Cook’s Holiday

In my business I spend the majority of my day cooking for other people. When I arrive home, I want a meal that’s quick yet flavorful. This chicken is a favorite. Side dishes of steamed fresh broccoli and rice with toasted pine nuts and parsley are quick and easy too.

Combine 1/3 cup orange juice, 1 minced green onion, 2 teaspoons minced ginger root, 1 minced garlic clove, 1 tablespoon soy sauce, 1/4 cup hoisin sauce and 1 teaspoon sesame oil in a bowl. Add 2 boneless, skinless chicken breasts and marinate while starting side dishes and heating grill or broiler. Cook 3/4 cup white or basmati rice either in a rice cooker or saucepan according to package directions. Toast 1/4 cup pine nuts in a dry skillet. Chop a teaspoon or two of fresh parsley. Set both aside.

Boil water to steam broccoli. Grill or broil chicken about 7 minutes per side, basting second side with marinade when turning (discard marinade at this point). After turning chicken, steam broccoli. When rice is done, toss with pine nuts and parsley. Dot broccoli with butter. An attractive presentation for the rice is to spoon it inside an oiled (or sprayed) custard cup, then unmold onto a serving plate.

JILL O’LEARY

Santa Barbara

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How do you get dinner on the table fast? We mean real fast. The rules: No more than one stop on the way home, no more than 10 minutes’ prep time. The rest is up to you. To share your idea, write to The Last Minute, Los Angeles Times Food Section, Times Mirror Square, Los Angeles, CA 90053. Or e-mail us at food@latimes.com.