Here’s an entrée that features a blend of bold spices to deliver a rich flavour. Rice vinegar is used as a base for the dressing, which offers a sweeter, delicate alternative to regular vinegar.
| Chicken Marinade | ||
| 3/4 cup | soy sauce | 175 mL |
| 1/3 cup | molasses | 75 mL |
| 1/2 cup | sesame oil | 125 mL |
| 2 tbsp | brown sugar | 25 mL |
| 1 tbsp | finely chopped garlic | 15 mL |
| 1 tsp | salt | 5 mL |
| 1 tsp | pepper | 5 mL |
| 12 | boneless, skinless chicken breasts | 12 |
Combine marinade ingredients. Add chicken breasts and marinate, refrigerated,
4 to 6 hours.
Drain the chicken; bring marinade to a boil, cool and reserve.
Grill the chicken
breasts and slice the breasts into 1-1/2 inch x 1/2 inch strips (3.5 cm x 1
cm).
| Rice | ||
| 3 cups | uncooked long grain white rice | 750 mL |
| 6 cups | chicken broth | 1.5 L |
| 1/2 tsp | salt | 2 mL |
| 1/2 tsp | red chili flakes (optional) | 2 mL |
Combine all ingredients in a large-heavy bottomed pot and bring to a boil. Cover, reduce heat and simmer for 15 to 20 minutes. Let rest 5 minutes, remove lid and fluff rice.
| Dressing and Garnish | ||
| 3/4 cup | reserved marinade | 175 mL |
| 1/4 cup | natural rice vinegar | 50 mL |
| 3 tbsp | peanut oil | 45 mL |
| 2 tbsp | finely chopped fresh ginger root | 25 mL |
| 1 tbsp | brown sugar | 15 mL |
| 2 tsp | finely chopped garlic | 10 mL |
| 1-1/2 tsp | roasted, cleaned and finely chopped jalapeño pepper | 7 mL |
| 1 cup | thinly sliced green onion | 250 mL |
| 1 cup | sliced and toasted almonds | 250 mL |
Combine dressing ingredients except for the green onions and almonds.
Add half the dressing to the cooked rice, combine and let cool.
Arrange grilled chicken on a platter, garnish with the green onions and almonds
and serve with rice and the reserved dressing.
YIELD: 24 SERVINGS
Source www.riceinfo.com