Ginger Chicken with sautéed vegetables and brown & wild rice pilaf. A super easy, tangy dish that comes together fast for a quick week night dinner that is sure to please the whole family. I like to use all of the food I buy and try to save scrap pieces from other dishes to make stir fry.  Here I used the stalks from the broccoli that I had for another dish mixed with a shallot, left over pepper pieces and it came together beautifully.  I used chicken tenders that I removed from the Buttermilk Grilled Chicken breasts when I prepped those for the buttermilk brine.


I placed the tenders in a marinade of:


  • dark sesame oil
  • grated ginger & garlic
  • s/p and left it overnight


The next evening I prepared the non-stick grill pan for indoor grilling and cooked them up while the vegetables were in another non-stick pan. And, I had rice cooking on the back burner.  Dinner was set in 40 minutes ~ the rice was the longest element, but that gave me time to set the table and clean up most of the kitchen before dinner. And, you can always skip the rice completely or even better if you have the space, use a rice cooker to do the work for you – just make sure it’s a good quality whole grain.



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