Maui Wowee Chicken Oamc
Transport your taste buds to a tropical paradise with this flavor-packed Maui Wowee Chicken OAMC (Once-a-Month Cooking) recipe! Juicy chicken breasts are marinated to perfection in a sweet and savory blend of pineapple juice, soy sauce, brown sugar, fresh ginger, and garlic, then simmered with vibrant bell peppers and onions. The dish is finished with a luscious, thickened marinade-turned-sauce that's irresistible over steamed rice or noodles. Perfect for meal prepping, this dish can be marinated ahead of time for ultimate convenience and bursting flavor. Garnish with toasted sesame seeds and fresh scallions for a colorful, crowd-pleasing meal that combines tropical flair with comforting simplicity. Whether you're prepping for a busy weeknight or hosting a dinner with island vibes, this recipe delivers bold flavors and easy execution!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup pineapple chunks (canned with juice)
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 medium green bell pepper (sliced)
- 1 medium red bell pepper (sliced)
- 1 small onion (sliced)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks scallions (sliced, optional for garnish)
Instructions
Begin by preparing the marinade. In a medium mixing bowl, combine pineapple chunks with juice, soy sauce, brown sugar, grated ginger, and minced garlic. Stir well to dissolve the sugar.
Place the chicken breasts in a large resealable bag or airtight container. Pour the marinade over the chicken, ensuring it is fully coated. Seal and refrigerate for at least 2 hours or up to overnight for maximum flavor.
When ready to cook, remove the chicken from the marinade and set the marinade aside for later use.
In a small bowl, mix the cornstarch and water together to create a slurry. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the sliced green bell pepper, red bell pepper, and onion. Sauté for 3-4 minutes until softened but still crisp.
Reduce the heat to medium and pour the reserved marinade into the skillet. Bring it to a simmer and stir in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Return the cooked chicken to the skillet, spooning the sauce over the top. Allow it to heat through for 2-3 minutes.
Serve the Maui Wowee Chicken hot over steamed rice or noodles. Garnish with sesame seeds and sliced scallions, if desired.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 58.7 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
