In a small saucepot over medium-high heat, bring 3/4 cup of water and
Brown Rice (1/4 cup)
to a boil.
Reduce heat to medium, cover and simmer hard for 15 minutes until all water has been absorbed or rice is cooked.
Remove from heat and fluff rice with a fork. Cover and keep warm.
Sweet Onion (1)
but dice only half of it. Chop
Garlic (2 cloves)
. Peel and mince
Fresh Ginger (1 Tbsp)
. Set aside.
Red Fresno Chili Pepper (1)
in half and remove the stem and seeds and discard. Chop the chili into 1/4 inch pieces. Slice green part
into 1/4 inch thin slices. Set aside.
Using a colander, strain the
Water Chestnuts (1/2 cup)
and slice only half into quarters. In a small bowl, mix together 1 cup of water and
Chicken Base (1 pckg)
Heat a large saute pan over medium-high heat and add 1 tablespoon of olive oil. Season the
Chicken Thighs (2)
with 1/4 teaspoon each of salt and pepper. When the oil is hot, add the chicken and sear for 4 to 5 minutes on each side or until cooked through.
Once cooled, dice the chicken into 1/2 inch pieces and set aside.
In the same saute pan over medium-high heat, add onions and saute for 3 minutes.
Add the garlic cloves, fresh ginger and fresno chile. Saute for 1 minute.
Add the quartered water chestnuts and cook an additional minute.
Add diced chicken, 2 tablespoons of chicken broth,
Tamari Soy Sauce (1 Tbsp)
Rice Vinegar (2 Tbsp)
, and 1/4 teaspoon pepper. Add rice and cook for 3 minutes.
Remove from heat and fold in green onion.
Butter Lettuce (4)
leaves on each plate and divide chicken and rice mixture equally among them.
Garnish with only half of the
Black Sesame Seeds (1/2 tsp)