Preheat a large cast iron skillet on medium high heat. Add sesame oil. Brown ground pork.
Cook the black rice using a medium sauce pan, according to the package directions. This should take approximately 30 minutes for one cup of rice. We did this while cooking the lettuce wrap ingredients. Saved tons of time!
After the pork is fully browned, remove from pan, leaving juices. There won't be much as the pork is very lean. You may have to add a little more oil at this point.
Mise en place (cut and prepare) all your veggies so that they are diced in equal sizes.
Drain and quarter those yummy water chestnuts.
Sautee the veggies in the hot skillet until tender. Adding the ginger, garlic, and water chestnuts after your veggies are tender. This is a perfect time to season with salt according to your taste.
Add the pork back into the veggie mixture. Stirring well. Pour the teriyaki and soy sauces over the mixture. Continue to stir until heated through.
Using a small ramekin or other small bowl, fill to the top with the rice and carefully invert onto the plate to form those pretty little mounds of rice. Top with a drizzle of sesame oil and a few black sesame seeds.
Serve the pork teriyaki mixture on a platter in the middle of the table with the lettuce on the side for a crowd...or fill in a few individual lettuce cups for each person. Whatever you prefer!
Din-din tonight will work out just fine because Pesto of any kind is always a winner around here. After you make this, it will be a hit at your house too! The Grilled Tequila Lime Chicken with Spinach Cilantro Pesto is absolutely divine! Super yummy and super healthy but they won’t know what hit ’em.
Grilled Tequila Lime Chicken with Spinach Cilantro Pesto
Prepare chicken breasts by cutting into filets. Arrange in a 9x13 inch glass pan. Stir together marinade ingredients. Pour over chicken coating both sides. Cover and chill for at least 1 hour.
(We began the marinade process directly after lunch so our chicken marinated for 3 hours prior to cooking for dinner).
In a food processor, add ingredients for the spinach cilantro pesto. Blend until smooth. Set aside.
On a preheated grill, cook chicken breasts and lime halves until done.