Friday, June 12th, 2009

Asian-Grilled Chicken with Stir-Fried Vegetables

It has been a very busy week for me and I’ll admit, I’ve been a bit of a lazy chef this week. Today was my at-home paperwork day (and triathlon training rest day) so I had more energy for cooking tonight.

After a quick perusal of the crisper drawer I was rewarded with shitake mushrooms, a whole bunch of green veggies (including a zucchini that had seen better days that went in the bin rather then the meal) and in the meat drawer some chicken. I decided to put a quick marinade on the chicken and stir-fry some veggies.

Here’s the ingredients for the chicken:

1/4 cup rice vinegar
1/4 cup rice wine vinegar
1/4 oyster sauce
1 Tablespoon honey
a healthy squeeze of sriracha
3 cloves garlic, minced
2 chicken breasts

I combined all the marinade ingredients in a ziploc bag. Then I trimmed my chicken and cut each breast in half horizontally so that they were thinner and would cook faster. I set this aside which I worked on the veggies.

After about 15 minutes I removed the chicken from the marinade (reserving it for later), dried them well with paper towels then tossed them on my hot grill. When it was done I set it aside to rest covered with foil while I cooked the veggies.

Here’s the ingredients for the veggies:

On the left are the veggies to top the chicken on the right are the veggies for under the chicken (that will make more sense later).

8 or so shitake mushrooms, stemmed and sliced
4 green onion, chopped
1 teaspoon sesame oil
1/4 cup dry sherry

1 shallot, sliced
1 green bell pepper, sliced
12 sprigs asparagus, cut into 1-inch pieces
1 bunch spinach

In a small saucepan I warmed the sesame oil and then added the mushrooms and green onions to saute.

When they were just about cooked through I added the sherry and then put it back on the heat and let it cook until the pan was almost dry.

While this was cooking I added just a little more sesame oil to a large saute pan then tossed in the shallots, green onions and asparagus. When the veggies were cooked almost through I added the reserved marinade (making sure that it boiled for at least a minute since it had raw chicken in it) and then the spinach.

Now I was ready to plate. I made a little bed of rice, then topped that with the stir-fried asparagus combo, then topped that with grilled chicken, then topped that with the shitake mushrooms.

How was it? Well I think I would give this dish a solid “B”. It could have used more garlic, especially in the mushrooms, a little soy sauce wouldn’t have hurt anything (but their was none in the pantry) and I could have been a little more heavy handed with the sriracha. For the most part the husband enjoyed it too, but I did get a “was there spinach in this” when we were done. I can’t get anything past him.

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About Me

I'm a personal chef living happily with her picky-eater (but willing to try anything) husband, neurotic black lab and a red heeler puppy.

I watch way too much TV and enjoy hip-hop more than any reasonable grown-up should.

I'm an avid swimmer and sometime triathlete (whenever I'm not nursing an injury).

Find out more about me here.

About This Blog

I started this blog at a time when my personal chef business was quite slow and I needed to keep my mind busy and my skills sharp. But now, business is booming so I've had to put the blog on the back burner. So, no new recipes for now, but please enjoy my archives.

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