Ingredients:
•1 Tablespoon vegetable oil
•2 cloves garlic, minced
•1 Tablespoon minced fresh ginger
•1/2 cup Kikkoman Less Sodium Soy Sauce
•one (20 oz.) can Dole Pineapple Chunks in Pineapple Juice
•1 Tablespoon brown sugar
•2 Tablespoons dried onion flakes
•1/2 teaspoon Kikkoman Sriracha Sauce
•1/2 teaspoon Worcestershire sauce
•1 Tablespoon cornstarch
•1 Tablespoon water
•1 3/4 pounds skinless, boneless chicken breasts
•1 Tablespoon sesame seeds (optional) (We omitted this ingredient)
•2 Tablespoons sliced green onions (optional)
I also added a few extra veggies like sweet bell peppers. (My older kids devoured this meal!)
Instructions:
1Pre heat the oven to 350 degrees.
2In a small bowl, combine the cornstarch and water. Stir until the cornstarch is completely dissolved. Set aside.
3In a medium saucepan, heat the oil over medium high heat. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
4Add the soy sauce, pineapple chunks with their juice, brown sugar, onion flakes, sriracha sauce and Worcestershire sauce. Bring mixture to a boil Reduce heat to low and add the cornstarch and water mixture. Stir. Cook for 2 minutes until the sauce thickens.
5Arrange the chicken breasts in a 7 x 11 baking dish. Pour the sauce over and place in a 350-degree oven. Bake for 30 minutes or until chicken reaches an internal temperature of 165 degrees.
6Serve over Minute Rice and garnish with sesame seeds and green onions.
Banana Po’e
(This was delicious!)
INGREDIENTS:
* butter or coconut oil, for greasing pan
* about 7-8 ripe bananas, peeled and cut into chunks
* 1/2 cup brown sugar (could also use palm sugar), plus extra for sprinkling
* 1 cup cornstarch, sifted