- 6
- 30 mins
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 4 Chicken thighs (bone in/skin off)
- 4 Tablespoons Asian Sweet Chili Sauce
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Sesame Seeds
- Salt & Pepper (to taste)
- 1/2 Medium Red Onion (minced)
- 2 inch piece Ginger (peeled & minced)
- 1 bunch Cilantro stems (minced)
- 3 Scallions (whites minced while reserving greens)
- 3 Reserved Scallion greens (see above)
- 4 cloves Garlic (minced)
- 3 spears Asparagus (sliced 1/4 inch thick)
- 1/2 cup Sugar Snap Peas (minced)
- 4 Tablespoons Low Sodium Soy Sauce
- Juice of a Lemon
- 4 cups Brown Rice (day old)
- 3 Eggs
Preparation
Step 1
For the chicken: In a low-sided saucepan heat 2 Tbsp oil. Season both sides of chicken thighs with salt and pepper and place in hot saucepan. Cook for 10 minutes, turning once.
Transfer to a small non-stick saute pan over high heat, reserving liquid. Top each piece of chicken with a tablespoon of sweet chili sauce. Cook for 5 minutes or until chicken begins to
caramelize. Sprinkle with sesame seeds and finish cooking for 5 minutes. Transfer to serving plate and garnish with cilantro.
Fried Rice:
For vegetables: In a large saute pan heat olive oil over high heat. Saute onion, ginger, cilantro, scallions, garlic and habanero stirring often for 2 minutes. Add asparagus, snap peas and swiss chard stems and continue to cook over high heat for another 2 minutes. Add soy sauce and stir to cover. Serve on a warm platter. Garnish with lemon juice and cilantro leaves.