Chicken Chop-Chop

This is a copycat recipe from Chicken Kitchen known as The Original Chop-Chop. It is really very easy and the only things I had to perfect was their signature curry sauce and the marinade for the chicken. I love trying to guess what ingredients are used in great recipes and recreate them. I did a taste test with the original sauce and mine - nobody could tell the difference, mission accomplished! If you go to Chicken Kitchen nowadays there are many variations of the Chop Chop - The Deluxe, The Cuban, The Mexican, The Teriyaki, The Oriental etc... you get the point but my all time favorite is the good ole reliable Original Chop Chop. I normally use turmeric to give the rice the yellow color but I have also made it using a few threads of saffron, both ways are delicious.

Ingredients
Yellow Rice
Prepare regular rice(see post for perfect white rice), add 1/2 tsp turmeric to water for yellow color
4 chicken breasts, boneless & skinless
Chopped iceberg lettuce and tomato
Marinade
1/2 cup Lea & Perrins Worchestershire for chicken
1/4 cup lemon juice
3 TBSP vegetable oil
1 tsp freshly ground pepper
1/4 tsp salt

Directions
1. Combine all ingredients in a large plastic bag
2. Add the chicken, seal and marinate in the refrigerator for 2-3 hours
3. Broil, flipping once until no longer pink
4. Chop into bite size pieces keeping each breast separate for equal portions

Curry Sauce
1/2 cup mayonnaise
1/2 cup milk
1/4 tsp salt
1/8 tsp black pepper
1 tsp curry powder
Combine all ingredients with a whisk; set aside

To serve: In a large bowl add rice, chicken, lettuce, tomato and drizzle sauce on top

Tip: Serve with a warmed pita bread

Servings 4