Last night as I was looking around for dinner ideas, I came across a soy glazed chicken and rice salad dinner plan. It sounded pretty good, but I knew I'd want to change things up a little.
Btw, if you expect exact measurements in any recipes I show, you'll be disappointed. I deal in splashes and dabs, not in grams and fluid ounces.
I used the French rice salad recipe that I found on the Food With Kid Appeal blog. The blog, unfortunately, hasn't been updated since September of last year, but there are plenty of decent recipes there.
If you're using a whole grain brown rice, get your rice started now. It takes a good 30-45 minutes to get it done. Once it's done, put it in a strainer and run cold water over it because the salad should be at least just room temperature. I think I ended up with about 5 cups of rice, so I took 3 cups out and saved the remaining rice to eat later as a snack. Brown rice is terrifically chewy and has a nutty flavor, so it makes a great warm snack if you microwave it a bit, then splash in some milk and drizzle a little honey over it.
To my rice, I added in 1 diced tomato, 1 diced avocado, half a can of corn, and half a chopped green onion. In a bowl, whisk together some red wine vinegar (or balsamic or apple cider. Just whatever you have on hand.), a bit of olive oil, a squirt of sriracha, and a little salt and pepper. Then dump it over the rice, mix it up, and taste it. Good, right?? If it's done before your chicken is done, pop it in the fridge. This is also a great recipe for the vegetarians in your life! This is what mine looked like.
For the chicken:
I used chicken thighs for this mostly because they were on sale and I couldn't find just a pack of legs, which was what I wanted to use. You gotta roll with the punches. Of course, if you want to be totally healthy, you can use your boneless skinless chicken breasts.
Preheat your oven to 375F. (If using the breasts [dirty!] then preheat to 350F). In a bowl, put in some low sodium soy sauce, sriracha, honey, and garlic powder. You'll need at least enough to coat your pieces of chicken. If you like more spice, put more sriracha. If you like more of a sweet taste with your spice, add in more honey. It's really kind of up to you. I LOVE honey and sriracha together as a marinade so I tend to go a little heavier on these.
If you're doing bone in chicken pieces like I did, it will take about 45 minutes to bake. Boneless chicken would probably only take about 20-30 minutes. If you wanted to and you're good at it, you could pop the chicken on the grill. I never seem to be able to get chicken on the grill done properly, so the oven was my best bet. About 30 minutes in, if you want, you can baste the chicken with a little more of the marinade.
I didn't get a pic of the chicken when it came out because I suck, but it had a lovely coating and was totally delish!
My mouth is totally happy with tonight's meal. The boyfriend called the rice salad "edible, but it's not tacos." Oh well. Baby steps!
And somewhere to go to laugh: The Oatmeal: Dear Sriracha Rooster Sauce
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