One of my favorite comfort type foods is chicken and rice but, instead of the basic plain roasted chicken breast and white rice, I wanted something a bit more zesty. When I want flavor with a little kick of heat, I usually either go for the Southwestern/Mexican region or for an Asian flair. My version of Teriyaki Chicken was very easy, took only about an hour to marinate and was made from ingredients most have in their pantry. Jasmine rice is a delicious fragrant rice that is a great alternative to ordinary white rice, but I do find that it pairs better with Asian foods than any other. This cucumber salad I have made before, usually as an accompaniment to Salmon, but it is a great crunchy refreshing salad along side chicken too.
The marinade starts with 1/4 cup soy sauce in a mixing bowl. Next, add 2 tablespoons of rice wine vinegar, 1 tablespoon of honey, 1 teaspoon wasabi paste, 1 teaspoon Asian chili garlic sauce, 1 minced clove of garlic and a tiny bit of toasted sesame oil. Combine well and reserve 1/4 of the soy sauce mixture in another bowl for the cucumbers. Add chicken to the mixture and allow to marinate for about an hour. Preheat the oven to 375 degrees and place the chicken with the marinade mixture into a baking dish and roast for about 45 minutes basting frequently.
Slice an English cucumber into very thin slices and place in a bowl with the previously reserved soy sauce marinade. Place in the refrigerator until it's time for dinner.
Jasmine rice is very easy to prepare, just remember it needs a bit less water than regular white rice. I placed a pat of butter in the bottom of a sauce pan and added 1/2 cup Jasmine rice. Combine well so that each rice grain was coated in butter and added 3/4 cup of water. Bring to a boil, lower the heat to a simmer and cook for about 16-18 minutes. Remove the rice from the heat and let stand for 5 minutes before fluffing with a fork and serving hot.
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