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1
Marinate chicken in 3/4 cup of Teryaki sauce over night preferably two.
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2
In a sauce pot melt butter over medium heat.
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3
Add shallots and sweat til translucent about 3-5 min.
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4
Add rice and season with 1t.
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5
salt and 1/2t.
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6
pepper.
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7
Toast rice slightly to bring out nutty aroma and add chicken stock.
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8
bring to boil stir once cover reduce to simmer.
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9
cook rice 20 min and remove from heat let stand.
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10
While rice is cooking, heat 1Tbl oil in saute pan over high heat.
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11
Quickly stir fry carrots celery for two minutes.
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12
Add garlic and ginger and reduce heat to medium.
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13
season to taste with salt and pepper.
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14
While rice is streaming and veggies are sauteing season marinated chicken breast with salt and pepper and grill over medium high heat about 7 minutes per side.
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15
When chicken is turned once begin glazing with Teryaki sauce to caramelize the sugars.
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16
Back to the saute pan..Stir in rice and eggs and cashews and stir fry till rice is golden/slightly brown.
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17
Add Teryaki sauce to taste and remove from heat.
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18
On plate..pack rice into 1 cup measuring cups and invert onto plate.
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19
remove the cup leaving a beautiful pile of rice.
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20
cut chickens on a bias and place in front of rice.
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21
place Teryaki sauce into squirt bottle and garnish plate with it.
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22
garnish rice with julienned peppers and the entire dish with fresh herbs.
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23
Enjoy;-)
