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Saturday, July 24, 2010

Asian Grilled Chicken with Fried Rice

If you enjoy "Chinese" food then you'll love this rather easy recipe. It features a boneless, skinless chicken breast marinated in soy sauce, olive oil and Dijon mustard that is then given double duty as a sauce. Combined with a quick stir fry rice and you have the makings of an excellent Asian inspired meal.

The marinade/sauce for the chicken imparts a great sweet and sour flavor and the addition of the Dijon mustard is an interesting flavor surprise. The rice is very easy to do and if you have some leftover rice in the refrigerator from earlier in the week this is a great way to use it up. If you're using fresh rice, just be sure you've allowed it to chill at least 30 minutes to an hour before you fry it for best flavor.

I think you'll be pleasantly surprised with this dish. As Michael noted using fresh ingredients really kicks it up a notch from what you'll find in most Chinese take out places where frozen ingredients are often the norm. In addition the use of olive oil instead of peanut oil really lets the flavors of the spices and the dish shine through.


Asian Grilled Chicken (serves 2)


1 boneless, skinless chicken breast, sliced in half lengthwise
6 tbs. good olive oil
2 tbs. Dijon mustard
3 tbs. good soy sauce

Mix olive oil, mustard and soy sauce together in large measuring cup until well mixed and slightly thickened. Pour half of the mixture over the chicken breasts and set aside to marinate for 10-30 minutes. Reserve other half of mixture for use as sauce.

After marinating, prepare a grill pan or grill. Place marinated chicken on grill and allow to cook for about 3 minutes per side. Remove from grill and keep chicken warm until rice has been prepared.

Fried Rice

4 tbs. good olive oil
1-2 eggs, lightly beaten
1/4 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
3-4 cups precooked and chilled rice
2-3 tbs. soy sauce
1-2 green onions, diced

Heat 2 tbs. of olive oil in a wok or frying pan. Add egg beaten with salt and pepper. Stir with wooden spatula or chopsticks until egg is scrambled and done. Set egg aside.

Wipe out wok or frying pan and heat 2 tbs. of olive oil. Put chilled rice in pan and heat over medium high heat, stirring frequently. When rice is heated through and sizzling, add egg back in followed by soy sauce and green onions. Allow rice to heat thoroughly, stirring frequently to distribute other ingredients through rice.

Remove from heat and divide between two plates.

Place one of the Asian Grilled Chicken Breasts on top of each serving of rice then pour reserved grilling sauce over each breast. Serve immediately.

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