- 6 chicken breast halves (skinned and boned; about 2 pounds total)
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon sugar
- 2 cloves garlic (pressed or minced)
- 1/2 teaspoon black pepper
- 3 1/3 cups water
- 2 cups long-grain white rice
- 1/4 cup water
- 6 green onions (ends trimmed)
Trim and discard fat from chicken. In a ziplock bag, combine chicken, soy sauce, sugar, garlic and pepper. Seal and let stand 10 to 15 minutes, turning bag occasionally.
In a 2- to 2 1/2-quart pan, combine rice and 3 1/3 cups water. Bring to a boil over high heat. Rinse rice until water is clear. Cook rice until most the water is absorbed (7 to 10 minutes). Cover and simmer over low heat, until rice is tender to bite (10 to 15 minutes longer).
Set an 11- to 12-inch nonstick frying pan over medium heat. When pan is hot, lift chicken from marinade and place in pan. Cook chicken, turning to brown both sides, until no longer pink in the thickest part (cut to test), 6 to 8 minutes total. (As an alternative to frying, you can bake chicken in the oven at 425˚F for about 45 minutes.) Remove chicken and set on platter; keep warm.
Pour remaining marinade and . cup water into pan. Stir over high heat until boiling. Pour into small bowl. Serve chicken with rice, garnished with green onions. Set out marinade to spoon over rice and chicken. Serves 6.