Prep 20 mins
Cook 5 mins
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!
- 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
- 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.
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.!