Ingredients
8
(8-inch) bamboo skewers
1
teaspoon vegetable oil
1
tablespoon Sriracha sauce
1
tablespoon gluten-free reduced-sodium soy sauce
1
teaspoon grated gingerroot
1
lb boneless skinless chicken breasts, cut into 32 pieces (about 1 1/2 inches each)
Grilling spray
1
cup uncooked jasmine rice
1 3/4
cups water
4
cloves garlic, finely chopped
1/4
teaspoon salt
1/2
cup chopped fresh cilantro
Lime wedges, if desired
Preparation
Soak skewers in water 15 minutes.
In medium bowl, mix oil, Sriracha sauce, soy sauce and gingerroot. Add chicken pieces; toss to coat. On each skewer, thread 4 pieces of chicken; cover and refrigerate until ready to grill.
In 2-quart saucepan, heat rice, 1 3/4 cups water, the garlic and salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat; cover and let stand 5 minutes. Fluff with fork; stir in cilantro. Cover to keep warm.
Meanwhile, spray grill with grilling spray. Heat gas or charcoal grill. Place chicken skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally to cook on all sides, until chicken is no longer pink in center.
Serve skewers over rice with lime wedges.
