- 2 boneless skinless chicken breasts
- 1" fresh ginger
- 2 cloves garlic
- 1 med shallot
- 1 tsp dry mustard
- rice wine vinegar, about 8oz total
- 1/4c light oil
- 1/2 small head of cabbage, shredded
- 1c fresh peas, shelled
- 1/2c shredded or diced carrots
- 1c sushi rice
- sea salt
- green onion, chopped
- soy sauce
Pound thick part of breasts to create an even thickness. Place into gallon sized ziplocked bags, then pour marinade over chicken. Refrigerate for about an hour.
Combine shredded cabbage, peas, and grated or diced carrots in gallon sized ziplock. Add 1/4c vinegar. Sprinkle with salt. Seal and shake to mix well, then let sit for 15 to 20 minutes.
Rinse sushi rice and drain well. In a small saucepan, add 2Tbsp vinegar and 1tsp salt to 1c plus 1Tbsp water. Bring to a boil, then add rice. Cover and reduce heat. Let simmer for 15 minutes, then remove pan from heat. Let rice sit for 5 minutes, untouched and without lifting the cover.
Place chicken in baking dish and cover with marinade. Broil at 350f degrees for 10 minutes, then turn breasts and broil for an additional 10 minutes until cooked through.
Drain the vinegar from the veggies. Saute until carrots are soft, peas are cooked, and cabbage is wilted. Remove from heat and combine with rice.
When chicken is cooked, slice diagonally into thin strips and divide into four piles. Press rice & vegetables into 1c mold and turn out onto four plates. Drape strips of chicken over each of the four piles of rice. Sprinkle with green onion, drizzle soy sauce around rice, and serve.