After enjoying confusingly wonderful 60-degree weather last weekend, we’re back to our regularly scheduled blizzard. And as it’s gotten increasingly colder and snowier around here, we’ve gone into hibernation mode.
What is it about winter weather that makes you want delivery or take-out food? Or soup, but after a long day at work — where you realized you forgot to put anything in the crock pot — it’s more likely delivery. And we usually choose Asian food of some sort. It’s so comforting! And also so greasy! I love it, but not the stomach ache after.
Which is where this orange-ginger chicken and veggie bowl comes in. I pulled the recipe out of Self magazine a while ago, and it’s one that we go back to frequently. It’s just a great healthy, quick weeknight dinner.
- 1 lb boneless skinless chicken breasts (2-3 breasts), cubed
- 2 cloves garlic, minced
- 4 T reduced-sodium soy sauce
- 3 T orange juice
- 1 T minced ginger
- 4 green onions, diced
- 1 red bell pepper, sliced
- 1 C broccoli florets
- 1 T sesame seeds
- 2 cups cooked brown rice
- Chop up your chicken breasts into cubes and put in a large ziplock bag. Add the garlic, soy sauce, orange juice and ginger to the bag and shake. Stick it in the fridge to marinate while you prep the rest.
- Heat a large skillet with olive oil (and a splash of sesame oil if you have it) over medium-high heat. Throw in your green onions, peppers and broccoli. Add 1 T water, stirring occasionally for about 5 minutes. Once the veggies are barely tender, dump them out of the pan into a large bowl.
- Add a little more oil to the same skillet and pour in the chicken and marinade. Stir well, cooking for 8-10 minutes until the marinade is reduced and the chicken is done.
- Add the veggies and sesame seeds to the skillet with the chicken. Mix together and serve on top of your rice. Enjoy!