I have decided that I love cooking in my cast iron pan. It heats quickly and evenly, and puts a little of much-needed iron into my food.Today I made a stir fry of sorts. It was delicious.
I marinated the chicken for 2 days in soy sauce and fresh grated ginger, mostly because I had planned to make it sooner but ended up eating at friends' houses.
It's got all sorts of healthy stuff and tons of flavor.
I highly recommend the fresh ginger. It's actually pretty cheap and a small hunk lasts a while. It makes such a huge difference.
Here's the recipe:
1 chicken breast, marinated in (gluten free) soy sauce and fresh grated ginger, cut up into strips or chunks
1 minced garlic clove
1/4 c. chopped red onion
1 c. shredded carrots
1 handful of fresh green beans (from my garden!!), chopped
1 handful of spinach, shredded
1 teaspoon of sesame oil
1/4 t. crushed red pepper flakes
1 1/2 c. brown rice, cooked
Boil the carrots and green beans in some water for 1-2 minutes while the skillet heats up on high. Add the sesame oil and some extra fresh grated ginger, and cook the chicken. Set it aside on a plate.
Bring the heat down to medium. Add the rice and onions. Add the carrots and green beans, as well as some of the water used to cook them. I used about 1 c. to soften the rice back up. It also acts to deglaze all the good stuff stuck to the pan.
Stir in the garlic and all the seasonings, and add the spinach right before you serve it.
Season with salt as needed.
Makes 2-3 servings.
If you're feeling creative, roll the cold leftovers in spring roll wrappers.
