Jackie's Lemongrass Ginger Chile Chicken And Rice
Just this week, an astounding 25 shows were met with a scythe and cancelled across five of the biggest networks, many of which were met with shock, awe.
Recipe Summary Jackie's Lemongrass Ginger Chile Chicken And Rice
Chicken is marinated in a lemongrass sauce and then topped with a chile-ginger sauce and served with shallot rice for a quick and tasty weeknight dinner that can be served at dinner parties too. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!Ingredients | Canceled Tv Shows 20181 pound skinless, boneless chicken breasts2 tablespoons oyster sauce1 tablespoon cooking oil1 tablespoon white sugar2 cloves garlic, minced1 stalk lemon grass, tough outer stalks removed and inner stalks minced¼ cup chicken broth¼ red bell pepper2 tablespoons oyster sauce1 (1 inch) piece fresh ginger, peeled3 cloves garlic, peeled1 tablespoon tamarind paste1 tablespoon white vinegar1 tablespoon white sugar1 ½ teaspoons fish sauce1 tablespoon cooking oil1 shallot, minced2 cloves garlic, minced1 ¾ cups chicken broth1 cup white rice1 red chile pepper, or more to taste¼ teaspoon ground white pepper¼ cucumber, cut into matchstick-size pieces1 green onion, sliced¼ cup chopped cilantroDirectionsPlace chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.(The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.Info | Canceled Tv Shows 2018prep: 20 mins cook: 38 mins total: 58 mins Servings: 4 Yield: 4 servings
TAG : Jackie's Lemongrass Ginger Chile Chicken And RiceWorld Cuisine Recipes, Asian,