Ingredients
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
Preparations:
- Preheat grill.
- Combine all ingredients for marinade in bowl and stir well to dissolve the sugar.
- Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.
- 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.
- Brush grill grates with oil or spray with cooking spray.
- 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.
- In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, grilled chicken, and walnuts. Drizzles with warm sweet and sour sauce.
