I went through a phase in my life as a teenager that I hated Hawaiian Haystacks. I thought it was a strange and gross meal that was basically flavorless chicken gravy on some rice. So I boycotted the dish for years. Eventually, I stumbled across a recipe for the chicken sauce made from scratch. Of course I tried it and I was hooked on Haystacks again. I’ve altered the recipe slightly to fit my tastes and to serve a crowd. The instructions list this recipe as making about 9 cups. It made enough for 8-10 pretty generous servings of sauce. If you want to make a smaller amount for a smaller family, just use half of the ingredients listed.
I think this dish is a quick and easy weeknight meal. It comes together in about 30 minutes and most of the ingredients are ones you probably have on hand! Enjoy!
- 3½-4 cups raw, boneless, skinless, chicken breasts cut into bite size pieces
- 6 Tbsp. butter
- ¾ cup onion (one small-medium size), diced
- 5 cloves garlic, minced
- ⅔ cup flour
- 3 cups milk
- 2 cups chicken broth
- 1½ tsp. salt
- ¾ tsp. pepper
- Toppings: rice, olives, tomatoes, pineapple, coconut, chow mein noodles, and green onions
- In a large skillet, melt the butter over medium high heat. Add the chicken and the onion. Cook until onions are tender and chicken is cooked through (about 7-8 minutes). Add the garlic and stir.
- Sprinkle the flour over the chicken mixture and stir to coat. Keep stirring the chicken for about 2 minutes. Slowly whisk in the chicken broth and the add the milk. Continue whisking until smooth (aside from the chicken and onion chunks).
- Add salt and pepper and bring sauce to a boil. Reduce heat and allow to simmer, stirring frequently, for about 10-15 minutes, depending on desired thickness. The longer it simmers the thicker the sauce will be.
- Remove from heat and serve the chicken sauce over rice and top with desired toppings.