Monday, July 1, 2013

Honey Ginger Chicken

I have become a supporter of local agriculture.  Every other week I get a box full of assorted produce from assorted Virginia farms.  In theory this is supposed to help me expand my culinary horizons.  Mostly I add vegetables I've never heard of to things I already know how to make.  This usually means tacos or, since I now get a dozen free range eggs, quiche.

Dominion Harvest sends out recipes.  Usually I look through them, decide I can't think of a main dish to make with the side dish, and give a piece of locally grown, organic lettuce to my pleco.  Last week I decided to modify the Honey Ginger Green beans into an entree.

Honey Ginger Chicken

  • Soy sauce
  • Green beans, trimmed (I assume this means "cut the weird looking ends off.  This is my first experience with green beans that doesn't involve a can.)
  • Sliced water chestnuts
  • Chicken, cut into cubes/small pieces
  • Sliced mushrooms
  • Celery, cut up
  • 2 tablespoons garlic
  • 1 tablespoon ginger (this is from the original recipe.  Having made it once, I will probably scale back on the ginger next time).
  • 1/4 cup honey
Boil water.  Add green beans and cook for ~5 minutes.  Drain and rinse with cold water.

Heat 1/2 cup of soy sauce in a skillet large enough to fit all your meat and vegetables.  Stir in garlic and ginger.  If you're lazy like me, the powder will soak up the soy sauce.  Add a bit more or see what it looks like after you add the honey.  Add chicken, water chestnuts, celery, and green beans.  Stir, cover, and go see what's on TV.

Check in on food.  Add mushrooms at some point.  Stir just enough that it looks like you're working hard and people should appreciate your efforts.  If you've got some greens from your produce box, go ahead and add those too.  I mean, they can't give you anything that's actually toxic, right?

Serve over rice or eat as is.

No comments:

Post a Comment