Island Chicken and Rice

READY IN: 45mins
Top Review by Annie H

I followed the recipe pretty closely. Changes made were a couple ounces extra chicken and an extra 1/4 cup of chopped onion (using things up) and just a little extra soy sauce. This is a very filling recipe and my son gobbled it up. However, husband, daughter and I were just ok with it. It was enjoyable to have a *different* combination of flavors, and it was neat to have a sweet-tasting sauce, but the pepper didn't go well with the peach flavor and the tomato simply didn't do much for the dish. I will likely make this in the future with the following changes: red or yellow pepper (which would detract from the nice colors, but wouldn't taste bitter in contrast to the peaches) I would use less cornstarch in the sauce as the sauce coagulated a bit much for my taste; and I would sautee the pepper with the onion to reduce simmer time at the end; the longer simmer time shredded the chicken and almost dissolved the tomato. This recipe is very cost-friendly and something I'll keep in mind as the kids' appetites increase.

Ingredients Nutrition

Directions

  1. Sprinkle chicken with salt, pepper and cornstarch.
  2. In large skillet, cook chicken and onion in oil until chicken is lightly browned.
  3. Combine reserved juice, soy sauce, vinegar and cornstarch.
  4. Add to chicken mixture.
  5. Cook, stirring until clear and thickened.
  6. Add peaches, bell peppers and tomatoes.
  7. Simmer for 5 minutes or until bell peppers are tender-crisp.
  8. Serve over hot rice.
  9. Sprinkle with almonds.

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