The Scoop
Aloha to the chicken gravy, crunchynoodles, and mandarin oranges that officially prove how chaos-pantry energy can produce absolute culinary art!
Now you can look at sweet fruit and a savory cream sauce and think "yes, these belong together in a single bowl”.
Let’s throw out the food rules, embrace the toppings bar, and build a personalized haystack.
Ingredients
- 3 tablespoons butter
- 2 chicken breasts, boneless and skinless, cut into bite-size chunks
- 1/2 onion, 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
- rice, to taste, cooked and war, for serving
Optional toppings:
- tomatoes, to taste, diced
- sharp cheddar cheese, to taste, shredded
- peas, to taste, cooked and warm
- green onions, to taste, sliced
- mandarin oranges, to taste
- chow mein noodles, to taste
Directions
- In a large skillet, melt the butter over medium heat.
- Add the onions and the chicken pieces.
- Sauté until the onions are soft and translucent and the chicken pieces are cooked through to 165 degrees F, about 5 to 6 minutes.
- Add the garlic and cook for about 1 minute, stirring until fragrant.
- Sprinkle the flour, stirring to combine, and cook over medium heat for 1 minute.
- Slowly whisk in the milk and the 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 the pepper and continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
- Serve over the rice with your toppings of choice.
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