Thai Chicken with Brown Rice, Large Family Recipe (15 servings)

2 pounds chicken strips, cooked

5 Tablespoons minced garlic

2 Tablespoons fresh cilantro

1/3 cup fresh green onions

1 cup low sodium soy sauce

2 1/2 Tablespoons rice vinegar

2 teaspoons granulated sugar

1/2 teaspoon cayenne pepper

2 cups long grain brown rice, dry

5 oz. fresh green onions
2 1/2 Tablespoons lime juice

Rinse cilantro under cool running water. Trim and chop cilantro.

Rinse green onions under cool running water. Trim and chop green onions into ½ inch pieces.

Combine soy sauce, vinegar, sugar, and cayenne pepper in mixing bowl. Add garlic, cilantro, and green onions to mixture. Stir to combine.

Place cooked chicken in a pan. Pour marinade over chicken. Mix the marinade with chicken to cover chicken completely.

Cook rice in rice cooker. Fluff with fork to loosen rice.

Rinse green onions under cool running water. Trim and chop green onions into ¼ inch pieces. Add green onions to rice and combine.

Pour and mix lime juice with the rice.

Remove marinated chicken from refrigerator. Place chicken in a single layer in the pan. Bake chicken at 350°F until internal temperature reaches 165°F

Makes 15 servings of ¾ cup of rice mixture topped with ¼ cup of Thai Chicken mixture.