Prep time: 65 minutes
Serves 4
Chicken
1 lb boneless, skinless chicken breasts
2 tbsp finely chopped shallots
2 tbsp finely chopped ginger (or 1/2 tsp ground ginger)
2 tbsp finely chopped garlic
2 tbsp soy sauce
1 tsp sugar
3 tbsp vegetable oil
salt and freshly ground pepper
16-20 large shiitake mushrooms, stems removed and sliced
Combine shallots, ginger, and garlic in a bowl. Take half of that and combine with chicken, soy sauce and sugar. Marinate for 30 minutes. In a skillet, fry chicken until done. Remove from pan but keep pan and all the stuff left in it.
Rice
1 cup jasmine rice
2 cups chicken broth
1 tsp sriracha (Asian chili sauce)
1/2 cup green peas
1/2 cup green onions, chopped
Heat 1 tbsp oil in large, heavy pot over medium heat. Add remaining shallot mixture from above and saute for 30 seconds. Stir in rice, chicken broth and sriracha and bring to a boil. Cover and put on low heat and cook rice (about 15 minutes). For last 2 minutes, add peas and green onions.
Spicy Citrus Sauce
1 tsp grated ginger
1 tbsp sriracha sauce
1 tbsp fish sauce
1/4 cup water
2 tbsp lemon juice
2 tbsp lime juice
1 tbsp plus 1 tsp brown sugar
2 tbsp fresh coriander
Mix all ingredients for citrus sauce and put aside.
In skillet that chicken was cooked in, add mushrooms and saute until soften. Season with salt and pepper.
Serve rice and top with chicken and mushrooms and drizzle citrus sauce over everything - but be careful, the sauce is very hot!