Sunday, August 13, 2006

Asian Citrus Grilled Chicken, then Fried Rice with the Leftovers

Asian Citrus Grilled Chicken

1/4 c orange juice
1/4 c pineapple juice
1/4 c fresh lemon juice
1/4 c fresh lime juice
2 T ginger, peeled and chopped
2 garlic cloves, crushed
2 T light brown sugar
1/2 c peanut oil
2 T rice vinegar
1/2 t red pepper flakes
1-2 lbs. boneless chicken thighs or breasts

Whisk all ingredients except chicken in a medium bowl until well blended. Pour into a large zip-top plastic bag; add chicken. Marinate several hours in refrigerator. Drain marinade and grill chicken till done.

Whenever I make grilled chicken, I always cook a little extra so I can use the leftovers for fried rice. We like our fried rice with lots of veggies in it so that it’s a good main dish.

Chicken Fried Rice

Fried Rice

2 eggs, well beaten
1 c frozen mixed vegetables
1 T Yoshida’s gourmet sauce, optional
1 T canola oil
1 c chopped cooked chicken
3 c cooked white or brown rice
3 green onions, thinly sliced (including green part)
1 c coarsely shredded cabbage
2 T low-sodium soy sauce

Heat a large nonstick skillet sprayed with cooking spray over medium-high heat. Add eggs, tilt pan in a circular motion to coat bottom. Cook egg 1 minute; flip to other side and remove from heat. Once egg “pancake” has cooled, cut in small strips. Cook vegetables in a half cup of water for about 5 minutes; drain. In skillet, heat the gourmet sauce and oil; add chicken and sauté lightly until chicken is coated. Add rice, cabbage, and vegetables, and stir to blend. Add egg strips and green onions, and continue to cook over medium heat until all ingredients are hot. Add soy sauce; heat through. 4 Servings

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