Hawaiian Chicken

After spending a few years The South, we just moved back to the Midwest.

In the middle of winter. 

Brrr!!!

Have you ever been to the Midwest in the middle of winter?!?  The wind blows, the snow piles up, and the temperatures hover around zero degrees.

In our little corner of The South, winter lasted about a month, and IF the temps dropped into the teens, people would hardly leave their houses.  Here in the Midwest, people solider on, no matter what the temp is outside.  It will take me some time to re-acclimate myself.

In the meantime, I made this Hawaiian Chicken to remind me that there are warm times ahead.  The combination of the savory teriyaki and the mandarin oranges & fresh pineapple makes it a perfect winter's-day-comfort-food, while at the same time being light enough to be enjoyed in the middle of summer.

A big thanks goes to my friend, Rebecca, for sharing this recipe with me.

Hawaiian Chicken
(Source: Rebecca Greenwood)

2 1/2 lbs. Boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup vegetable oil
1/3 cup teriyaki sauce (We like SoyVay Veri Veri Teriyaki--or some other low-sodium teriyaki sauce)
1/4 cup soy sauce (We use low-sodium, otherwise it's too salty)
1 package onion soup mix
1 20 oz. can pineapple chunks or tidbits
1-2 11 oz. can(s) mandarin oranges
1 fresh pineapple, cut into bite sized pieces, divided

Heat oil in wok over medium high heat.
Add chicken and let simmer till mostly cooked, about 7 minutes.
Add sauces, soup mix, canned pineapple with juice, and 1/4 of fresh pineapple pieces.
Mix together well..
Cover wok loosely, turn down heat to medium and let simmer for 15-20 minutes or until chicken is glazed.
Serve over rice and top with remaining pineapple and mandarin oranges.