Sometimes when you make new recipe, you know it’s a keeper – one that you will make over and over again. This grilled Asian chicken with grilled vegetables and ginger-cilantro rice is one of those. The mango-sesame dressing is fabulous on both the chicken and the veggies. And you can use the leftover chicken and dressing to make a chicken and noodle salad for another meal.

Grilled Asian chicken & vegetables with ginger-cilantro rice

The original recipe called for Major Grey’s Chutney. To avoid additives and preservatives I used Sharwood’s Bombay Club Mango Chutney, which is additive- and preservative-free. To avoid additives in the soy sauce, use tamari instead. I couldn’t find bok choy or shiitakes this week, so I used radicchio and a portobello mushroom.

Mango-Sesame Dressing

3/4 cup vegetable oil

3/4 cup mango chutney

6 tablespoons unseasoned rice vinegar

3 large garlic cloves, peeled

6 3/4 teaspoons soy sauce

1 1/2 tablespoons Asian sesame oil

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons dried crushed red pepper

Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. Can be made 1 week ahead. Cover and chill.

Chicken and Vegetables

Ingredients:

8 1/3-inch-thick rounds red onion

8 large shiitake mushrooms, stemmed

8 red radishes, trimmed, halved

4 baby bok choy, halved lengthwise

1 large orange bell pepper, cut lengthwise into 8 strips

1 1/4 cup mango-sesame dressing, divided

6 boneless chicken breast halves with skin

Nonstick vegetable oil spray

Preparation:

Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.

Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.

Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.

Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Arrange chicken breasts and vegetables on platter. Serve with remaining dressing. 4 servings plus leftovers.

Ginger-Cilantro Rice

Ingredients:

1 cup long-grain white rice

2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus 1 teaspoon minced peeled fresh ginger

1 2/3 cups low-salt chicken broth

1 1/3 cups chopped fresh cilantro

1 green onion, thinly sliced

3 tablespoons vegetable oil

1 tablespoon Asian sesame oil

1 teaspoon (or more) unseasoned rice vinegar

Preparation

Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes.

Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and more vinegar, if desired.

Transfer rice to bowl. Remove ginger rounds. Mix in cilantro oil and serve.

From the June 2010 issue of Bon Appetit