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Grilled Kung Pao Chicken on Walnut Rice




Source of Recipe


nikibone.com


List of Ingredients




3 cups cooked long grain rice
1/4 cup light soy sauce
1/4 cup medium bodied sherry
1/4 cup canola oil
1 serrano chili pepper, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
4 chicken breasts, sliced on diagonal
3/4 cup walnut pieces
1 cup medium bodied sherry, for reduction
2 red peppers
3 green peppers
canola oil as needed
salt and pepper to taste
1 tablespoon canola oil
1/4 cup onion, small dice
2 tablespoons oyster sauce
chicken stock as needed
salt and pepper to taste
4 tablespoons walnut oil
1/4 bunch chives, cut into 3/4 inch lengths or green onions


Recipe



Make rice: Combine 1 cup long grain rice with 1 1/4 cups cold water. Bring to boil, then reduce heat to medium low and cover. Cook until nearly all water is evaporated, about 25 minutes. Let stand covered 10 minutes. Spread on sheet pan and place in refrigerator for at least 2 hours. Cook rice the night before and refrigerate for best results. Make marinade: Combine soy sauce, sherry, canola oil, chopped chili pepper, garlic and ginger. Pour over chicken breasts and marinate for 1 hour. Toast walnuts until golden brown, 12 to 15 minutes, on clean sheet pan in 350F oven. Remove and pour walnuts on cool sheet pan. Reduce 1 cup sherry to a syrupy consistency; yielding about 1/4 cup of reduction. Roast peppers: Coat peppers with oil. Season with salt and pepper. Grill until well charred. Place in stainless steel bowl and cover with film. Let rest for 20 minutes. Remove skin, stem and seeds. Cut into quarters. Rewarm in microwave or in 350F oven prior to plating. Make fried rice: Heat wok. Add canola oil and small diced onions to hot wok. Stir fry for 2 minutes. Add cooled rice and oyster sauce. Stir fry until thoroughly coated and heated. Rehydrate rice with chicken stock as needed in wok. Salt and pepper to taste. Add walnuts and stir to distribute evenly. Hold warm until plating. Cook chicken: Season marinated chicken with salt and pepper. Grill until done, 8 to 10 minutes or until juices run clear. Allow chicken to rest for 2 minutes. Finishing: Divide rice evenly among 4 plates. Slice chicken on a bias and place over walnut fried rice which is then topped with the roasted peppers. Drizzle sherry reduction and walnut oil on outside perimeter of rice. Sprinkle with chives. Serves 4.