YIELD: 12 SERVINGS
¾ cup soy sauce
⅓ cup molasses
⅓ cup toasted sesame oil
3 Tbsps. brown sugar, divided
1½ Tbsps. minced garlic
2 tsps. salt, divided
1 tsp. ground black pepper
12 boneless, skinless chicken-breast halves (4 to 5 oz. each)
1½ qts. chicken stock
3 cups long-grain or parboiled rice
½ tsp. red-pepper flakes
¼ cup natural rice vinegar
3 Tbsps. peanut oil
2 Tbsps. minced fresh ginger
2 tsps. minced garlic
1½ tsps. minced roasted jalapeño chile
1½ cups thinly sliced scallion
1½ cups sliced toasted almonds
1. In large bowl, combine soy sauce, molasses, sesame oil, 2 Tbsps. brown sugar, garlic, 1 tsp. salt and pepper. Mix well. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 4 hours.
2. Drain marinade from the chicken, reserving chicken. Place the marinade in a saucepan and bring to a boil. Simmer for 3 to 5 minutes. Remove from heat and let cool. Cover and refrigerate until ready to use.
3. In a large saucepan, bring chicken stock to a boil. Add rice, 1 tsp. salt and pepper flakes. Return to a boil. Cover, reduce heat to a simmer and cook for 18 to 20 minutes or until the rice is tender and all liquid is absorbed. Remove from heat and let stand for 15 minutes before fluffing with a fork.
4. In a bowl, combine ¾ cup of the reserved chicken marinade, rice vinegar, peanut oil, ginger, remaining brown sugar, garlic and jalapeño. Add half of the mixture to the rice and toss to coat rice. Adjust seasoning with more mixture as needed. Cool.
5. Grill chicken until grill-marked and cooked through. Slice breasts.
6. Per order: Scoop ¾ cup of the rice mixture onto a hot plate and arrange sliced chicken breast over the rice. Drizzle with 1 Tbsp. reserved marinade. Garnish with 2 Tbsps. each of the scallion and almonds.
Recipe and photo: USA Rice Federation