NOTES
• Double the amount of rice and use leftovers to make fried rice the next day. See Recipe 4 from Week 21.
• The chicken can be marinated all day so mix together the marinade ahead of time and then throw the chicken in it before heading out the door in the morning.
• You could make regular white or jasmine rice if you don’t want to bother with the ginger rice but when you make the marinade for the chicken, you already have out almost all the ingredients you need. The rice can be made ahead of time and stored in fridge then reheated. It is so yummy you will want to make this rice a lot!
INGREDIENTS
For Chicken:
• 1/3 c. honey
• 1 tbsp fresh ginger, minced
• 1 tbsp fresh lemon juice
• 1 tbsp cider vinegar
• 1 tbsp sesame oil
• ½ tsp orange zest (optional)
• ½ tsp Worcestershire sauce
• 4 cloves garlic, minced
• Juice from ½ orange
• 2 boneless, skinless chicken breasts, trimmed of fat (if they are thick, place on a cutting board with plastic wrap over chicken and use a mallet to lightly pound them to a more manageable thickness (for even and faster cooking) or slice in half crosswise to get 4 thin breasts)
• 1 tsp cornstarch
• 1 tsp water
• Sesame seeds and green onions for serving
For Rice:
Combine all the following ingredients below except rice. Bring water to a boil, add rice, return to a boil and cook according to package directions.
• 1 large chunk of fresh ginger (about 3 inches long), cut into several thin pieces and smashed with the flat side of a large knife or mallet to release juices
• 2 ¾ c. chicken broth
• 2 tbsp light soy sauce
• 2 tbsp vegetable or canola oil
• 1 ½ c. rice (try basmati or jasmine rice for this recipe! Long-grain white will also work fine. Brown is ok too although you’ll have to cook it longer).
• 2 cloves garlic, minced
• Salt & pepper to taste
DIRECTIONS
1. Combine the chicken marinade ingredients (honey through orange juice) in a large container or zip-lock, add chicken, shake and marinate in the fridge for at least two hours and up to all day if you want. If you’re home, turn the bag around once in awhile.
2. See directions to make the rice above.
3. Remove chicken from marinade and strain through a sieve. Preheat your grill or if cooking on the stove top, heat a large skillet with a thin layer of oil to medium heat. Cook the chicken for 7-8 minutes then flip and cook for an additional 4-5 minutes or until chicken is cooked through. If grilling, oil the grates well before putting chicken on grill. Oil again before turning. Easiest way to do this is to dip a wad of paper towels in oil and use a tongs to quickly brush the grates with the oiled paper towel.
4. Cook the marinade (minus the solids that you strained) for at least 3 minutes at a boil. Mix cornstarch and water in a bowl and stir with a whisk. Add to marinade and cook for 1 minute longer. Remove from heat.
5. Let the chicken rest for a few minutes then slice into thin strips. Serve over ginger rice and drizzle with sauce. If desired, sprinkle with sesame seeds and green onions. Delicious with some steamed broccoli.
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