The recipe calls for chicken thighs, which I think gives this dish extra flavour due to their fat content, but I'm sure you could use chicken breasts. R and I have a new found love for chicken thighs, so there were no substitutions made here. As for the marinade, I used a lighter coconut milk instead of full fat and agave nectar instead of brown sugar.
Grilled Hawaiian Chicken
adapted from Bev Cooks
6 small skinless, boneless chicken thighs
3/4 cup soy sauce
3/4 cup water
3/4 cup lite coconut milk
1-2 tbsp. agave nectar
1/2 small onion, chopped
3 cloves garlic, minced
1/2 tsp. sesame oil
1. Combine everything except the chicken in a large bowl or plastic tupperware container, then dump the chicken in and swish it around, making sure all chicken is coated. Cover and place in the fridge for about 4 hours or overnight.
2. When you're ready to grill, preheat the grill (or in my case, a stove top skillet) to medium. Add the chicken and grill until cooked through.
Next, Chicken Fried Rice with Egg. This recipe reminds me of my Mum. It's my Mum who is Portuguese and my Dad who is Chinese, but once they began to date I think my Mum quickly learned how to prepare simple Asian favourites. As for fried rice, I really think anyone can make it. Grab some leftover rice, some chopped veggies and protein, throw it all together in a pan, and you've got fried rice. That said, I still think my Mum makes the best fried rice. It's got the flavour of a restaurant-style fried rice, but without all of the added fat. And, so does this recipe. For my Chicken Fried Rice with Egg, I used the leftover marinade from the Grilled Hawaiian Chicken recipe to help cook the rice itself, and of course, any leftover Grilled Hawaiian Chicken. Here's what I came up with:
Chicken Fried Rice with Egg
1 1/2 cups brown rice, uncooked
3 1/2 cups fluid, marinade and water
2 eggs
1/2 cup onion, chopped
1-1 1/2 cups veggies, chopped (I used a mixture of carrots and celery)
1/2 cup frozen peas
3 cooked chicken thighs, leftover
1. To prepare rice, rinse uncooked brown rice and strain. In a medium pot, combine rice and fluid, a mixture of the leftover marinade and water (I ended up using all of my marinade, plus some water--keep in mind that the water is what will end up cooking the rice and the marinade will mostly flavour the rice, so you may have to add more water during the cooking process). Bring mixture to a boil and let simmer on medium until cooked through.
2. In a small bowl, whisk together two eggs. Heat a wok or large saucepan on medium heat and fry whisked eggs as if making an omelet. Once eggs are cooked through, remove from heat and set aside.
3. Once the rice is cooked, you can begin to make your fried rice. In the same wok or saucepan that you cooked the egg, saute onion on medium heat for a few minutes until softened. Add chopped veggies and peas, and cook until peas are heated through, probably another few minutes or so.
4. Add cooked rice and chicken, and stir so that everything in the wok or pan is well-combined. Cook until chicken is heated through. Lastly, chop the egg into small pieces and combine with the rice. Go here to see the finished dish!
Makes 6-8 servings.
Try This: Usually, I would make something like fried rice if I had leftover rice in the fridge. While I made the rice especially for this recipe, I did have the onions and other chopped veggies all ready to go. To speed up the preparation process, always keep raw veggie crudites in the fridge, so they're ready to go for dishes like this!
Happy cooking!
image via bev cooks
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