Directions

1. Mix chicken, one teaspoon salt, ginger, and half of the garlic. Set aside.
2. In medium saucepan over medium heat, warm one tablespoon peanut oil. Stir in onion whites, remaining garlic, and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries, sesame oil, and remaining green onions. Set aside.
3. In large frying pan over medium high heat, warm one tablespoon peanut oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside.