2/3 cup light soy sauce
1/2 cup rice vinegar
4 tbsp. honey
4 tbsp. sesame oil
2 (heaping) tbsp. organic garlic paste (or finely minced)
2 (heaping) tbsp. organic ginger paste (or finely minced)
¼ cup chopped organic scallions
Juice and zest of half a lime
1 tbsp. raw sesame seeds
Black pepper to taste
1 cup Jasmine rice
¼ cup fresh, ripe pineapple, diced
1 zucchini, chopped
¼ cup yellow onion, chopped
Vegetable or canola oil
Sea salt and black pepper
Watermelon-Lychee Martini w/ fresh Mint
2 ounces vodka
1-2 ounce water
2 lychee fruits (canned)
1-2 fresh mint leaves
¼ chopped fresh watermelon
½ ounce lychee liquor
1/2 cup crushed ice
Whisk together all ingredients until honey has dissolved. Place chicken in a 1 gallon Ziploc bag and pour marinade over. Marinate in refrigerator for at least 2 hrs. or overnight. Remove from refrigerator ½ hr. to 1 hr. before grilling.
Place remaining marinade in a sauce pan and bring to a simmer over medium heat for 5 minutes. Remove from heat and let cool. Marinade should thicken slightly.
Brush marinade over grilled chicken just before serving.
In a heavy bottom sauté pan or wok, sauté onion with a drizzle of vegetable or canola oil over medium-heat. Stirring until soft and lightly brown around edges. Raise heat to medium –high and add Zucchini and cook until zucchini softens but is still somewhat firm to the touch. Season with salt and pepper and set aside.
In the same pan, lightly sauté the pineapple to release juices. Add 1 cup rice and 2 cups water and give it a stir. Bring to a boil, reduce heat to low, and cover for 20 minutes. (optional: grill zucchini and pineapple)
When rice is finished, stir in sautéed zucchini and onion mixture.
Serve alongside Asian Ginger Grilled Chicken.
Watermelon-Lychee Martini w/ Fresh Mint
Blend until smooth and serve in martini glass immediately