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Grilled Jalapeno Chicken
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    Grilled Jalapeno Chicken

    • 4 Skinless chicken breasts
    • 2 tsp Sesame oil
    • 1 tsp Soy sauce
    • 1 1/2 Tbs Chicken stock base +
    • 1 1/2 cups Water - or-
    • 1/2 cup Canned chicken stock +
    • 1 cup Water
    • 1 cup Thai jasmine rice
    • 1/2 Garlic clove, minced
    • 1 Tb Ginger root, grated
    • 1 Tb Peanut oil
      CHILI SAUCE
    • 1 Tb Sambal olek*
    • 1 Tb Ginger root, grated
    • 2 Tbs Ketchup
    • 1 Tb Rice wine vinegar
    • 1 tsp Sugar
    • 1/2 Garlic clove, minced
    • 4 Tbs Chicken stock

    *can be found at any Asian market

D I R E C T I O N S Prepare the chicken breasts by painting a mixture of soy sauce and sesame oil on each breast. Place the breasts in a microwaveable baking dish, along with 1 Tbs water. Cover. Microwave on high for 7 minutes. Remove the dish from the microwave but keep covered. The chicken will continue cooking and will remain warm while you prepare the rest of the recipe. In a small saucepan or rice cooker, combine 1-1/2 cups water with 1 Tbs granulated chicken soup stock (or, to 1 cup water add 1/2 cup canned chicken stock). Stir in the grated ginger, minced garlic and peanut oil. Then add 1 cup jasmine rice. Cover. Over high heat bring the water to a boil. Reduce heat to low; simmer, covered, for 10 minutes. Turn heat source off, but let rice remain covered for 5 additional minutes. (If using a rice cooker, follow the manufacturer's directions.) Combine the sauce ingredients together in a small bowl. Mix thoroughly. Set aside. On each plate, portion out a serving of rice. Remove the chicken breasts from the microwave dish and place one upon each bed of rice. (You can also brush another coating of any remaining sesame/soy sauce across each breast.) Top each breast with 2 Tbs chili sauce. Serve immediately.

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