Hawaiian Haystacks
Ingredients
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
1/2 onion (about 1/2 cup), finely chopped
3 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
2 cups milk
1 cup chicken broth
Toppings, as desired: tomatoes, shredded sharp cheddar cheese, peas, green onions, mandarin oranges, and chow mein noodles
Prepared rice, for serving
Directions
In a large skillet, melt the butter over medium heat, then add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet yet). Sauté the onion and raw chicken, if using, until the onions are soft and translucent and the chicken is cooked through (about 5 to 6 minutes). Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute to get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as tomatoes, shredded sharp cheddar cheese, peas, green onions, mandarin oranges, and chow mein noodles.
