Ginger Chicken Tacos with Pineapple-Scallion Rice (budget)

 

1½ lb ground chicken

1 small onion, chopped

2 T. olive or vegetable oil

¼ cup less sodium soy sauce

2 T. brown sugar

2 T. natural rice vinegar

¼ to ½ tsp ground ginger

¼ to ½ tsp crushed red pepper

3 cloves garlic, minced

12 soft taco size flour tortillas

1 (10-oz) pkg shredded carrots

3 green onions, sliced

 

Cook chicken and onion in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until chicken is done and onion is tender. Meanwhile, stir together soy sauce, brown sugar, vinegar, ginger, red pepper, and garlic. Add to skillet with chicken mixture; cook 3 minutes or until thickened

 

1 cup long grain white rice

1 (20-oz) can pineapple chunks in juice, well

drained

2 T. brown sugar

2 T. olive or vegetable oil

2 green onions, sliced

 

Cook rice according to package directions. Meanwhile, cook pineapple and brown sugar in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until pineapple is browned. Stir together rice, pineapple mixture, and green onions.