CHARRED VIETNAMESE CHICKEN W/ LEMON SAUCE,  ASIAN VEGETABLES + PURPLE STICKY RICE

CHICKEN MARINADE:
4- 8 ounce skin on chicken breast(wing attached)
2 teaspoon sesame oil
½ teaspoon crushed red pepper flakes
1 teaspoon chopped garlic
¼ teaspoon ground black pepper
1 teaspoon fish sauce

LEMON-PEPPER DIPPING SAUCE:
4 large lemons, zest and juice
1 teaspoon kosher salt
½ teaspoon ground black pepper

RICE:
2 cups purple sticky rice
2 ½ cups cold water

SAUTÉED ASIAN GREENS:
1 cup bok choy, large dice
2 cups Chinese napa cabbage, large dice
1 ounce mirin, asian rice wine
1 tablespoon olive oil

FOR THE CHICKEN;

• Mix all ingredients, add chicken, marinate at least for 1 hour and up to 24 hours

FOR THE RICE:

• In a rice cooker add rice and water, turn on

FOR THE DIPPING SAUCE:

• Mix lemons, sugar, black pepper and salt together
• Stir and divide into little dipping bowls

COOKING THE CHICKEN:

• Either sear or grill the chicken skin side down for 2-3 minutes
• Flip over and finish in the oven at 375 for 5-7 minutes

SAUTÉ THE VEGETABLES:

• In a hot sauté pan add bok choy and napa cabbage, sauté for 1 minute
• Deglaze with mirin
• Season with salt and pepper

SERVE:

• Portion rice onto plates and split up vegetable
• Slice chicken breast once on the bias and place on vegetables
• Serve with a teaspoon of teriyaki sauce on top of chicken
• Place a bowl of lemon sauce on each plate for dipping

© 2009 Denise Appel. Permission must be given by Denise Appel to reproduce.