Chicken is marinated in a soy-molasses-sesame marinade, grilled and served with rice seasoned with ginger, molasses, garlic, jalapeño, vinegar, sesame and scallions.
1. In large bowl, combine soy, molasses, sesame oil, sugar, garlic, salt and pepper; mix well.
Add chicken breasts and toss to coat well; cover and refrigerate at least 4-6 hours before using as directed. Drain marinade from chicken. Reserve chicken.
Place marinade in saucepan and bring to a boil; simmer 3-5 minutes. Remove from heat; cool, cover and refrigerate until ready to use as directed.
molasses
1/3 c.
toasted sesame oil
1/3 c.
brown sugar
2 tbsp.
minced garlic
1-1 1/2 tbsp.
salt
1 tsp.
ground black pepper
1 tsp.
boneless, skinless chicken breast halves , 4-5 ounce each
12 each
long grain or parboiled rice*
3 c.
2. In large sauce pan, bring stock to a boil; add rice, salt and pepper flakes; return to a boil, cover, reduce heat to a simmer and cook 18-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let stand 15 minutes before fluffing with fork.
chicken stock
1 1/2 qt.
salt
1/2 tsp.
red pepper flakes
1/2 tsp.
natural rice vinegar
1/4 c.
3. In bowl, combine 3/4 cup reserved, boiled chicken marinade, rice vinegar, oil, ginger, sugar, garlic and jalapeño; add half mixture to rice and toss with rice to coat. Adjust seasonings. Cool.
peanut oil
3 tbsp.
peeled, minced fresh ginger
2 tbsp.
brown sugar
1 tbsp.
minced garlic
2 tsp.
minced, seeded jalapeño pepper, roasted
1 1/2 tsp.
thinly sliced scallion
1 1/2 c.
4. To Serve: Scoop 3/4 cup rice mixture onto hot plate and arrange grilled sliced chicken breasts over rice. Drizzle with 1 Tbsp. reserved marinade. Garnish with 2 Tbsp. each of scallion and almonds before serving.
May be served with grilled game, pork or fish.
sliced toasted almonds
1 1/2 c.
5. *You may also use a U.S. aromatic rice in this recipe.
