Saucy Chickenaloha A1 Recipe

How to Make Saucy Chickenaloha A1

1. Cook orzo according to package directions (approximately 9 minutes). Drain, cover, and keep warm.
2. In a shallow bowl, beat the egg. In a separate shallow bowl, place the flour.
3. Cut chicken thighs into 1-inch pieces. Dip each piece in the egg, then dredge in the flour, ensuring it's fully coated.
4. Heat vegetable oil in a 10-inch skillet over medium-high heat.
5. Add the floured chicken to the hot skillet. Cook for about 10 minutes, turning once with a spatula, until golden brown on both sides.
6. Transfer the cooked chicken to a cookie sheet and place it in a warm oven (around 200°F/93°C) while you prepare the sauce.
7. Pour out and wipe the excess oil from the skillet.
8. Add brown sugar, granulated sugar, chicken bouillon, and cornstarch to the skillet. Stir well to combine.
9. Gradually whisk in the pineapple juice, stirring constantly to prevent lumps.
10. Add the vinegar and A1 sauce. Stir to blend thoroughly.
11. Cook and stir over medium-high heat, bringing the mixture to a boil.
12. Continue cooking and stirring for 1 to 2 minutes, or until the sauce thickens and becomes clear.
13. Stir in half of the pineapple chunks.
14. Reserve the remaining pineapple chunks for garnish.
15. Bring the sauce back to a boil for a final 30 seconds.
16. To serve, divide the orzo among 4 serving plates.
17. Top with the cooked chicken, then spoon the pineapple and sauce generously over the chicken and orzo.
18. Sprinkle each serving with chopped spring onion.
19. Serve immediately and enjoy!