Asian Grilled Chicken with Fried Rice & Pickled Veggies

Asian Grilled Chicken with Fried Rice & Pickled Veggies

YIELDS: 4 Servings PREP TIME: 20 mins COOK TIME: 30 mins TOTAL TIME: 50 mins

Asian Grilled Chicken
4 boneless, skinless chicken breasts
3 tbsp gluten-free soy sauce
2 tbsp rice wine vinegar
Juice of 1 clementine
1 tbsp honey
1 tbsp minced garlic
1" piece of ginger, peeled and thinly sliced
1 tsp white pepper
1 pinch salt
Fried Rice
2 cups long grain white rice
2 cups chicken stock
2 cups water
2 tsp turmeric
14 oz (1 block) extra firm tofu, cubed
2 tbsp bacon fat (or coconut oil)
2 tsp hot chili oil
2 tsp sesame oil
2 Thai chili peppers (or whatever spicy pepper is available), thinly sliced
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
½ yellow onion, thinly sliced
1 ½ cups frozen peas
1 cup shredded carrots
1 tbsp gluten-free soy sauce
½ tsp cardamom
1 tsp white pepper
1 pinch salt
2 eggs
Pickled Veggies
1 cup rice wine vinegar
1 cup water
¼ cup sugar
1 tsp salt
1 tsp minced garlic
1 carrot, peeled and cut into thin strips
1 cucumber, thinly sliced
2 radishes, spiralized or thinly sliced
1 red onion, thinly sliced
Red Akuma Cocktail
2 oz Japanese whiskey
2 tsp agave syrup
2 oz blood orange Sanpellegrino
2 Thai chili peppers, sliced in half lengthwise
Ice
Tools 
Saucepan
Large glass jar
Shallow dish
Large skillets 
Grill 
Cocktail shaker 

  1. To pickle the veggies, combine the rice wine vinegar, water, sugar, salt, and minced garlic in a small saucepan and bring to a boil.
  2. Place the veggies in a large, heatproof container and pour the hot pickling mixture over them.
  3. Cover and refrigerate for at least 24 hours.
  4. Next, marinate the chicken: Combine the soy sauce, rice wine vinegar, clementine juice, honey, minced garlic, ginger, salt, and pepper in a small saucepan and heat until the honey has fully dissolved. Taste, adjust seasoning, if needed, and let cool.
  5. Pierce each chicken breast several times with a fork to allow the marinade to soak in. Place the chicken breasts in a shallow container and cover with the cooled marinade. Cover and refrigerate overnight.
  6. To cook the rice, combine the rice, chicken stock, water, and turmeric in a large saucepan over medium-high heat.
  7. Bring to a boil, reduce heat to low, cover and simmer until all of the liquid has absorbed.
  8. To prepare the fried rice, heat 1 tbsp bacon fat, 1 tsp chili oil, and 1 tsp sesame oil in a large skillet over medium-high heat.
  9. Sauté the tofu until browned on all sides. Remove from heat and set aside.
  10. In a separate skillet, heat the remaining bacon fat, chili oil, and sesame oil over medium-high heat.
  11. Add the Thai chili pepper, red bell pepper, green onion, yellow onion, carrots, and peas to the pan.
  12. Sauté for about 5 minutes, until softened and browned then season with the soy sauce, cardamom, white pepper, and salt.
  13. Crack the eggs into the pan and cook while stirring constantly. Add the rice to the pan and mix well.
  14. Remove from heat, stir in the tofu, taste and adjust seasoning, if needed.
  15. To cook the chicken, remove the chicken breasts from the marinade and place on a preheated grill or grill pan.
  16. Grill for 6-10 minutes on each side, until an internal temperature of 165°F is reached.
  17. For the Red Akuma cocktail, combine the whiskey, agave syrup, blood orange soda, and Thai chili pepper in a cocktail shaker filled with ice.
  18. Shake well and strain into two rocks glasses filled with ice.
  19. Garnish with a chili pepper, if desired. Enjoy!

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