Wednesday, September 8, 2010
Oriental Rice Bowls
This is a great meal to serve a group and tonight's "rice bowl" got the coveted comment from Greg: "This is one of the best ones you've ever made."
Begin with... well.. duh... rice. In a hurry (which I always am!) I like to use Uncle Ben's QUICK cooking wild rice, but only use half the seasoning packet (or it is too salty). If I have time, I love to cook jasmine rice. (A rice cooker is on my To-Buy list!) Put 1 cup frozen peas into the rice about 5 minutes before the rice is ready to serve.
Next bone a roast chicken and shred or chop the meat.
In a skillet put a good squiggle of olive oil and another of sesame oil. Saute 1/2 chopped onion and 3 cloves minced garlic. Meanwhile microwave about 4 carrots in a steamer bag until tender, then cool, slice, add to skillet.
Next add the chopped chicken to skillet. Grate 1 T. fresh ginger overall. Add 1/2 cup chopped pineapple, 1/2 c. teriyaki sauce,
1/4 c. sweet thai chili sauce and 1/2 squeezed fresh lime to this mixture. (You want enough sauce to coat the chicken well plus a little extra to drip down over the rice, so if needed, feel free to expand the portions listed above.) Cook until caramelized in appearance and flavors are blended, about 5 minutes.
Serve over rice in bowls with toppings like chopped cilantro; slivered almonds or peanuts; or crisp Chinese noodles. (Also delicious with cook shrimp or thinly sliced cooked beef.)