May 10, 2010

Marinated Chicken Stir-fry

Over the past week we've been to tropical islands, the Middle-East, and Greece.  Why not continue east?  I had no idea I was such a world traveler!  Now, I know this doesn't sound exciting.  Everyone has a recipe for stir-fry, right?  I never would have considered posting a stir-fry recipe until I made the best one I've ever pulled off.  My husband raved over it.  Raved!  If it wasn't Mother's Day weekend there is no way I would have gotten away with eating the last of it.  

I was inspired by a recipe for Asian chicken legs that I found in a newspaper.  The instructions are to marinate the legs in soy sauce, honey, garlic, and ginger, which is easy and super delicious, not to mention fragrant. But once I cooked the chicken legs the flavor wasn't strong enough because the juices mixed into it and watered it down.  I tried many times.

Recently I came across a Curtis Stone cookbook at the libary and I brought it home.  It's a gorgeous book, and I wanted to try everything in it.  It didn't hurt that there were lots of pics of Curtis Stone in it either (wink wink).  Anyway, there is a recipe in the book called Sticky Chicken Legs, and it was basically the same recipe I'd been trying to perfect, only the ones in his picture looked a thousand times better.  So I tried it.  I tried it, I really did.  To no avail.  Then I had a brilliant idea: to use the marinade with boneless/skinless chicken breasts for stir-fry!

This may seem elementary--now that I'm looking I see there are plenty of stir-fry recipes with a similar marinade--but I've never marinated my stir fry meat.  I think it has something to do with not wanting to add an extra step to the process.  But really, what was I thinking?  Of course the meat should be marinated!  The honey gives the chicken a nice brownness, and the combined flavors are so good.  Edamame is also my new favorite veggie.

Serves 4

Marinated Chicken Stir-fry

1 pound boneless, skinless chicken breast, cubed
1 red bell pepper, seeded and cut into strips
1 onion, chopped
8 oz frozen green beans, thawed
6 oz fresh or frozen edamame (shelled soybeans)
2 cups cabbage, chopped thin
1 tbl. oil
1/4 cup soy sauce
2 tbl. honey
3 cloves garlic, minced
1 tbl. ginger, minced

Marinate cubed chicken in the oil, soy sauce, honey, 2 cloves of the garlic, and ginger for at least one hour.  Saute in a very hot pan until chicken is no longer pink in the center.  Remove chicken from pan.  In the leftover pan juices saute the veggies, constantly stirring.  Add more soy sauce if necessary and the last clove of garlic near the end, when veggies are crisp-tender.  Return chicken to the pan, saute one minute more

Serve over rice and garnish with chopped peanuts or cashews, if desired.

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