Rosemary Chicken With Rice & Asparagus

Combine 1/4 cup of the broth,as well as the garlic, rosemary, oil, soy sauce, sugar, and pepper in a zip-top plastic bag; add chicken, tossing to coat; let marinate in fridge at least 1 hour.

Place rice, remaining broth and water into a rice cooker and cook according to manufacturer's directions (this will take about 20 minutes).

Meanwhile, put chicken and marinade into a large skillet and cook over medium-high heat for about 7 minutes, or until the chicken is fully cooked but not dry- juices should run clear when chicken is pierced.

Add blanched asparagus, lemon zest, lemon pepper, and salt to the rice and toss.

Cut chicken pieces into thin strips on a cutting board.

Place a mound of rice in the center of each serving dish and surround with strips of the chicken.

If you like a dipping sauce, simpy make up a seocnd batch of the marinade and cook in a small saucepan over medium-high heat until reduced as much as you like it (you may add a little cornstarch first if you want to thicken it).