Recipe: Sweet/sour Asian chicken kabobs with Rice
Hello everyone. I normally do not blog here about food, but this recipe I created today I absolutely MUST SHARE!
I do not consider myself a great cook, at least not to MY taste in food. True to general hyper-sensitivity and migraine sufferers as a whole, I have a sensitive, refined sense of taste; anything too bland or too strong does not taste good to me.
So I am so happy that today I had great success making some Asian chicken kabobs in my grill pan. Here’s my recipe:
Cube a chicken breast and marinate in about 2 tablespoons of bottled sweet/sour sauce, about 1 tsp of Chinese chili/pepper sauce, 1/2 tsp powdered ginger, 1/2 tsp of dill, and water to cover.
Refrigerate about 2 to 3 hours.
Skewer the chicken and put in grill pan along with all of the marinade.
Dust gently with more dill.
While the chicken and marinade cooks in the grill pan (turning occasionally), cook 1/4 to 1/2 cup of rice with about 1 tablespoon of soy sauce added instead of salt in the water.
Cook until chicken is well done and the sauce thickens.
Drain rice and spread evenly onto serving plate.
Spoon about half of the sauce directly onto the rice before plating the kabobs over the rice and evenly pouring the rest of the sauce over the chicken.
Garnish with more dill if desired.
Makes one serving.
This was ABSOLUTELY DELICIOUS with a subtle taste and just enough pepper to give it that distinctly ASIAN taste.