Steamed Chicken With Scallion-Ginger Dressing and Rice Salad

Submitted by IngridNL

"Delicious delicious delicious. I had some stars next to the recipe and remembered why tonight. Flavorful and lovely. This is modified from Mark Bittman's book "The minimalist cooks dinner". Note that if you steam the chicken at the same time as you cook the rice this is very fast to prepare."

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 2-4

ingredients

• 4 boneless chicken breast halves

• Dressing

• 1 tablespoon minced ginger
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup scallion (chopped into 1/4 inch pieces, white and green)
• 2 tablespoons good soy sauce
• 1 teaspoon sesame oil
• 1⁄4 cup fresh cilantro, chopped
• 1 dash lime juice

• Rice salad

• 1 cup frozen peas
• 1 cup rice
• 1⁄4 cup finely minced shallot
• 1⁄4 cup fresh lime juice (to taste)
• 2 tablespoons olive oil
• 2 tablespoons good soy sauce
• 1⁄2 cup minced fresh cilantro
• ground black pepper
• 1⁄2 sweet red pepper, cubed (1/2 inch cubes)
• 1 dash sesame oil

directions

1. **For rice salad**.
2. Add peas to boiling water and cook 2 - 4 minutes. Drain.
3. Cook rice according to directions.
4. Add minced shallot to the rice. Stir.
5. Add lime juice, oil, and soy. Stir.
6. Add cilantro, peas, red pepper, and ground black pepper. Stir.
7. Taste and adjust seasonings if necessary (lime juice, soy, or pepper.).
8. You can serve this warm or at room temperature.
9. **For chicken**.
10. Steam chicken over simmering water for 10 - 15 minutes depending on the size of the breasts.
11. **For scallion-ginger sauce**.
12. While the chicken is cooking, make the dressing by combining the minced ginger, oil, scallions, soy sauce, sesame oil, lime juice and cilantro.
13. **To serve**.
14. On a bed of the rice salad, place the chicken breasts. Spoon over the scallion ginger sauce. Enjoy with a nice glass of Pinot Grigio or Beer!