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1
Whisk first 4 ingredients in bowl.
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2
Place chicken in full-size shallow hotel pan.
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3
Pour sauce mixture over chicken, turning to coat both sides.
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4
(For trial recipe, use a resealable plastic bag).
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5
Cover.
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6
Refrigerate at least 2 hours or up to 12 hours.
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7
Remove chicken from marinade; discard marinade.
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8
Grill chicken on medium-high heat 3 to 4 min.
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9
on each side or until done (170F [77C]).
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10
Let rest, covered, 5 min.
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11
before slicing on the diagonal.
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12
Add rice to large saucepot with enough water to cover.
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13
Soak rice 30 min.
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14
Drain rice, rinse and return to saucepot.
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15
Add 3 qt.
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16
water (or 2 cups water for trial recipe).
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17
Bring to boil on high heat; cover.
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18
Simmer on low heat 10 min.
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19
or until liquid is absorbed.
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20
Let stand, covered, 5 min.
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21
before serving.
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22
Mix dressing and curry paste until well blended.
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23
Refrigerate until ready to serve.
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24
For each serving: Combine 1 cup (250 mL) hot cooked rice and 1 Tbsp.
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25
(15 mL) each nuts, raisins, peppers and scallions.
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26
Spoon into serving bowl.
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27
Fan 3.5 oz.
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28
(100 g) chicken slices on top of rice.
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29
Garnish with 2 Tbsp.
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30
(30 mL) cucumbers, 1 Tbsp.
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31
(15 mL) dressing mixture and 1 Tbsp.
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32
(15 mL) cilantro.
