Aired February 23, 2011
3 tablespoons cornstarch
Salt and pepper
1 bottle Teriyaki sauce
3 tablespoons grated ginger
3 garlic cloves, grated
3 tablespoons honey
6 scallions, white and green parts sliced on a bias, but kept separate
2 cups rice
2 cups water
1 tablespoon sesame seeds, toasted
1 red bell pepper, cut into thin matchsticks
1 cucumber, cut into thin matchsticks
1 large carrot, cut into thin matchsticks
3 tablespoons cilantro, roughly chopped
Juice of 1 lime
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs.
In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours.
When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons EVOO and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.
Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl.
To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.