Hawaiian Chicken Skillet
Steamed Rice and Brown-Butter Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- ¼ cup vegetable oil, divided
- 1 (20-oz) can pineapple chunks in juice
- ½ cup packed brown sugar
- 3 Tbsp soy sauce
- ½ tsp ground ginger
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Place flour in a shallow bowl; dredge chicken in flour, shaking off excess.
- Cook chicken, in 2 batches, in 2 Tbsp hot oil per batch 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Add pineapple with juice, brown sugar, soy sauce, and ginger to skillet; cook 2 minutes, stirring occasionally. Return chicken to skillet, and cook 2 to 3 minutes or until sauce is slightly thickened.
- Serve chicken and sauce over rice.
Side Dish Ingredients
- 2 cups long-grain white rice
- 1 head broccoli, cut into florets
- 3 Tbsp butter, melted
Side Dish Instructions
- Preheat oven to 400°F. Cook rice according to package directions.
- Toss together broccoli and melted butter on a rimmed baking sheet.
- Bake 15 minutes or until broccoli is tender and butter is browned. Season with salt and pepper to taste.
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