Monday, February 16, 2015

White is the New Black

Happy Monday, folks!  How was your weekend?  (Or still weekend if you're lucky enough to get today off?)  We had a wonderful, snowy family weekend.  The drifts are currently overhead, I can't see my deck...but, hey, it's February.  So we.....
played in the snow, and slid down the drifts!
Supported Child labor.  (Hey, he has to earn his keep!)
Then had a red breakfast to top it off!!
 And since we weren't going anywhere, we decided that instead of going to Thailand, we would bring Thailand to us.  My fave restaurant around the east side is Pattaya, which specializes in fresh Thai dishes that are loaded with veggies and completely delicious.  My go to is the Ginger chicken, so I decided to try to recreate it at home - with a serious lack of ingredients.  Oddly enough, simple is best - it got 2 thumbs up from Greg, so I'll take that as a winner, winner Chicken Dinner!

Ginger Chicken for 2.5 (kiddo approved, too!)

10 ounces chicken breast, diced
1/4 cup fresh ginger, matchsticked
1 tbsp minced garlic
1/4 cup soy sauce
1 tbsp. sugar
1 tbsp. honey
2 tbsp.vegetable oil
1/2 cup chicken broth
1 cup each: celery, onion, red pepper (I used cauliflower, which was a poor substitution but better than nothing!)
1 cup brown rice, uncooked

Dice chicken, ginger and veggies.  In a covered container, mix soy sauce, garlic, sugar, honey, broth, and salt and pepper.  Marinate chicken and veggies for at least one hour.  Cook rice according to package. Reserving marinade, saute chicken, ginger and veggies in oil for 5 minutes, add in marinade and simmer for 10 minutes.  Serve over rice.

Super simple and super awesome.  Probably would have done better with oyster sauce and those peppers, but for a snowstorm, it'll suffice!! :-)

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