Home-grown Chinese Take out

10 Oct

This meal was one of those “here’s what I have in my pantry” meals that ended up turning out quite nicely. Risotto makes for surprisingly great fried rice, and the combination of Asian, BBQ and citrus flavors in the chicken made my taste buds dance. I hope you guys like it too.



4 Chicken breasts

Splash of OJ

2 fat spoonfuls of crushed pineapple

Soy sauce

BBQ sauce

Dijon honey mustard

3 large garlic cloves (minced)

¼ red onion (chopped)

1 Italian red pepper (chopped)

1 small head of broccoli

1 cup of risotto rice

3 cups of chicken (or veggie) broth

Olive oil

Sliver of butter

Salt & pepper

Italian herb blend



  1. Season the chicken breasts with S&P, Italian blend and allspice. In a separate bowl, combine the pineapple, soy, BBQ and mustard with S&P. Then, let the breasts marinade in the sauce blend.
  2. In a small pot, sauté half of the onions and one garlic clove in butter and O.O. for three minutes, and then add the risotto and stir for two more minutes. Slowly add in the chicken/veggie broth one cup at a time. Season w/ spices. Leave the rice on medium heat and stir occasionally until the water has absorbed.
  3. Coat a pan with a little bit of O.O., and dump in the chicken and marinade. Cook at medium heat. Once the chicken is done, take out the breasts and keep warm on the side. Add in the OJ, and turn up the head to high. Dash in a bit of pepper and allow to reduce.
  4. Grab another pot, and sauté the remaining onion and garlic until tender. Season. Throw in the rest of the veggies, season, and continue to let it cook for about five minutes. Splash in soy sauce.
  5. Once rice is done, mix it in with the veggies. Season with S&P and other spices as needed.



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