Chicken with White Rice

Ingredients

  • 6 Boneless Skinless Chicken Thighs Tyson
  • 1 tablespoon brown sugar, packed
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cherry tomatoes, halved
  • 1/2 cashews, chopped, toasted
  • 2 Minute® White Rice
  • 20 ounces Dole® Pineapple Chunks
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 1 green bell pepper, large diced
  • 1 tablespoon Kikkoman® rice wine vinegar
  • 2 tablespoons Kikkoman® soy sauce
  • 3 tablespoons Kikkoman® hoisin sauce

Directions:

  • Prepare 2 cups uncooked rice according to package directions, set aside.
  • Drain pineapple, reserve juice. Mix ¼ cup pineapple juice with cornstarch and set aside.
  • Heat oil in a large skillet over medium-high heat. Add chicken and brown for 5 minutes. Add green pepper and cook for an additional 3 minutes. Stir in remaining pineapple juice, vinegar, soy sauce, hoisin sauce, brown sugar, garlic salt, ginger, salt and cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F.
  • Add pineapple, tomatoes, and cornstarch mixture to skillet. Cook until sauce thickens.
  • Serve over prepared rice and top with cashews.
  • Barbecued teriyaki ribs

    Ingredients

    • Ribs:
    • 900g/2lb pork spare ribs
    • 4 garlic cloves, peeled and crushed
    • 2.5cm/1in fresh ginger, peeled and grated
    • 2tbsp tomato ketchup
    • 2tbsp rice wine or dry sherry
    • 4tbsp Kikkoman Teriyaki Marinade
    • 2tbsp sunflower oil
    • Squash:
    • 1 butternut squash, weighing about 675g/1½ lb
    • 1tbsp lemon juice
    • 2tsp clear honey or maple syrup
    • 2tbsp sunflower oil
    • 2tbsp Kikkoman Soy Sauce

    Directions:

  • The day before, mix together all rib marinade ingredients and spoon over the ribs, turning until well coated. Cover with cling film and refrigerate overnight.
  • To prepare the squash, peel, deseed and chop flesh into 2cm/¾ in chunks. Mix all other ingredients and pour over the squash in an ovenproof dish.
  • Preheat the oven to 190C/Gas mark 5. Drain the ribs, reserving any marinade, and roast for 20 minutes.
  • Roast the squash below the ribs for 10 minutes. Remove the ribs, move the squash to the higher shelf and cook for another 10 minutes or until tender.
  • Meanwhile, brush the ribs with remaining marinade and transfer to a barbecue or grill for about 10 minutes, turning occasionally. Serve with the squash and salad.
  • Tip: Use a sharp heavy knife or cleaver to split the squash in two. The seeds can be toasted and eaten as a snack.
  • Variations: Pumpkin or sweet potato can be used instead of squash. If you prefer, mash the cooked squash before serving.
  • Tacos with Monterey Jack Cheese

    Ingredients:

    • 2 teaspoons (10ml) dried oregano leaves, crushed
    • 1 teaspoon (5ml) chili powder
    • 1 teaspoon (5ml) ground cumin
    • ½ teaspoon (2.5ml) chipotle chile powder
    • 1 teaspoon (5ml) salt
    • ½ teaspoon (2.5ml) ground paprika
    • 1½ pounds (680g) skinless and boneless chicken thighs,
    • 6 tablespoons (90ml) safflower or canola oil, divided
    • 3 medium red tomatoes, each cut into eight wedges
    • 3 large fresh jalapeño chiles, cut in half, seeded, thinly sliced
    • 3 tablespoons (45ml) minced garlic
    • 12 (6-inch/15 cm) white corn tortillas
    • 2 cups (8 ounces/225g) shredded Monterey Jack cheese
    • 3 cups (180g) thinly sliced Napa cabbage
    • 2 cups (30g) lightly packed cilantro leaves
    • Salt and freshly ground black pepper

    Directions

  • Mix the oregano, chili powder, salt, cumin, chipotle chile powder, and paprika in a small bowl.
  • Coat the chicken pieces with the spice mix.
  • Heat 2 tablespoons (30ml) of the oil in a large, heavy-bottomed skillet heat over medium-high heat. Add the chicken and cook for 8 minutes on each side. Remove the pan from the heat and turn each piece of chicken once again. Cover the pan and let rest for 5 minutes.
  • Transfer the chicken to a cutting board, leaving juices in the pan.
  • Preheat the oven to 400° F (200° C).
  • While the oven is preheating, add the tomatoes, chiles and garlic to the chicken juices in the pan and cook over medium-high heat, just until the tomatoes soften, about 4 minutes.
  • Scrape the tomato mixture into a serving bowl. Season to taste with salt and pepper.
  • Coat 2 baking sheets each with 2 tablespoons (30ml) of the remaining oil.
  • Place six tortillas on each cookie sheet.
  • Top the tortillas with cheese, dividing it equally. Bake for 5 to 7 minutes, or until the cheese is bubbly. Slice the chicken into 1/2 inch (1.25 cm) strips.
  • Top the tortillas with chicken strips, followed by a scoop of the tomato mixture.
  • Sprinkle with cabbage and cilantro, and then serve.
  • Beefy Lasagna

    Ingredients:

  • 12 uncooked lasagna noodles
  • 1 (24-oz.) container 4% small-curd cottage cheese
  • 1 (16-oz.) container ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/2 cup refrigerated pesto
  • 1 teaspoon salt
  • 2 1/2 cups (10 oz.) shredded mozzarella cheese, divided
  • 1 pound lean ground beef
  • 1/2 cup finely chopped onion
  • 2 (24-oz.) Di napoli Tomato-and-basil pasta sauce
  • Directions:

  • Preheat oven to 375°. Prepare noodles according to package directions.
  • Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
  • Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce.
  • Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
  • Bake, covered, at 375° for 40 to 45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10 to 15 minutes before serving.