Recipe by MA HIKER
A simple to prepare dish that takes advantage of fresh herbs. From June-July 2007 Rachel Ray. Initially posted this untested but made it for dinner tonight! Some changes I made that I believe resulted in an even better dish (they are noted below with *. I also doubled the dressing recipe and used half to marinate the chicken overnight and saved the other half to pour over the cooked chicken. Delicious!
Top Review by BarbryT
These are GOOD! Perfect for summer--light, herby and very fresh-tasting. Good hot; good room temperature and good cool, so it's a very nice make-ahead dish. I'll be making this again. Thanks.!
- 1 inch fresh gingerroot, 1 inch piece peeled
- 1⁄4 cup flat leaf parsley
- 1⁄4 cup fresh mint leaves
- 1⁄4 cup fresh cilantro leaves
- 1 garlic clove, minced (* new addition)
- 1⁄2 cup peanut oil (or walnut oil*)
- 1 tablespoon sesame oil (* new addition)
- 2 tablespoons peanut oil
- 1⁄4 cup rice vinegar (unseasoned)
- 1 tablespoon honey
- salt and pepper
- 1 1⁄2 lbs chicken cutlets, pounded thin
- 1 cup jasmine rice or 1 cup basmati rice, cooked
Directions See How It's Made
- Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
- In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
- Spoon the rice into bowls and top with the chicken and dressing.