Ginger Chicken Tacos with Pineapple-Scallion Rice (budget)<\/p>\n
<\/p>\n
1\u00bd lb ground chicken<\/p>\n
1 small onion, chopped<\/p>\n
2 T. olive or vegetable oil<\/p>\n
\u00bc cup less sodium soy sauce<\/p>\n
2 T. brown sugar<\/p>\n
2 T. natural rice vinegar<\/p>\n
\u00bc to \u00bd tsp ground ginger<\/p>\n
\u00bc to \u00bd tsp crushed red pepper<\/p>\n
3 cloves garlic, minced<\/p>\n
12 soft taco size flour tortillas<\/p>\n
1 (10-oz) pkg shredded carrots<\/p>\n
3 green onions, sliced<\/p>\n
<\/p>\n
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<\/p>\n
<\/p>\n
1 cup long grain white rice<\/p>\n
1 (20-oz) can pineapple chunks in juice, well<\/p>\n
drained<\/p>\n
2 T. brown sugar<\/p>\n
2 T. olive or vegetable oil<\/p>\n
2 green onions, sliced<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ginger Chicken Tacos with Pineapple-Scallion Rice (budget) 1\u00bd lb ground chicken 1 small onion, chopped 2 T. olive or vegetable oil \u00bc cup less sodium soy sauce 2 T. brown sugar 2 T. natural rice vinegar \u00bc to \u00bd tsp ground ginger \u00bc to \u00bd 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…<\/p>\n