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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, April 27, 2017

Sticky Ginger Chicken


This dish is inspired by the Sticky Ginger Chicken from Budget Bytes.  I had a bell pepper and broccoli in the fridge, so I decided to incorporate them both into the meal.  Pretty much any vegetable that works in a stir fry will work with this sauce.  Miss F was disappointingly, not a fan, but C and I were major fans.  I think it was really because she had a friend over to play and they had snacked on chips and guacamole that afternoon, so much was eaten that I don't think she would have enjoyed anything that I served for dinner that night.  I usually use chicken thighs in stir fry, it really works wonderfully, and that is no different here.
Sticky Ginger Chicken

¼ cup brown sugar
3 tablespoons soy sauce
2 cloves garlic
1 tablespoon fresh ginger, grated
1 teaspoon Sriracha
2 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken thighs, cut into strips
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
1 teaspoon sesame seeds

Whisk together the brown sugar, soy sauce, garlic, Sriracha and 1 tablespoon oil. Place the chicken in a shallow bowl, pour the marinade over top. Marinate at room temperature for 30 minutes. Heat the remaining oil in a large skillet or wok over medium-high heat. Add the chicken, bell pepper and broccoli to the skillet. Cook for 3 to 5 minutes, until the chicken is cooked through. Remove the chicken and vegetables from the skillet, then pour the marinade into the pan. Bring the marinade to a boil and let it thicken. Return the chicken and vegetables to the pan, tossing to coat in the sauce. Serve over rice, sprinkled with the sesame seeds.

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