 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Asial flavours accent nectarines in this easy and colorful summer meal. Add the dressing to warm rice and more flavors are asbsorbed. Just Delicious!! Ingredients:
2 tablespoons lime juice |
2 tablespoons soy sauce |
2 tablespoons minced gingerroot |
2 garlic cloves, minced |
1 lb boneless skinless chicken breast |
1/4 cup seasoned rice vinegar |
2 tablespoons vegetable oil |
1 teaspoon sesame oil |
1 tablespoon minced gingerroot |
1 tablespoon granulated sugar |
1/2 teaspoon chili, garlic sauuce or 1/4 teaspoon hot pepper flakes |
1 cup long grain rice |
1/2 teaspoon salt |
1/2 cup julienned snow peas |
1/2 cup sweet red pepper, diced |
1/2 cup green onion, diced |
1/2 cup greenhouse cucumber, diced |
1/2 cup fresh coriander, chopped |
4 nectarines |
4 large romaine lettuce leaves |
coriander leaves |
Directions:
1. MARINADE: In a small bowl or measuring cup, whisk together lime juice, soy sauce, ginger, oil and garlic. Place chicken in a resealable bag; pour in a marinade and seal. Marinate in refrigerator for 1-2 hours.
2. DRESSING: In another small bowl or measuring cup, whisk together vinegar, vegetable oil, sesame oil, ginger, sugar and chili garlic sauce.
3. SALAD: Cook rice with salt according to package directions. Fluff with fork and place in a bowl. Stir 1/3 cup of the dressing into rice.
4. Let cool to room temperature. Stir in snow peas, red pepper, green onion, cucumber and coriander.
5. Cut nectarines into 1/2-inch slices; toss with remaining dressing.
6. Remove chicken from marinade and place on greased grill over medium-high heat; close lid and cook for about 5 minutes per side or until juices run clear when chicken is pierced. Slice chicken and keep warm.
7. Mound rice salad on lettuce leaves; arrange chicken and nectarine slices alternately on top. Drizzle any remaining dressing from nectarines over all, Garnish with coriander leaves.
|
|