Ingredients
Serves 24
- 125 ml (375 milliliters) Vegetable oil
- 60 ml (175 milliliters) Rice vinegar
- 125 ml (375 milliliters) Soy sauce
- 45 ml (125 milliliters) Club House La Grille ® Spicy Pepper Medley
- 8 each Boneless skinless, chicken breasts
- 150 ml (500 milliliters) HoneyLiquid White Honey Squeeze Beehive1 KG
- 60 ml (175 milliliters) Vegetable oil
- 750 ml (4 1/4 liters) Diced red bell pepper
- 1 liter (3 liters) Coconut milk
- 60 ml (175 milliliters) Soy sauce
- 10 ml (30 milliliters) Club House ® Ginger, Ground
- 15 ml (45 milliliters) Club House Granulated GarlicGarlic Granulated700 GR
- 5 ml (15 milliliters) Club House ® Cayenne Pepper, Ground
- 1 liter (3 liters) Cubed mangoes, fresh or canned, drained
- 2 liters (6 liters) Cooked Basmati rice
Procedure
- Combine vegetable oil rice vinegar soy sauce and La Grille Spicy Pepper Medley in a self-sealing plastic bag or shallow baking dish. Add chicken and turn until well coated. Marinate for 2 to 24 hours in refrigerator. Grill chicken until internal temperature reaches 165¼F (74°C). Finish in oven if necessary. Brush with honey just before serving. Heat oil in sautéed pan. Add bell peppers and sautéed for 1 minute. Add coconut milk soy sauce and remaining seasonings. Cook over medium heat until sauce is reduced by half (about 15 minutes). Add mangoes and gently heat through. Reserve half the sauce. Add rice to remaining sauce and stir. Plating Instructions: To serve place 250 mL rice on a plate. Top with chicken breast. Garnish with 125 mL reserved sauce.
CHEF's TIP!
Garnish with sliced green onions. Add extra chili peppers to the rice, if desired.
