Don’t Touchy my Hibachi Chicken and Fried Rice
2 Dolly Parton Sized Chicken Breasts
1 large zucchini or cucumber
2 tbsp Olive Oil
1 Garlic Clove Crushed or 1 tbsp minced garlic
1/4 tsp ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/3 cup soy sauce or liquid aminos.
Get some water boiling in a big pot. This will take a while so let’s get this chicken going, shall we?
Cut Chicken into 1 inch pieces. Make sure remove any nasty fat.
Mix garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, vinegar, and soy sauce in a bowl. I like using Liquid Aminos. It tastes just like soy, but is very, very low in sodium and is zero (that’s right ladies ZERO) calories!
Just be aware that Liquid Aminos is around $5 for the bottle. But, it’s a big bottle and lasts me for a while.
Next, add the chicken to the marinade and let it sit in the fridge for a minimum of 6 hours to 2 days. The longer you let it soak, the better it tastes!
When the chicken is done marinating, grab a skillet and heat the olive oil. I usually saute onion and zucchini, but all I had was a large cucumber from my neighbors garden. So, I sliced it up and threw it in the skillet with some sliced green onions, salt and pepper and ginger.
When it is done, remove from skillet and set aside in a bowl.
Next, throw the chicken into the well seasoned skillet and listen to it sizzle for a while, at least until it’s done cooking.
Let’s get back to the water, it should be boiling by now. Throw in some “boil in bag” rice. I suggest one bag per person.
When the rice is done, drain. Then heat a pot (you can use the same one you boiled the rice in) with 2 tbsp of Olive Oil. Next add the rice and cook for about 5 minutes. Make sure you coat the rice well with the Olive Oil!
Serve chicken and vegetables over rice and top with white sauce!
Oh yeah, and a nice glass of wine goes great with this meal. I chose a bottle of Crane Lake.