Aired September 24, 2013
- For the Rice:
- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1 cups brown whole grain rice
- For the Sauce:
- 1 cup chicken stock
- About 1/3 cup Tamari or soy sauce
- About 3 tablespoons Mirin (rice wine)
- About 3 tablespoons dry sherry
- About 2 tablespoon Worcestershire sauce
- 3 tablespoons sugar
- 2 thin slices fresh ginger root
- 1 large clove crushed garlic
- For the Chicken:
- 2 tablespoons high-temperature cooking oil, such as peanut or canola
- 4 pieces boneless, skinless chicken breast
- Sea salt and coarse black pepper
- 2 mild frying peppers, cubanelle or Anaheim, seeded and cut into thin strips
- 1 bunch scallions, cut into 2 inch pieces
Add about 2 tablespoons cooking oil to a skillet and heat over medium-high heat. Season chicken with light salt and more aggressively pepper, cook 8-9 minutes, turning occasionally, remove. Add peppers and stir 2-3 minutes but let them remain tender-crisp. Add scallions and toss 1 minute more, remove from heat.
Slice chicken across the breast into piece 1/2-inch thick.
Arrange rice on plates or in shallow bowls and top with peppers, scallions and chicken. Drizzle the sauce evenly over the chicken and rice, and serve.