For the rice:
- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1 cup brown whole grain rice
For the sauce:
- 1 cup chicken stock
- About 1/3 cup Tamari or soy sauce
- About 3 tablespoons Mirin (rice wine)
- About 3 tablespoons dry sherry
- About 2 tablespoon Worcestershire sauce
- 3 tablespoons sugar
- 2 thin slices fresh ginger root
- 1 large clove garlic, crushed
For the chicken:
- 2 tablespoons high-temperature cooking oil, such as peanut or canola
- 4 oneless, skinless chicken breasts
- Sea salt and coarse black pepper
- 2 mild frying peppers, such as cubanelle or Anaheim, seeded and cut into thin strips
- 1 bunch scallions, cut into 2-inch pieces
- In a small pot, bring the stock and butter to low boil. Stir in the rice and cover; reduce the heat to a low simmer and cook for 2 minutes. Turn off the heat; do not remove the lid and let stand for 10 minutes.
- Place the sauce ingredients in another small pot and bring to a boil. Let reduce by about half, 15 minutes at medium heat, at a low boil.
- Add about 2 tablespoons cooking oil to a skillet and heat over medium-high heat. Season the chicken with light salt and more aggressively with pepper. Cook for 8-9 minutes, turning occasionally; remove. Add the peppers and stir for 2-3 minutes, but let them remain tender-crisp. Add the scallions and toss for 1 minute more; remove from the heat.
- Slice the chicken across the breasts into 1/2-inch thick pieces.
- Arrange the rice on plates or in shallow bowls and top with the peppers, scallions and chicken. Drizzle the sauce evenly over the chicken and rice, then serve.