Just made this last night and found it tasty!

Caroline Campion
From Every Day with Rachael Ray
June-July 2007

FOUR SERVINGS
Prep Time: 5 min
Bake Time: 30 min

Ingredients

One 1-inch piece fresh ginger, peeled
1/4 cup flat-leaf parsley leaves
1/4 cup fresh mint leaves
1/4 cup cilantro leaves
3/4 cup plus 2 tablespoons peanut oil

1/4 cup unseasoned rice vinegar
1 tablespoon honey
Salt and pepper
1 1/2 pounds thin chicken cutlets
1 cup jasmine or basmati rice, cooked

1. Using a food processor, finely chop the ginger, parsley, mint and cilantro. Add 3/4 cup peanut oil, the vinegar, honey, 3/4 teaspoon salt and 1/4 teaspoon pepper and process until blended.
2. In a grill pan, heat the remaining 2 tablespoons peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
3. Spoon the rice into bowls and top with the chicken and dressing.