5-Spice Chicken with Minted Rice

Serves 4
4 Member Ratings

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Ingredients

For the Rice:
2 Tbsps olive oil, divided
1 cup frozen green peas
2 cups fresh baby spinach leaves, packed
1 cup packed mint leaves
2 each minced garlic
1/2 cup onion, finely chopped
1 cup Blue Ribbon® White Rice
2 Tbsps dry white wine
1 3/4 cups chicken broth
4 oz mascarpone cheese, softened
salt and ground black pepper, to taste
For the Chicken:
2 Tbsps Five-Spice powder
1/4 cup teriyaki sauce
4 boneless skinless chicken breasts

Cooking Directions

Heat 1 tablespoon olive oil in a medium saucepan over medium heat.  Add peas, spinach and mint and sauté until spinach wilts, about 2 minutes.  Remove to bowl of food processor and pulse briefly until coarsely chopped.

In same saucepan, heat remaining olive oil over medium heat.  Add garlic and onion and sauté until onion becomes translucent, about 1 minute.  Add rice and stir to coat grains.  Add wine and stir until absorbed.  Add chicken stock and bring to a boil; cover and reduce heat to low.  Simmer 20 minutes. 

Remove from heat and stir in mint mixture and mascarpone cheese.  Season with salt and pepper, if desired.

For Chicken:

While rice is cooking combine 5-spice powder and teriyaki sauce in a small bowl.  Brush chicken with mixture.  Discard remaining sauce.  Heat grill pan over high heat.  Reduce heat to medium and coat pan with a little olive oil.  Grill chicken until cooked through.  Serve with minted rice.