Chicken Rice

This is one of our favorite home-cooked meals. My husband is half Asian and loves when I cook anything Asian-inspired. I love this meal because it's so stinkin' easy. We both love the mix of flavors and are suckers for white rice with sauce. If you are going to try it though I have one requirement.... you must serve it with a little dollop of Sriracha Hot Chili Sauce on the side for dipping. It's a must!

Colleen's Chicken Rice (updated 09/10/08)

3 chicken breasts

green onions, chopped

toasted sesame seeds

white rice

Sriracha Hot Chili Sauce

Marinade:

1/3 cup soy

1/3 cup olive oil

juice of one lime

1/4 t sesame oil

3 T minced ginger

3 T minced garlic

freshly ground black pepper

Rinse chicken and place in a Ziploc bag. Add all ingredients and marinate for one hour. Every 20 minutes I would play around with the bag to make sure the marinade was getting all over the chicken but I don't know that it's really necessary. Preheat oven to 350 degrees. Pour chicken and sauce into a shallow baking dish and bake for approximately 30 minutes (depending on size of breasts). Slice chicken into strips and place on a serving platter. Pour some of the sauce over the chicken and sprinkle with green onions and toasted sesame seeds. Serve with white rice and a green veggie(sauteed zucchini, broccoli or bok choy go especially well). Pour some sauce over the rice and use hot chili sauce on the side for dipping.

Could it be any easier?! A few minutes prep, 1 hour to marinate, 30 minutes to bake. All you have to do is fix the white rice and a quick veggie and you have yourself a delicious dinner. Bon appetite!