A reinvented version of the classic Hawaiian Haystacks dish featuring a creamy and flavorful chicken sauce with a hint of coconut and ginger.
Ingredients: 4 boneless, skinless chicken breasts, cooked and shredded. 2 cups chicken broth. 1 cup coconut milk. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons cornstarch. 2 tablespoons water. Salt and pepper to taste. Cooked rice, for serving. Toppings of choice e.g., chopped pineapple, sliced green onions, shredded coconut, chopped peanuts, crispy chow mein noodles.
Instructions: In a saucepan, combine chicken broth, coconut milk, soy sauce, garlic, and ginger. Bring to a simmer over medium heat. Add shredded chicken to the saucepan and simmer for 5-7 minutes, allowing the flavors to meld together. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the saucepan to thicken the sauce. Cook for an additional 2-3 minutes until thickened. Season with salt and pepper to taste. To serve, spoon the chicken sauce over cooked rice and top with desired toppings such as chopped pineapple, sliced green onions, shredded coconut, chopped peanuts, and crispy chow mein noodles. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
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