. Add cornstarch and pepper, stirring or shaking to distribute onto the chicken.
- 3 Warm oil in a large nonstick pan over medium-high heat. Add chicken and sauté until chicken is golden on the outside and fully cooked on the inside, about 7 to 10 minutes depending on thickness.
- 4 Stir in 1 cup pineapple chunks, scallion whites, and water chestnuts. Cook for 1 minute, stirring constantly.
- 5 Pour in Sriracha mixture and increase heat to high. Let mixture boil and thicken, about 2 to 3 minutes. Remove from heat and stir again. Serve chicken over the wild rice. Garnish with the scallion greens.
|Total Fat||10.1 g|
|Saturated Fat||1.3 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||4.8 g|
|Total Carbohydrate||55.2 g|
|Dietary Fiber||6.3 g|
1 1/2 fruit, 4 lean meat, 1/2 other carbohydrate, 1 starch, 2 vegetable
Please sign in to add recipes to your Recipe Box.Log In
Success! Pineapple Sriracha Chicken over Wild Rice with Spinach has been added to your Recipe Box.Go to Recipe Box