Asian Chicken Cutlets - cooking recipe

Ingredients

1 inch fresh gingerroot, 1 inch piece peeled
1/4 cup flat leaf parsley
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 garlic clove, minced (* new addition)
1/2 cup peanut oil (or walnut oil*)
1 tablespoon sesame oil (* new addition)
2 tablespoons peanut oil
1/4 cup rice vinegar (unseasoned)
1 tablespoon honey
salt and pepper
1 1/2 lbs chicken cutlets, pounded thin
1 cup jasmine rice or 1 cup basmati rice, cooked

Preparation

Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
Spoon the rice into bowls and top with the chicken and dressing.