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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A simple to prepare dish that takes advantage of fresh herbs. From June-July 2007 Rachel Ray. Some changes I made that I believe resulted in an even better dish (they are noted below with *. I also doubled the dressing recipe and used half to marinate the chicken overnight and saved the other half to pour over the cooked chicken. Delicious. Ingredients:
1 inch fresh gingerroot, 1 inch piece peeled |
1/4 cup flat leaf parsley |
1/4 cup fresh mint leaves |
1/4 cup fresh cilantro leaves |
1 garlic clove, minced (* new addition) |
1/2 cup peanut oil (or walnut oil*) |
1 tablespoon sesame oil (* new addition) |
2 tablespoons peanut oil |
1/4 cup rice vinegar (unseasoned) |
1 tablespoon honey |
salt and pepper |
1 1/2 lbs chicken cutlets, pounded thin |
1 cup jasmine rice or 1 cup basmati rice, cooked |
Directions:
1. Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
2. In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
3. Spoon the rice into bowls and top with the chicken and dressing.
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