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.