Grilled Ginger-Soy Chicken with Fried Rice

I did not grill this, I baked it at 425 degrees for 45 minutes. I also used a cut up whole chicken (about 7 lbs) with the skin on and so being I had so much chicken I doubled the marinade. It had a wonderful taste, next time I am going to grill it and used the skinless chicken breasts.


Grilled Ginger-Soy Chicken

Prep time: 10 minutes
Marinating time: 2 hours
Cooking time: 20 min
Servings: 8

¼ C reduced-sodium soy sauce
1 T minced fresh ginger
2 T honey
2 T miso paste
1 T minced garlic
2 t toasted sesame oil
¼ t red pepper flakes
8 boneless, skinless chicken breast halves (3-4 pounds total)
½ t kosher salt
1 C unsalted dry-roasted peanuts

In a large resealable plastic storage bag, combine the first seven ingredients. Add the chicken and turn to coat. Seal and chill for at least 2 hours.
Lightly coat a grill rack with vegetable oil spray. Heat the grill to medium for indirect heat. (If using a charcoal grill, position the coals on one half of grill. If using a gas grill, heat one side to high, the other to low.)
Remove the chicken from the marinade. Discard the marinade. Season the chicken with kosher salt.
Place the chicken on the hottest section of the grill. Cook for 10 minutes turning once. Move to the cooler section of the grill and cook 10 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F. Sprinkle with peanuts.
317 calories per serving, 44 g protein, 8 g carbs, 12 g fat, 2 g saturated fat, 99 mg cholesterol, 424 mg sodium, 2 g fiber


FRIED RICE

3 tablespoons oil, divided
2 large eggs, lightly beaten
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry, or shrimp (I omitted the meat being I was serving it with chicken)
1/2 cup frozen sweet green peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce
Sliced green onions (optional) - Add at the end
Chopped almonds (optional) - Top each serving with a few toasted almonds

Heat 1 tablespoon oil in a large skillet over medium-high heat; add eggs, and gently stir 1 minute or until softly scrambled. Rremove eggs from skillet; chop and set aside. Heat 2 tablespoons oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat, poultry, or shrimp and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with green onions and almonds, if desired. Makes 4 servings