Jackie's Lemongrass Ginger Chile Chicken and Rice

"Chicken is marinated in a lemongrass sauce and then topped with a chile-ginger sauce and served with shallot rice for a quick and tasty weeknight dinner that can be served at dinner parties too. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner"


Ingredients

• 1 pound skinless, boneless chicken breasts
• Marinade:
• 2 tablespoons oyster sauce
• 1 tablespoon cooking oil
• 1 tablespoon white sugar
• 2 cloves garlic, minced
• 1 stalk lemon grass, tough outer stalks removed and inner stalks minced
• Chile Ginger Sauce:
• 1/4 cup chicken broth
  
  • 1/4 red bell pepper
  • 2 tablespoons oyster sauce
  • 1 (1 inch) piece fresh ginger, peeled
  • 3 cloves garlic, peeled
  • 1 tablespoon tamarind paste
    
    
    • 1 tablespoon white vinegar
    • 1 tablespoon white sugar
    • 1 1/2 teaspoons fish sauce
    • 1 tablespoon cooking oil
    • 1 shallot, minced
    • 2 cloves garlic, minced
    • 1 3/4 cups chicken broth
    • 1 cup white rice
    • 1 red chile pepper, or more to taste
    • 1/4 teaspoon ground white pepper
    • 1/4 cucumber, cut into matchstick-size pieces
    • 1 green onion, sliced
    • 
      Directions
    • Prep
      20 m
    • Cook
      38 m
    • Ready In
      58 m
    
    
    
    Place chicken breasts on a solid, level surface. Pound with a meat tenderizer until 1/2-inch thick.
    
    Mix 2 tablespoons oyster sauce, 1 tablespoon cooking oil, 1 tablespoon sugar, 2 cloves minced garlic, and lemon grass together in a bowl. Rub marinade over chicken.
    
    Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken, reduce heat to low, cover skillet with a lid and cook until chicken is no longer pink in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.
    
    (The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken, reduce heat to low, cover chicken with aluminum foil, and cook until chicken is no longer pink in the center, about 4 minutes.)
    
    Combine 1/4 cup chicken broth, red bell pepper, 2 tablespoons oyster sauce, ginger, 3 cloves garlic, tamarind paste, vinegar, 1 tablespoon sugar, and fish sauce in a food processor; blend into a smooth chile sauce.
    
    Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil, about 1 minute. Remove skillet from heat and pour sauce into a bowl.
    
    Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent, 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice, red chile pepper, and white pepper. Reduce heat and cover; cook until most of the broth is absorbed, about 15 minutes.
    
    Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook, 3 to 5 minutes.
    
    Garnish rice and chicken with cucumber, green onion, and cilantro. Pour chile sauce on top.