INGREDIENTS:1 cup long grain rice *
Marinade:
¼ cup light soy sauce
¼ cup medium bodied sherry
¼ cup canola oil
1 serrano chili pepper, chopped
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
4 boneless, skinless chicken breasts
¾ cup walnut pieces
1 cup medium bodied sherry
2 red peppers
3 green peppers
Canola oil as needed
Salt and pepper to taste
1 Tbsp. canola oil
¼ cup onion, small dice
2 Tbsps. oyster sauce
Chicken stock as needed
Salt and pepper to taste
4 Tbsps. walnut oil
½ bunch chives, ¾-inch lengthsDIRECTIONS:1. Make rice: Combine long grain rice with 1 ½ cups cold water. Bring to a boil, then reduce heat to medium-low and cover. Cook until nearly all the water has evaporated (about 25 minutes). Remove from heat and let stand, covered, 10 minutes. Spread rice on a sheet pan and place in refrigerator for at least 2 hours.
2. Make marinade: Combine soy sauce, sherry, canola oil, serrano pepper, garlic and ginger. Pour over chicken breasts and marinate for 1 hour. 3. While chicken marinates, preheat oven to 350°. Toast walnuts until golden brown, 12-15 minutes. Cool; reserve.
4. Reduce 1 cup of sherry to a syrupy consistency; yielding about ¼ cup of reduction. Reserve.
5. Roast peppers; remove skin, stem and seeds. Cut into quarters, reserve.
6. For fried rice: Heat a wok. Add canola oil and small diced onions to hot wok. Stir fry for 2 minutes. Add cooled rice and oyster sauce. Stir fry until thoroughly coated and heated through. If needed, re-hydrate rice with chicken stock. Salt and pepper to taste. Add toasted walnuts and stir to distribute evenly. Reserve warm.
7. Cook chicken. Season with salt and pepper then grill until done, 8 to 10 minutes or until juices run clear. Allow chicken to rest before slicing.
8. To serve: Divide rice evenly among 4 plates. Slice chicken on the bias and place over walnut fried rice. Top with roasted peppers. Drizzle sherry reduction and walnut oil around perimeter of rice and garnish with chives.
NUTRITIONAL INFORMATION: Calories 605 (378.6% from fat); Fat 42.1g (sat. 4.12g); Protein 45.6g; Carbohydrates 13.1g; Sodium 366mg; Cholesterol 106mg; Fiber 3.5g
SERVINGS:4 servings* For best results cook rice the night before, cover and refrigerate.From:Submitted by Dennis Chan, Student, Culinary Institute of America