GINGER CHICKEN VEGGIE RICE BOWL

This ended up being a "throw together dinner" that turned out beautifully.  Simple easy ingredients, a quick stir fry served over basmati rice and dinner was done.

Marinade:

3/4 - 1 lb. skinless, boneless chicken breasts cut into 1 inch cubes

1/4 cup Tamari Sauce or gluten free soy sauce

1 small minced garlic clove

1/4 wedge of fresh lemon

Mix the above ingredients into a bowl squeezing in the fresh lemon juice, toss in the chicken refrigerate and marinate 1-2 hrs.

2 Tblsp. Extra Virgin Olive oil

1/4 sliced red pepper, peeled

1 minced garlic clove

1/2 cup sliced onion - sliced into 1 inch slices

1 1/2 Tblsp. fresh minced ginger

1/2 cup frozen edamame beans

1 celery stock sliced on the diagonal

5 crimini mushrooms, sliced

1/2 cup chicken stock

sauce: combine in a bowl and set aside until ready to use:

1/2 cup chicken stock

1/2 cup Tamari sauce or gluten free soy sauce

3-4 Tbsp. ketchup - base on level of sweetness you prefer

3-4 drops sesame oil

splash of white vinegar (or rice wine vinegar)

1 heaping Tblsp. cornstarch

Mix the marinade in a bowl, adding the chicken and evenly coat then refrigerate 1-2 hrs.

Mix up the sauce ingredients, set aside until ready to use.

Heat up a large frying pan with the EVOO on low medium heat.  Add in the vegetables and saute about 5 minutes.  Pour in 1/2 cup of chicken stock  and continue to saute until the most of the stock has evaporated and the veggies are tender.  Then using a slotted spoon, remove the chicken from the marinade (discard used marinade) add in the chicken sauteing another 5-8 minutes until the chicken is cooked.  Pour in the sauce and stir until thickened, (if too thick add in a splash of chicken stock) serve over cooked rice.

 

 

Ina Gawne
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December 3, 2021
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