Oriental Waikiki Chicken Inspired by Nancy and Dale
Embark on a culinary journey with this Oriental Waikiki Chicken inspired by Nancy and Dale, a vibrant fusion of tangy, sweet, and savory flavors that will transport your taste buds straight to the tropics! Tender, juicy chicken thighs are marinated in a delectable blend of soy sauce, pineapple juice, honey, and aromatic spices like garlic and ginger, ensuring every bite is perfectly infused with flavor. Sautéed red bell peppers add a pop of color and crunch, while a silky cornstarch-thickened glaze ties the dish together. Garnished with toasted sesame seeds and fresh green onions, this dish is served over fluffy jasmine rice for a complete, mouthwatering meal. Perfect for busy weeknights or impressing guests alike, this quick-to-make recipe offers a taste of paradise in just 40 minutes. Ideal keywords: Oriental chicken, Waikiki-inspired recipe, pineapple chicken, sweet and savory glaze.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 0.25 cup soy sauce
- 0.5 cup pineapple juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 medium red bell pepper (sliced)
- 3 stalks green onions (sliced)
- 1 tablespoon sesame seeds (toasted)
- 2 tablespoons vegetable oil
- 4 cups cooked white or jasmine rice (for serving)
Instructions
In a medium-sized mixing bowl, prepare the marinade by whisking together soy sauce, pineapple juice, honey, rice vinegar, minced garlic, and grated ginger.
Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat a large skillet over medium-high heat and add the vegetable oil. Remove the chicken from the marinade (reserve the marinade) and cook the chicken in the skillet for 5-6 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red bell pepper and sauté for 3-4 minutes until softened.
Pour the reserved marinade into the skillet and bring it to a simmer. Slowly whisk in the cornstarch slurry and cook for 2-3 minutes, allowing the sauce to thicken.
Return the cooked chicken to the skillet, turning to coat it in the sauce. Let it simmer for an additional 2-3 minutes to soak up the flavors.
Garnish the dish with sliced green onions and toasted sesame seeds.
Serve the Oriental Waikiki Chicken hot over a bed of cooked white or jasmine rice.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 14.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 661 mg | 14% | |
*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.
