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Friday, August 13, 2010

Grilled Asian Chicken with Bok Choy and Onions and Ginger-Cilantro Rice

Grilled Asian Chicken with Bok Choy and Onion

After my great success with the shrimp and sausage skewers, I was anxious to try other recipes in the June issue of Bon Appetit. I'm embarrassed that it's taken me nearly two months to share these recipes with you because they are truly easy and outstanding, but summer isn't over so you still have time to get your grill on. 

Grilled Asian Chicken with Bok Choy and Red Onions

This was one of the rare occasions when I made the full recipe because I was eager to try the accompanying recipe for the leftovers. I promise I won't take two months to share that one with you.  I only made a few changes to the recipe. To kick up the spice factor, I used a spicy mango chutney. Also, I left out the mushrooms and peppers because those are not vegetables I consume in great (or any) quantities. Lastly, in the rice, I switched out brown rice for the white. Even with the cooking time of the rice, this is a pretty quick dinner so it's nice to have for a weeknight or a weekend get together.

Ginger-Cilantro Rice

Grilled Asian Chicken with Bok Choy and Onions
(Adapted from Bon Appetit, June 2010)

Makes 4 servings plus leftovers

8 1/2-inch thick rounds red onion
4 baby bok choy, halved lengthwise
1 1/4 cups mango-sesame dressing (recipe below)
6 boneless skinless chicken breasts or thighs
Nonstick vegetable spray

Arrange the vegetables on a large, foil lined baking sheet. Brush the vegetables lightly on both sides with 1/3 cup of the mango-sesame dressing and sprinkle with salt and pepper. On a separate foil lined baking sheet, arrange the chicken and brush on both sides with an additional 1/3 cup of dressing. Sprinkle each side with salt and pepper.

Preheat a grill pan over medium high heat and spray with a bit of cooking spray. Grill the vegetables until just tender, turning occasionally, about 8 minutes. Return the vegetables to the same baking sheet.

Grill the chicken until cooked through, about 5 minutes per side. Transfer the chicken to a cutting board and let stand for 5-10 minutes. Serve the chicken on a platter with the vegetables. Serve with some of the remaining dressing.

Printable Recipe

Mango-Sesame Dressing
(Adapted from Bon Appetit, June 2010)

Makes about 2 cups of dressing

1/2 cup vegetable oil
3/4 cup mango chutney (I used spicy mango chutney)
6 tablespoons unseasoned rice vinegar
3 large garlic cloves, grated
6 3/4 teaspoons light soy sauce
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons crushed red pepper flakes

Combine all ingredients in a blender or food processor. Cover tightly and blend until the dressing is smooth. Season to taste with salt and pepper. Dressing can be made up to a week ahead of time and kept covered and chilled in the refrigerator.

Printable Recipe

Ginger-Cilantro Rice
(Adapted from Bon Appetit, June 2010)

Makes 2 generous servings

1/2 cup brown rice
1 1-inch round peeled ginger plus 1/2 teaspoon grated fresh ginger
1 cup low-sodium chicken broth
3/4 cup chopped fresh cilantro
1/2 green onion, thinly sliced
1 tablespoon vegetable oil
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon unseasoned rice vinegar
Salt and pepper to taste

Combine the rice and ginger rounds in a large saucepan. Add the broth and sprinkle with salt. Bring the rice to a boil, then reduce to a simmer. Cover and simmer until the rice is tender, about 30-40 minutes.

Meanwhile, combine the chipped cilantro, green onion, grated ginger, both oils, and the rice vinegar in a small food processor. Blend until almost smooth and season to taste with salt and pepper.

Transfer the rice to a bowl and fluff with a fork. Remove the ginger rounds. Toss the rice with the cilantro oil and serve.

Printable Recipe

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21 comments:

Becca said...

You had me at the beautiful grilled red onions!

Becca

inanoyster.com said...

that looks delicious! the ginger-cilantro rice sounds like such a fragrant combination!

inanoyster.com said...

that looks delicious! the ginger-cilantro rice sounds like such a fragrant combination!

Maria said...

Now that is a meal! yum!

Joy said...

I love cilatro rice. Great recipes.

Joanne said...

I saw this in the June issue and swooned! What's most embarassing is that I haven't made it yet!

Pam said...

This sounds and looks delicious. Love Bon Appetit and their great recipes. Good job!

Jenn said...

Yum!!! I'm loving the ginger-cilantro rice. I'm going to try that.

Don't worry about taking a while to post stuff. I've been lagging as well. I need to catch up!!! :)

Bridgett said...

I have been craving Asian style food for some time now and this is one I will be adding to the list. You are so talented Esi!

marla {family fresh cooking} said...

You give us so much in this recipe(s) I love that. The green cilantro rice is one of my favorite ways to enjoy rice. Makes it extra special! The sauce on the chicken sounds great. xo

Kelly Valentine said...

Mmmmm...ginger cilantro rice. Sounds yummy to me!!

xxo Kelly
Glamourous Spirit

Anna A. said...

Mmmm I want some grilled bok choy now.

Erica said...

Grilled onions are a freaking mazing. I have never cooked with bok choy. I love it when I get it out though...I think its about time I give it a go on my own

joven said...

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http://forlots.blogspot.com/

s said...

This looks absolutely delicious!

vanillasugar said...

one of my clients gave me her stacks (very old stacks) of bon appetit magazines. they date back to like 1980. so cool. the ads are all cheesy 80 ads, but the recipes, oh the recipes are good, can't wait to dig into them. i wish i ate as healthy as you did. i need to grow my own herbs already...do you?

Pauline said...

You're making me crave cilantro rice! :)

Lisa said...

I love the myriad of flavors in this dish, especially the mango-sesame dressing and ginger cilantro rice. Grilled red onions, chicken and bok choy with all that flavor. Beautiful and mouth watering!

Jamie said...

Great recipes and it looks delicious. Love all the sweet and sour and fruity flavors. Beautiful!

Sippity Sup said...

I was all prepared with my comment and then I got distracted by the dandelion and poached egg pic that appeared right below this post. No I can't think straight til I check that out! GREG

Healthy Mamma said...

Sounds wonderful! I make a kindof sortof similar dish but I can't wait to try your version, it looks wonderful!