Sunday, February 24, 2013

Grilled Garlic Ginger Chicken & Stir Fried Veggies Over Noodles

 
 
Sometimes you have a plan for dinner, but end up having to switch things up.  Most of the time when this happens at our house it's because I realize at the last minute that I'm missing an ingredient ;) But sometimes I am just in the mood for something, and I try to satisfy my craving in a healthy way.  This Grilled Ginger Garlic Chicken was something I came up with the other night when I was craving Chinese take out.  Now...this isn't Chinese take out, but it has some of the flavors that were at the root of my craving....and it was pretty darn tasty ;)


 

Grilled Garlic Ginger Chicken:

Ingredients:
2 Large Boneless Skinless Chicken Breasts
4 Garlic Cloves (peeled and minced)
1 TBS Ground Ginger
2 TBS Low Sodium Soy Sauce
1 TBS Rice Vinegar
1 Tsp Sesame Oil
1 Scallion (chopped)

Directions:
Place chicken breasts, garlic, ginger, soy sauce, vinegar, sesame oil and scallions in a large zip lock bag (or glass container).  Close the bag and "massage" to mix the ingredients around.  Let chicken marinate for at least 20 minutes.

Heat the grill on it's highest setting.  Place marinated chicken on the grill and close the lid.  After two minutes rotate the chicken 45 degrees (without turning it over...this is just to make pretty grill marks).  After another two to three minutes flip the chicken over and cook for another four to five minutes (rotating 45 degrees after the first two minutes) with the lid closed.  Remove chicken from the grill and let it rest for five to ten minutes.

Stir Fried Veggies Over Noodles:

Ingredients:
1 Zucchini
1 Yellow Summer Squash
1 Carrot
1/2 Bunch of Asparagus
2 Tsp Sesame Oil
1/2 Tsp Onion Powder
1/2 Tsp Garlic Salt
2 Cups Cooked Whole Wheat Spaghetti or Soba Noodles
2 TBS Low Sodium Soy Sauce
1/2 TBS Rice Vinegar
Optional Toppings: Sriracha Hot Sauce, Toasted Sesame Noodles, Chopped Cilantro and/or Sliced Scallions

Directions:
Peel carrots and cut all veggies into bite sized pieces.  I tried to keep the thickness of my carrots, squash and zucchini pretty uniform so that they would cook at the same rate.  Heat oil in a large skillet over high heat.  Add veggies, onion powder and garlic powder to the pre-heated skillet.  Cook stirring almost constantly for about five minutes.  Don't over cook your veggies!  The cooking time will vary depending on how thick you cut your veggies. They should be heated through and tender, but still crisp.  Turn the heat off under the skillet, and add the cooked noodles, soy sauce and vinegar.  Toss to combine the noodles with other ingredients. 

Enjoy!
 
 

1 comment:

  1. I like the style of your article because it looks elegant and the content is readable. Anyway, the Recipes For Stir Fry given here is looks delicious and easy to prepare. I will try this one and I will ask my sister to help me to cook this because I'm not too great when it comes to cooking. Thank you for this recipe!.

    ReplyDelete