Slices of chicken sit on a bed of yellow colored rice with vegetables out of focus to the side.

Spicy Chinese Chicken and Rice

Chicken is marinated in a soy-molasses-sesame marinade, grilled and served with rice seasoned with ginger, molasses, garlic, jalapeño, vinegar, sesame and scallions.

  • Serving Size
    ¾ cup rice; 4-ounces of chicken
  • Prep Time
    6 hr
  • Cook Time
    60 min

Ingredients

  • ¾ cup soy sauce
  • ⅓ cup molasses
  • ⅓ cup toasted sesame oil
  • 2 tablespoons brown sugar
  • 1-1½ tablespoons garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 12 chicken breast halves
  • 3 cups long grain or parboiled rice
  • 1½ quarts chicken stock
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ¼ cup rice vinegar
  • 3 tablespoons peanut oil
  • 2 tablespoons fresh ginger
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic
  • 1½ teaspoons jalapeño pepper
  • 1½ cups scallion
  • 1½ cups toasted almonds

Directions

  • In large bowl, combine soy, molasses, sesame oil, sugar, garlic, salt and pepper; mix well. Add chicken breasts and toss to coat well; cover and refrigerate at least 4-6 hours before using as directed. Drain marinade from chicken. Reserve chicken. Place marinade in saucepan and bring to a boil; simmer 3-5 minutes. Remove from heat; cool, cover and refrigerate until ready to use as directed.
  • In large saucepan, bring stock to a boil; add rice, salt and pepper flakes; return to a boil, cover, reduce heat to a simmer and cook 18-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let stand 15 minutes before fluffing with fork.
  • In bowl, combine ¾ cup reserved, boiled chicken marinade, rice vinegar, oil, ginger, sugar, garlic and jalapeño; add half mixture to rice and toss with rice to coat. Adjust seasonings. Cool.
  • To Serve: Scoop ¾ cup rice mixture onto hot plate and arrange grilled sliced chicken breasts over rice. Drizzle with 1 tablespoon. reserved marinade. Garnish with 2 tablespoons each of scallion and almonds before serving. May be served with grilled game, pork or fish.