Sweet and Tangy Chicken Tahitian
This easy, baked Sweet and Tangy Tahitian Chicken,goes together in a flash for an easy 45 minute oven to table meal!
Servings: 4
Calories: 310kcal
Ingredients
- 1 Tablespoon vegetable oil
- 2 cloves garlic minced
- 1 Tablespoon minced fresh ginger
- ½ cup Kikkoman Less Sodium Soy Sauce
- one 20 oz. can Dole Pineapple Chunks in Pineapple Juice
- 1 Tablespoon brown sugar
- 2 Tablespoons dried onion flakes
- ½ teaspoon Kikkoman Sriracha Sauce
- ½ teaspoon worcestershire sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1 ¾ pounds skinless boneless chicken breasts
- 1 Tablespoon sesame seeds optional
- 2 Tablespoons sliced green onions optional
Instructions
- Pre heat the oven to 350 degrees.
- In a small bowl, combine the cornstarch and water. Stir until the cornstarch is completely dissolved. Set aside.
- In a medium saucepan, heat the oil over medium high heat. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
- Add the soy sauce, pineapple chunks with their juice, brown sugar, onion flakes, sriracha sauce and worcestershire sauce. Bring mixture to a boil Reduce heat to low and add the cornstarch and water mixture. Stir. Cook for 2 minutes until the sauce thickens.
- Arrange the chicken breasts in a 7 x 11 baking dish. Pour the sauce over and place in a 350 degree oven. Bake for 30 minutes or until chicken reaches an internal temperature of 165 degrees.
- Serve over Minute Rice and garnish with sesame seeds and green onions.
Nutrition
Calories: 310kcal | Carbohydrates: 8g | Protein: 38g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 188mg | Sodium: 186mg | Potassium: 536mg | Fiber: 0g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 2.9mg | Calcium: 47mg | Iron: 1.9mg