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There are amazing recipes from the  Heart Healthy Kitchen tested recipes on the American Heart Association website!

This is a surprisingly easy and really yummy recipe to enjoy with your Valentine – and almost all of the ingredients are probably in your pantry!

Want to see just how easy? Click here to follow the video recipe instructions from the American Heart Association!

INGREDIENTS

For the Sriracha Chicken:
  • 1/2 cup pineapple juice
  • 1 cup canned pineapple chunks (in own juice, divided)
  • 2 tablespoons Sriracha hot sauce or another Asian hot sauce
  • 2 tablespoon honey
  • 2 green onions, thinly sliced with white parts and green parts separated
  • 1 1/4 pound skinless, boneless, thinly sliced chicken breasts (cut into 1-inch strips)
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons canola oil
  • 1 can sliced water chestnuts (drained)

For the rice:

  • 3 teaspoons canola oil (divided)
  • 2 5-ounce containers fresh baby spinach
  • 2 teaspoons minced garlic
  • 1/2 cup wild rice (rinsed) – not the pre-seasoned packaged wild rice
  • 1 1/2 cups water
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

DIRECTIONS

For the Rice:
In a medium heavy-duty pot, warm 1 teaspoon oil over medium-high heat. Add half of 1 container of spinach into the pot, stirring until wilted, 1 to 2 minutes. Repeat with remaining spinach until all of it is wilted. Add remaining 2 teaspoons oil. Stir in garlic, cooking until fragrant, about 30 seconds to 1 minute. Add wild rice, stirring constantly until rice is coated in oil, about 1 to 2 minutes.

Pour in water and add salt and pepper. Increase the heat to high and bring mixture to a boil. Cover and reduce heat so rice is at a high simmer, around medium-low heat.

Cook until all the water is evaporated and some of the rice has “popped” open, about 45 to 60 minutes. Fluff the rice to serve.

For the Chicken:
In a small bowl, combine ½ cup pineapple juice, Sriracha, and honey. Stir to combine and reserve.

Thinly slice the scallions, separating the white parts from the green parts. Reserve.

Slice the chicken breasts into 1-inch strips and place into a large Ziploc bag or a large bowl. Add cornstarch and pepper, stirring or shaking to distribute onto the chicken.

Warm oil in a large nonstick pan over medium-high heat. Add chicken and sauté until chicken is golden on the outside and fully cooked on the inside, about 7 to 10 minutes depending on thickness.

Stir in 1 cup pineapple chunks, scallion whites, and water chestnuts.

Cook for 1 minute, stirring constantly. Pour in Sriracha mixture and increase heat to high. Let mixture boil and thicken, about 2 to 3 minutes. Remove from heat and stir again.

Serve chicken over the wild rice. Garnish with the scallion greens.