Hope you are having a GREAT week. I have been feeling a bit beat, on antibiotics (ugh!), but trying to keep it all in perspective and get over my BIG self! I have been doing lots of cooking this week which always makes me happy.
I love Asian inspired recipes so this recipe is a staple in my house. It’s quick, easy and kid and dietitian approved.
Soy sauce takes no time at all to infuse its savory flavor into meat, tofu, veggies or whatever you choose to season with it…so it’s a great last minute marinade to whip up. I love that you can get ginger minced up and ready to roll in recipes.
Simply mix the soy sauce, sesame oil, ginger and some sesame seeds and you are good to go. If you need a bit of spice use some cayenne pepper (a small sprinkle) and/or some garlic. (FODMAP followers use a bit of garlic infused oil.) Here it is marinating…
Then sauté some seasonal veggies and toss in a bag of brown rice (I use the Trader Joe’s microwave brown rice–ready in 3 1/2 minutes!)- for a quick fix dinner.
And yes, my kids liked it.
And I entered this recipe on Mr. Food Test Kitchen with a chance to be on TV! Check out contest here!
- 3/4 lb. boneless skinless chicken breast, thinly sliced
- 2 TB soy sauce ( I use San-J Tamari, reduced sodium)
- 1 TB sesame oil
- 1 TB minced ginger
- 1 TB sesame seeds (I use a mixture of traditional with black seeds too)
- 2-3 cups of veggies of your choice (I used Swiss chard, summer squash and mini eggplant)
- 1 TB olive oil.
- In medium size glass bowl, mix soy sauce, sesame oil, minced ginger, sesame oil.
- Add chicken to marinade and refrigerate until ready to cook 15 minutes or up to an hour and be sure to turn chicken over to ensure even coverage of marinade.
- Add chicken to non stick skillet and cook over medium heat until chicken is browned and cooked through. Remove chicken to plate.
- In same skillet, add 1 TB oil and sauté vegetables until al dente.
- Add back chicken while microwaving brown rice.
- Toss rice into skillet and add a dash of soy sauce. Stir to blend. EAT!