From Scratch Hawaiian Haystacks
Author: Two Thirds Cup
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
  • 2 cups dry rice
For the sauce:
  • 3 Tbsp butter
  • ½ cup finely chopped onion
  • 3 cloves garlic, minced
  • ¼ cup flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups cooked, shredded chicken
  • ½-1 can coconut milk, full fat
  • 2 tsp fish sauce
For the toppings:
  • 1 tomato, diced
  • 1 cup cashews, roughly chopped
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1 cup shredded coconut
  • 15 oz can mandarin oranges
  • 15 oz can pineapple chunks
  • 2.25 oz can sliced olives
  • 5 oz pkg chow mein noodles
  1. Cook the rice in a rice cooker or in a pot on the stove per the rice's instructions.
  2. While the rice is cooking, heat the butter in a large saucepan over medium-low heat until melted.
  3. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic and cook for about 1 minute.
  5. Sprinkle the flour over the onions and garlic and let cook on medium heat for 1 minute. This gets rid of the floury flavor.
  6. Slowly whisk in the milk and chicken broth. Bring the mixture to a slow simmer stirring constantly.
  7. Add the salt, pepper, and precooked chicken.
  8. Continue cooking and stirring until the sauce thickens, about 5 minutes.
  9. Stir in the coconut milk and fish sauce.
  10. Cook until the sauce is hot and has reached your desired thickness.
  11. Serve over rice and top with your favorite toppings.
Recipe by Two Thirds Cup at