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- Preparing Time: 2 hours and 20 minutes
- Total Time: -
- Served Person: 5
- 1/3 cup brown sugar
- 1/2 teaspoon ground black pepper
- marinade:
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons fish sauce
- 2 minced garlic cloves
- 1 cup cooked brown rice
- 4 cups fresh arugula
- 1/4 teaspoon dried crushed red pepper flakes
- 4 boneless, skinless chicken thighs
- 2/3 cup rice vinegar
- 1/2 teaspoon dried crushed red pepper flakes
- bowls:
- 3 tablespoons cooking sherry
- 2 red bell peppers, thickly sliced
- 1 cup canned garbanzo beans, drained and rinsed
- 1 cup california walnuts halves and pieces
- sweet and sour dipping sauce:
Combine all ingredients for marinade in a bowl and stir well to dissolve the sugar. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours. Make dipping sauce by adding all ingredients into a saucepan. Stir and bring to a boil. Reduce heat slightly and keep at a gentle boil. When sauce is reduced by 1/3, remove from heat. The sauce will thicken as it sits. Preheat grill. Brush grill grates with oil or spray with cooking spray. Place chicken and red pepper slices on grill grate and grill on medium heat, turning occasionally, until chicken is no longer pink in the center and peppers are charred, 8 to 10 minutes. In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, sliced grilled chicken, and walnuts. Drizzle with warm sweet and sour sauce.
