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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

In a medium-sized mixing bowl, prepare the marinade by whisking together soy sauce, pineapple juice, honey, rice vinegar, minced garlic, and grated ginger.

Step 2

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.

Step 3

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.

Step 4

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.

Step 5

In the same skillet, add the sliced red bell pepper and sauté for 3-4 minutes until softened.

Step 6

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.

Step 7

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.

Step 8

Garnish the dish with sliced green onions and toasted sesame seeds.

Step 9

Serve the Oriental Waikiki Chicken hot over a bed of cooked white or jasmine rice.

Nutrition Facts

Serving size	(2081.0g)

Amount per serving	% Daily Value*
Calories	3283.6

Total Fat 101.3g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 16.9g
Cholesterol 654mg	0%
Sodium 2824.2mg	0%
Total Carbohydrate 388.6g	0%
Dietary Fiber 10.0g	0%
Total Sugars 59.6g
Protein 196.5g	0%

Vitamin D 0IU	0%
Calcium 326.9mg	0%
Iron 22.2mg	0%
Potassium 2683.4mg	0%

*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.

Source of Calories

Fat: 28.0%

Protein: 24.2%

Carbs: 47.8%