Recipe by Ronna F
A.1. Original Sauce Recipe Contest Entry. Restaurant-quality Hawaiian-style chicken and sauce with a very surprising ingredient: orzo pasta instead of rice! This tasty dish will wow your family and guests!
- 8 ounces orzo pasta
- 1 large egg
- 3⁄4 cup all-purpose flour
- 4 boneless skinless chicken thighs
- 1 cup vegetable oil
- 1⁄2 cup brown sugar
- 1⁄2 cup granulated sugar
- 1 teaspoon instant chicken bouillon
- 1⁄4 cup cornstarch
- 1 (20 ounce) can pineapple chunks in juice
- 1⁄2 cup white vinegar
- 2 tablespoons A.1. Original Sauce
- 1 spring onion, sliced
Directions See How It's Made
- Cook orzo for 9 minutes according to package directions. Drain, cover and keep warm.
- Beat egg in a shallow bowl. Place flour in another shallow bowl.
- Cut chicken thighs into 1-inch pieces.
- Heat oil over medium-high heat in a 10-inch skillet.
- Dip chicken pieces in egg, then coat with flour.
- Place coated chicken in hot oil. Cook for about 10 minutes, turning once with a spatula, until golden brown on both sides. Remove from skillet to a cookie sheet, then place in a warm oven while preparing sauce.
- Pour out and wipe the oil from the skillet. Place brown sugar, granulated sugar, bouillon and cornstarch into the same skillet. Stir to combine. Drain pineapple juice into the sugar mixture, stirring constantly. Add vinegar and A1 Sauce. Stir to blend.
- Cook and stir over medium-high heat until mixture comes to a boil. Continue cooking and stirring for 1 to 2 minutes until the sauce thickens well and turns clear. Stir in half of the pineapple chunks. Reserve the remaining pineapple chunks for another use. Bring sauce back to a boil.
- To serve, place orzo onto 4 serving plates. Top with chicken, then spoon the pineapple and a generous amount of the sauce over all. Sprinkle each serving with spring onion.
- Serve immediately and enjoy!