Chicken with Crispy Rice and a Honey Soy Gastrique
This is a take on chicken fried rice, and it’s a great way to use leftover rice.
Salt (to taste)
Pepper (to taste)
If you don’t have cooked rice on hand, start by steaming some rice (the ratio is 2 cups of water to 1 cup of rice), then allow it to cool enough to handle.
When the rice has cooled a bit, compress it enough so that it holds together, then form it into even shapes.
When your rice has been formed sauté each piece on high heat, in a bit of olive oil, until they are crispy and golden brown on both sides.
Next, season your chicken breast with salt and pepper, then sauté it in olive oil, until it has nice color on both sides, and is cooked through.
While your chicken breast is resting, sauté julienned carrot, broccoli stalk, and sliced garlic in olive until they’re caramelized. When the vegetables are done, deglaze the pan with a splash of white wine, and vinegar. Add your soy sauce, then add a few drops of a cornstarch and water slurry. You’ll just want thicken the sauce slightly, so add a bit of the cornstarch slurry then check your sauce, and add more as needed.
When the sauce has thickened, remove it from the heat and add pepper, and honey. Add just enough honey to balance the vinegar, and balance the sweet and sour flavors (it shouldn’t read as very sweet, unless that’s how you would like to make it).
When the sauce is ready, add your rice, chicken, and vegetables to the plate, spoon on your sauce, then add a couple of leaves of Thai basil (which works really well with the other flavors).