Chicken marinade:
4 (1/2 -pound pieces) of boneless, skinless chicken breast (2 pounds total)
3 tablespoons low-sodium soy sauce
Juice 1 lime
1 tablespoon sesame oil
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
Rice:
1 cup wild rice or brown rice
2 1/2 cups water
Eggplant:
10 to 12 baby eggplant, stems removed, and thinly sliced
2 tablespoons sesame oil, divided
2 scalions, thinly sliced
1/4 cup chopped fresh cilantro, plus extra for garnish
1/4 cup chopped fresh cilantro, plus extra for garnish
1 tablespoon lightly toasted sesame seeds
2 tablespoons roasted unsalted (or salted, if you prefer) cashew halves
1. In a large Ziploc bag or tightly closed container, add chicken and marinade ingredients and shake well. Refrigerate for a minimum of 2 hours or up to 6 hours.
2. Place rice and water in a medium pot and bring to a boil. Reduce to a simmer, partially cover and cook for 25 to 30 minutes or until the water is absorbed and the rice is cooked through yet still firm.
Recipe created by Susan Russo of Food Blogga.