Nasi Goreng Ayam (Chicken Rice) Serves 4

Portuguese accounts of Okinawan traders whom they regularly encountered in Malacca and other trading centers of South East Asia in the early 1500s, describe them as "truthful men ... who bring "porcelain, damask, onions and many vegetables." The Okinawan traders brought something back too. Nasi Goreng is an Indonesian dish, that's enhanced by the fish sauce commonly used in Thailand (Nam Pla) and Viet Nam (Nuoc Mam). This lively sauce gives a special Oriental zing to almost any dish you flavor with it. If you find its aroma a bit strong, substitute a mixture of one tsp. of low-sodium soy sauce to a half tsp. water.

• 8 ounces boneless, skinless chicken breast, diced
• 2 cloves garlic, minced
• 1/4 teaspoon red chili flakes
• 1/2 cup finely chopped yellow onion
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 1 1/2 teaspoons Thai or Vietnamese fish sauce
• 1 tablespoon Asian sweet-and-hot chili sauce
• 2 cups cooked brown rice
• 1 cup sliced cucumber
• 8 small tomato wedges
• 2 tablespoons chopped fresh cilantro
• 1 spritz nonstick canola spray

1. Coat a large skillet with nonstick canola spray and cook garlic and chili flakes over medium heat for 45 seconds to 1 minute or until golden.
2. Add onion and cook for 5 minutes or until transparent.
3. Add chicken and cook for 3 minutes or until golden.
4. Add green and red peppers and cook for 4 minutes or until chicken and peppers are cooked thoroughly. Add fish sauce and chili sauce, then stir to coat evenly.
5. Add brown rice and quickly stir with wooden spatula shaking the skillet back and forth.
6. Place cooked rice in a plate and garnish with 1/4 cup cucumber slices, 2 tomato wedges and 1/2 Tbs. cilantro. Repeat on 3 more plates. Serve.