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
In a small pot, bring stock and butter to low boil. Stir in rice and cover, reduce heat to low simmer and cook 2 minutes. Turn off heat, do not remove lid and let stand 10 minutes.
Place sauce ingredients in another small pot and bring to a boil. Let reduce by about half, 15 minutes at medium, at a low boil.
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.