1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons light soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
vegetables
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add vegetable oil, ginger, and garlic to skillet until fragrant, 30 seconds. Add chicken and cook for 2 minutes; transfer to plate. Add vegetables and cook for approximately 5 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice or oriental noodles and garnish with fresh cilantro leaves (optional).
Thursday, January 21, 2010
Thursday, November 20, 2008
Island Rice Bowls
(This makes 6 large rice bowls)
1 bottle Yoshida's sauce 4 chicken breasts
1 head broccoli, florets only, chopped 1 medium zucchini, diced
2 carrots, shredded 1/4 c. celery, sliced (optional)
1/4 c. red pepper, finely chopped 1 tsp ginger
1 clove garlic, minced 1-2 tsp red pepper flakes
5 c. white rice, cooked
Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours. (I did this for you, just thaw the chicken, veggies and sauce before beginning).
Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through. After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes (I did this already too). Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
Serve by layering 1 c. of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 c. of sauce (more or less) drizzled over the top of each bowl.
1 bottle Yoshida's sauce 4 chicken breasts
1 head broccoli, florets only, chopped 1 medium zucchini, diced
2 carrots, shredded 1/4 c. celery, sliced (optional)
1/4 c. red pepper, finely chopped 1 tsp ginger
1 clove garlic, minced 1-2 tsp red pepper flakes
5 c. white rice, cooked
Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours. (I did this for you, just thaw the chicken, veggies and sauce before beginning).
Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through. After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes (I did this already too). Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
Serve by layering 1 c. of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 c. of sauce (more or less) drizzled over the top of each bowl.
