This past week has gone by so fast. I am piloting a new science curriculum and basketball season has begun. Tryouts were last week and today. I am pretty confident in the 13 boys I chose out of 44…a lot, I know. I am making sure to post the list of boys that made the team by the office and not by my door. I don’t know if I can stand to see the sad faces of all those boys who desperately wanted to be on the team. It was a very difficult decision, and I am completely drained. After looking at my photos when I got home, I realized I have several recipes to post. This recipe was made last week because it was fast, easy, and I have a ton of chicken in the freezer. Fortunately, it ended up being delicious!
- 2 Tablespoons ginger, freshly grated, or less to taste
- 2 cloves garlic, minced (medium)
- 1/2 cup hoisin sauce
- 1/4 cup orange juice
- 2 Tbsp low-sodium soy sauce
- 1/4 tsp black pepper
- 1 pound skinless chicken thigh(s), trimmed of fat and cut into small chunks
- 2 red bell peppers, sliced
- 2 tsp honey
- 2-3 scallions, fresh, reserve some for garnish
1. In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.
2. Remove chicken from marinade; reserve marinade. Stir fry chicken in a wok, or another hot pan. Once partially cooked, add bell peppers and scallions. Cook until chicken is done and peppers are cooked.
4. Serve chicken over rice and top with the sauce. Garnish with scallions.
Observations/Analysis: This recipe was originally intended to be an appetizer with a dipping sauce. The chicken chunks can be grilled on skewers and basted with the sauce. I decided to create a stir fry instead and add in some veggies. I also didn’t have any fresh ginger, so I used about 2 tsp. of ground ginger. I know there is a huge difference between fresh and ground ginger, but the dish still ended up tasting amazing. Instead of having a “dipping sauce” I poured the sauce over the chicken after it was plated. This dish took me about 30-40 minutes, start to finish. It is such a great way to have a delicious and healthy meal during the busy work week.