Directions:
- Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
- In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
- Spoon the rice into bowls and top with the chicken and dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1076.15 Kcal (4506 kJ) | ||
| Calories from fat | 651.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.44g | 111% | |
|---|---|---|---|
| Cholesterol | 76.53mg | 26% | |
| Sodium | 888.55mg | 37% | |
| Potassium | 537.77mg | 11% | |
| Total Carbs | 78.76g | 26% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 26.35g | 53% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 90.7mg | 504% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 349.5 Kcal (1463 kJ) | ||
| Calories from fat | 211.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.53g | 111% | |
|---|---|---|---|
| Cholesterol | 24.85mg | 26% | |
| Sodium | 288.57mg | 37% | |
| Potassium | 174.65mg | 11% | |
| Total Carbs | 25.58g | 26% | |
| Sugars | 1.42g | 17% | |
| Dietary Fiber | 1.08g | 13% | |
| Protein | 8.56g | 53% | |
| Vitamin C | 3.2mg | 17% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 29.5mg | 504% | |
| Calcium | 23.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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