Grilled Kung Pao Chicken with Toasted Walnuts and Fried Rice

Ingredients

Marinade for chicken:

  • 1/4 cup soy sauce
  • 1 cup sherry
  • 1/4 cup canola oil
  • 1 serrano chili pepper chopped
  • 1 tbsp minced Garlic
  • 1 tbsp minced ginger
  • 4 boneless, skinless chicken Breasts

Fried Rice Recipe:

  • 1 cup long grain rice
  • 1 1/2 cups cold water
  • 1/4 cup onion diced
  • 2 tbsp oyster sauce
  • 4 tbsp walnut oil
  • 3/4 cup walnut pieces

To Finish the Plate:

  • 1 red pepper roasted with skin removed
  • 2 green peppers roasted with skin removed

By Randy Chichester

recipechickenbreast.jpg (11821 bytes)

 Procedure
  • Make the rice first
    Combine rice and water bring to boil then reduce heat allow to cook for about 20 minutes or until rice has evaporated let cool for 10 minutes, While you wait you can toast the walnuts in the oven on 350 for 10 to 12 minute

    To finish rice, heat a wok add canola oil and diced onion, cook onion till they just turn translucent add cooled rice and oyster sauce till the rice is heated again and the sauce is mixed all the through.Last add the toasted walnuts

  • To cook chicken put on the grill for about 8 to 10 minutes until cooked through.
  • Reduce the cup of sherry by half to a syrup. You want about a 1/4 of a cup when finished
  • Take the peppers and quarter them
  • Combine all ingredients and pour over chicken and mix let it marinade for 1 hour
  • Place a good portion of rice in the middle of the plate take the grilled chicken slice it and -place on top of the rice add the querterd peppers and drizzle with the sherry and serve.

A R C H I V E S