Prep1 hr 30 mins
Adapted from an old "Country Cooking" edition of Taste of Home. (To blanch asparagus, drop the pieces into boiling water, remove pan from heat, and let soak for a few minutes - just until tender but not mushy; you could also steam them or use leftover cooked asparagus).
- 1 (14 1/2 ounce) can chicken broth, divided
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary, chopped
- 1 tablespoon canola oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
- 1⁄2 teaspoon ground black pepper
- 6 boneless skinless chicken breast halves
- 1 cup long grain white rice, uncooked
- 1⁄2 cup water
- 10 fresh asparagus spears, bottoms removed,peeled,blanched,cut into pieces
- 1 teaspoon fresh lemon rind, finely grated
- 1 teaspoon lemon pepper
- 1⁄2 teaspoon salt, to taste (optional)
- Combine 1/4 cup of the broth,as well as the garlic, rosemary, oil, soy sauce, sugar, and pepper in a zip-top plastic bag; add chicken, tossing to coat; let marinate in fridge at least 1 hour.
- Place rice, remaining broth and water into a rice cooker and cook according to manufacturer's directions (this will take about 20 minutes).
- Meanwhile, put chicken and marinade into a large skillet and cook over medium-high heat for about 7 minutes, or until the chicken is fully cooked but not dry- juices should run clear when chicken is pierced.
- Add blanched asparagus, lemon zest, lemon pepper, and salt to the rice and toss.
- Cut chicken pieces into thin strips on a cutting board.
- Place a mound of rice in the center of each serving dish and surround with strips of the chicken.
- If you like a dipping sauce, simpy make up a seocnd batch of the marinade and cook in a small saucepan over medium-high heat until reduced as much as you like it (you may add a little cornstarch first if you want to thicken it).