Chicken ala Pineapple
Prep Time: 10 Total Time: 20 min Serves 4
Note: You can use tofu instead of chicken for a vegan alternative. Just use extra firm, press it, and slice into 1/2" slices.
Ingredients
Directions
1. Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat.
2. In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm.
3. In a small bowl, combine cornstarch and “From the Core” topping until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a simmer. Cook and stir until thickened, and chicken; heat through. Serve with rice.
Prep Time: 10 Total Time: 20 min Serves 4
Note: You can use tofu instead of chicken for a vegan alternative. Just use extra firm, press it, and slice into 1/2" slices.
Ingredients
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon all-purpose flour
- 1 tablespoon canola oil or veggie broth for WFPB
- 1 pint of “From the Core” topping
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
- 1/8 teaspoon black pepper
- Hot cooked rice
Directions
1. Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat.
2. In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm.
3. In a small bowl, combine cornstarch and “From the Core” topping until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a simmer. Cook and stir until thickened, and chicken; heat through. Serve with rice.