Left to Right: Asian Sesame Rice, Oriental Grilled Chicken
Ingredients
1
tablespoon low-sodium soy sauce
1
tablespoon rice vinegar
1
tablespoon Dijon mustard
1
tablespoon honey
1
tablespoon chopped fresh cilantro
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
tablespoon dark sesame oil
2
carrots, cut into julienned strips
1
cup fresh snow peas, cut diagonally in half
4
green onions, sliced
1
clove garlic, minced
3
cups cooked rice
1
tablespoon sesame seeds, toasted*
Grilled chicken (optional)
*To toast sesame seeds, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly.
Combine soy sauce, vinegar, mustard, honey, cilantro, salt and pepper in small bowl; set aside. Heat oil in large skillet over medium-high heat until hot. Add carrots, peas, onions and garlic; cook and stir 3 to 5 minutes or until carrots are tender-crisp. Add rice and soy sauce mixture. Stir until well blended; heat thoroughly. Sprinkle with sesame seeds. Serve with chicken.
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