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Japanese Grilled Chicken, Fragrant Rice and Stir-Fry Veggies

Japanese Grilled Chicken, Fragrant Rice and Stir-Fry Veggies
YIELDS
2 servings
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Ingredients

1
egg
½
tsp salt (2.5 mL)
1
Tbsp paprika (15 mL)
¼
cup honey (60 mL)
2
Tbsp sesame oil (30 mL)
2
Tbsp soy sauce (30 mL)
1
Tbsp lime juice (15 mL)
12
to 16 boneless skinless chicken thighs (600 g)
1
zucchini
5
mushrooms
large red onion
red pepper
1 ½
cup basmati or jasmin rice (325 mL)
3
cup water (750 mL)
1
tsp olive oil (5 mL)
½
tsp Mrs. Dash Original Seasoning (5 mL)
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Directions

Step 1

In the morning…
Stir together egg, salt, paprika, honey, sesame oil, soy sauce and lime juice in a 9 x 13 inch pan.

Step 2

Add chicken, cover with plastic wrap and set in refrigerator.

Step 3

Cut zucchini, mushrooms, red onion and red pepper into chunks and set in fridge.

Step 4

Just before dinner…
Microwave rice and water on high for 10 minutes and medium for 10 minutes. Let stand.

Step 5

Heat barbeque to medium.

Step 6

Place marinated chicken thighs on grill, pouring the balance of marinade all over each.

Step 7

Cook each side for 7 to 10 minutes or until juices run clear.

Step 8

Heat oil in fry pan.

Step 9

Add veggies, spice and reduce heat, tossing occasionally until crisp.

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