I’m so excited about this recipe because it’s a recipe for working peeps! I grilled it, but it can also easily convert to a stir fry – in a wok or, of course, a cast iron skillet. Make the marinade and put the chicken in the marinade before work, then everything will be ready to roll at 4:30 pm, when I walk back in the door.
Lunch table envy will soar when leftovers from this dish are recycled into a gorgeous salad or wrap!
The sauce that accompanies this recipe is awesome!!!! It does triple duty as a sauce, salad dressing AND a marinade. Chicken is so tender and juicy after only 30 minutes in this marinade, Joss and I both just loved it!!! And it’s homemade, so the only chemicals our bodies are getting are the ones already in soy sauce.
Cut back on chemicals and save $$$. This recipe takes about 25 minutes and uses organic chicken. The sauce with this dish does triple duty and works as a marinade, a salad dressing and as a sauce. It is delicious! Leftovers go on a salad or in a wrap for a lunchtime treat! Saying NO to Chinese carry out is easy when home cooking is this simple and delish!
- Prep Time : 5 minutes
- Cook Time : 20 minutes
- Yield : for a family
- Allergens : soy
- organic chicken breasts - 3 - 4 split and pounded flat
- Sesame Sauce/Marinade
- honey - 1/4 cup
- EVOO - 1/4 cup
- soy sauce - 1/4 cup
- sesame oil - 3 Tbsp
- rice vinegar - 3 Tbsp
- salt - 1/2 tsp
- fresh cracked pepper - to taste (1/4 tsp)
- sriracha - 2 - 3 dashes
- Garlic Basmati Rice
- fresh crushed garlic - 2 cloves
- butter - 2 Tbsp
- EVOO - 1 Tbsp
- basmati rice - 1 cup
- organic chicken stock - 1 3/4 cup
- shredded carrots - 1/2 cup
- fresh broccoli - 1 cup or more
- toasted sesame seeds - 1 Tbsp
For the sauce/marinade:
In a pint Mason jar combine the soy sauce, honey, EVOO, sesame oil, rice vinegar, salt, pepper and sriracha. Screw the lid on tight and shake! Refrigerate leftovers for up to two weeks.
For the chicken:
Split and trim the chicken breasts. Put them in a ziplock bag and pound, with the smooth side of a meat tenderizer, till the breasts are uniform in thickness. Pour in about 1/3 of the marinade and zip the bag. Let the chicken marinate for 20 - 30 minutes, or all day.
For the rice:
Preheat the grill and clean the grates.
25 minutes before dinner time, heat the butter and EVOO in the bottom of a saucepan with a tight-fitting lid. Add the garlic and saute till fragrant, about 3o seconds. Add the carrots and then the chicken stock. Bring the stock to a boil. While waiting on the stock to boil, put a saucepan with a tight-fighting lid and about an inch of water on the stove for the broccoli and trim the broccoli from the stalks.
Once the stock boils, add the cup of rice and TURN THE HEAT DOWN TO LOW. Cover the rice and set the timer for 20 minutes.
For the chicken:
Take the chicken from the marinade and place it on the hot grill. Cook for about 5 minutes on each side. Do not overcook. Turn the chicken when it releases from the grill on its own. The marinade gives the chicken beautiful grill marks.
When done, remove the chicken from the grill to a cutting board, drape with foil and let the chicken rest before slicing into strips.
For the broccoli:
Put the broccoli in the saucepan to cook when the timer says the rice has 6- 7 minutes left to go.
Assembling the plate:
Make a bed of rice. Top with steamed broccoli, sliced chicken and several Tablespoons of sauce. Shake toasted sesame seeds over the top and serve with extra warm sauce on the side.