1 cup cooked brown rice
4 cups fresh arugula
2 red bell peppers, thickly sliced
4 boneless skinless chicken thighs
1 cup canned garbanzo beans, drained and rinsed
1 cup walnut halves and pieces

For the marinade:
3 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons cooking sherry
2 tablespoons brown sugar
1/2 teaspoon ground black pepper
2 minced garlic cloves
1/4 teaspoon dried crushed red pepper flakes

For the dipping sauce:
2/3 cup rice vinegar
1/3 cup brown sugar
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon fish sauce


  1. Preheat grill.
  2. Combine all ingredients for marinade in bowl and stir well to dissolve the sugar.
  3. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.
  4. Make dipping sauce by adding all ingredients into a sauce pan. Stir and bring to a boil. Reduce heat slightly and keep on a gentle boil. When sauce is reduced to 1/3, remove from heat. The sauce will thicken with time. You can make this ahead of time, but add a little water when you reheat.
  5. Brush grill grates with oil or spray with cooking spray.
  6. Place chicken and red pepper slices on grill grate and grill on medium heat, turning occasionally. Remove when chicken is fully cooked and peppers are charred.
  7. In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, grilled chicken, and walnuts. Drizzles with warm sweet and sour sauce.