For the rice:
- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1 cup brown whole grain rice
For the sauce:
- 1 cup chicken stock
- About 1/3 cup Tamari or soy sauce
- About 3 tablespoons Mirin (rice wine)
- About 3 tablespoons dry sherry
- About 2 tablespoon Worcestershire sauce
- 3 tablespoons sugar
- 2 thin slices fresh ginger root
- 1 large clove garlic, crushed
For the chicken:
- 2 tablespoons high-temperature cooking oil, such as peanut or canola
- 4 boneless, skinless chicken breasts
- Sea salt and coarse black pepper
- 2 mild frying peppers, such as cubanelle or Anaheim, seeded and cut into thin strips
- 1 bunch scallions, cut into 2-inch pieces
In a small pot, bring the stock and butter to low boil. Stir in the rice and cover; reduce the heat to a low simmer and cook for 2 minutes. Turn off the heat; do not remove the lid and let stand for 10 minutes.
Place the sauce ingredients in another small pot and bring to a boil. Let reduce by about half, 15 minutes at medium heat, at a low boil.
Add about 2 tablespoons cooking oil to a skillet and heat over medium-high heat. Season the chicken with light salt and more aggressively with pepper. Cook for 8-9 minutes, turning occasionally; remove. Add the peppers and stir for 2-3 minutes, but let them remain tender-crisp. Add the scallions and toss for 1 minute more; remove from the heat.
Slice the chicken across the breasts into 1/2-inch thick pieces.
Arrange the rice on plates or in shallow bowls and top with the peppers, scallions and chicken. Drizzle the sauce evenly over the chicken and rice, then serve.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit