Japanese Grilled Chicken, Fragrant Rice and Stir-Fry Veggies

Directions for: Japanese Grilled Chicken, Fragrant Rice and Stir-Fry Veggies

Ingredients

1 egg

tsp salt (2.5 mL)

1 Tbsp paprika (15 mL)

cup honey (60 mL)

2 Tbsp sesame oil (30 mL)

2 Tbsp soy sauce (30 mL)

1 Tbsp lime juice (15 mL)

12 to 16 boneless skinless chicken thighs (600 g)

1 zucchini

5 mushrooms

large red onion

red pepper

1 cup basmati or jasmin rice (325 mL)

3 cup water (750 mL)

1 tsp olive oil (5 mL)

tsp Mrs. Dash Original Seasoning (5 mL)

1. In the morning
Stir together egg, salt, paprika, honey, sesame oil, soy sauce and lime juice in a 9 x 13 inch pan.

2. Add chicken, cover with plastic wrap and set in refrigerator.

3. Cut zucchini, mushrooms, red onion and red pepper into chunks and set in fridge.

4. Just before dinner
Microwave rice and water on high for 10 minutes and medium for 10 minutes. Let stand.

5. Heat barbeque to medium.

6. Place marinated chicken thighs on grill, pouring the balance of marinade all over each.

7. Cook each side for 7 to 10 minutes or until juices run clear.

8. Heat oil in fry pan.

9. Add veggies, spice and reduce heat, tossing occasionally until crisp.

See more: Grill, Quick and Easy, Dinner, Vegetables, Poultry, Main, Stir-Fry, Rice/Grain, Chicken, Japanese, Barbeque, Summer, Dairy-Free, BBQ