WHY IT WORKS: This recipe is savory and spicy with a chile sauce and tempered by fluffy Jasmine rice. The crispy shallots add a crisp bite to meld all the textures together and tempt your palette.
2 boneless, skinless chicken breasts
1/2 pound red cabbage, sliced thin
2 tablespoons rice flour
1 1/2 tablespoons sugar
2 tablespoons Bragg’s Amino Acids
1 dried chile de árbol
2 + 1 tablespoons Avocado oil
1/2 cup Jasmin rice
1 + 1/2 cup water
Cilantro , for garnish
- In a small saucepan heat 1 cup water with a BIG pinch of salt and the rice to boiling.
- Once it boils, cover and reduce heat to low.
- Cook 12-14 minutes until rice is tender and all the water has been absorbed.
- Remove from heat and fluff rice with a fork.
- Drizzle with avocado oil and set aside.
- While the rice is cooking, prepare the sauce.
- In a saucepan combine the Bragg’s amino acids, sugar, water and as much of the chile as you desire and bring to a boil.
- Reduce heat to low and cook, stirring frequently until sugar is dissolved and the sauce has reduced by half.
- Remove the chile.
- Pour sauce into a large mixing bowl.
- Heat 2 tablespoons of oil over medium-high heat.
- Pat chicken dry, season with salt and pepper on both sides.
- Add chicken and cook 5 minutes and then flip to second side and cook 5 minutes more until both sides are browned well.
- Remove chicken to cutting board for shredding.
- Shred chicken pieces and add to bowl with sauce.
- Add a scant 1/2 cup water to pan and warm.
- Add cabbage to the pan, seasoning with salt and pepper.
- Stir occasionally and cook until wilted and water has been absorbed.
- Slice shallot into thing rings.
- In a mixing bowl toss the shallot rings with the rice flour, separating the rings into individual pieces.
- Season with salt and pepper.
- Heat oil over medium high heat.
- Add shallots in a single layer to sizzling oil.
- Stir frequently until browned and crispy, 2-4 minutes.
- Divide the rice between 2 plates.
- Top with cabbage.
- Top with shredded chicken.
- Top with shallots and cilantro.