Tuesday, January 27, 2015

Gingered Chicken Stir Fry

If you live on the East Coast, you are probably in the midst of "Snowstorm Juno." If you are in the New Jersey area, then you might be a bit underwhelmed by the amount of snow that has actually fallen. I was told to expect thirty inches of snow at one point, we'll be lucky if more than a foot of the white stuff comes down here. I'm calling shenanigans on this snowstorm. I'm also calling out The Weather Channel on this whole named winter storms thing. Stop trying to make it happen! We don't like it!

Thirty inches of snow or not, I still get to have a snow day from work today! To celebrate a random Tuesday off, I made this stir fry for dinner last night. And I made enough of it so that there was lunch for my snow day. Now, I have major plans for a few hours of work and a bit of baking.

If you are in Massachusetts, stay safe and warm! You guys are supposed to get a whole bunch of snow!

One Year Ago: Chocolate Heart Sandwich Cookies
Two Years Ago: Yogurt with Raspberries and Mint
Three Years Ago: Soft Pretzels
Four Years Ago: Chocolate Marshmallows

Gingered Chicken Stir Fry
Adapted from Cooking Light Magazine

3 tablespoons low-sodium soy sauce
3 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 lemon, zested and juiced
1 jalapeno pepper, seeded and chopped
1 teaspoon freshly ground black pepper
2 pounds bone-in, skin on chicken thighs
1 medium zucchini, cut in half, sliced thin
2 medium carrots, peeled and sliced thin
1 small red onion, diced
2 cloves garlic, minced
2 cups baby arugula
2 cups cooked brown rice

In a large bowl, mix together soy sauce, vegetable oil, brown sugar, lemon zest, lemon juice, chopped jalapeno pepper and black pepper. Add chicken thighs and toss to coat. Let marinate at room temperature.

In the last ten minutes while chicken is marinating, toss zucchini and carrots in about 1 tablespoon oil. Cook vegetables in a large skillet over medium heat. Saute until just softened. Remove from the pan. Add 1 tablespoon oil to the pan and toss in onions. Cook for 1 minute before adding garlic, saute for 30 seconds. Move onions and garlic to the edges of the pan. Add half of the chicken to the pan and brown, cooking for about 3 minutes per side. Remove chicken and place on a clean plate. Brown remaining chicken. Return all the chicken to the pan and add 1/2 cup water. Place a lid on the pan and cook for about 10 minutes, until chicken is cooked through. Add zucchini and carrots back to the pan and warm for 1 minute. Add arugula and stir until just wilted.

Dish out 1/2 cup of rice into four bowls, top with chicken and vegetables. Delicious!

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