RCI-RC.004.0073.001
Chicken Rice Lauhala
Makes 6 servings
Prep40 min
Cook35 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- diagonally sliced celery1 cupcut ¼-inch thick
- 1 cup
- 1 tablespoon
- 2½ cups
- 1 unit
- 1 unit
- 3 tablespoons
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- 1½ tablespoons
- 1½ tablespoons
- 3 cups
- ½ cup
Method
1
Heat butter or margarine in a large skillet or wok over medium-high heat until melted.
2
Add chopped onion and diagonally sliced celery to the hot butter; stir-fry for 3-4 minutes until vegetables are tender-crisp.
4 minutes
3
Stir in the cooked chicken cubes and cook for 1-2 minutes to warm through.
4
In a small bowl, whisk together ground ginger, dry mustard, salt, lemon juice, and soy sauce until well combined.
5
Pour the cream of chicken soup into the skillet with the chicken mixture; stir to combine.
6
Add the pineapple tidbits and their reserved juice to the skillet, then add the ginger-mustard mixture; stir until evenly incorporated.
7
Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce is heated through and flavors meld.
3 minutes
8
Fold in the chopped fresh parsley just before serving.
9
Serve the chicken mixture over the hot cooked rice and garnish with toasted sliced almonds if desired.