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Hawaiian Haystacks

30-MinutesChickenDinnerGarlicHeartyRiceSauceSautéedSavoryStove-TopVegetable
Time :30 minutes
Yield :5 servings
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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.
Hack it:
Skip cooking raw chicken; use shredded store-bought rotisserie chicken, sauté the onions and garlic in butter, build the gravy, and toss the cooked chicken right into the sauce to shave 10 minutes off prep.
Swap the butter for olive oil or plant-based butter and use unsweetened oat milk or coconut milk alongside chicken broth for a silky, dairy-free gravy base.
Add a dash of sriracha or crushed pineapple along with the mandarin oranges to amp up the sweet-and-spicy contrast against the rich sauce.
Swap the white rice base for cauliflower rice or warm quinoa to pack in extra veggies and fiber without losing the layering fun.
Leftovers:
Thin out leftover gravy and chicken with extra hot chicken broth, toss in leftover peas and green onions, and top with chow mein noodles for a quick soup.
Reheat the chicken and gravy mixture and pour it generously over a split-open baked potato or sweet potato, then pile high with cheese, scallions, and oranges.
Warm the chicken sauce and roll it inside fresh crêpes or flatbreads, then sprinkle with crispy chow mein noodles on top for an easy lunch.
Press cold cooked rice into a pie dish, pour the leftover chicken gravy over top, scatter the cheddar cheese and crunchies on top, and bake at 375°F (190°C) until bubbling.

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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