Soy Ginger Chicken with Winter Greens
Jan 23rd, 2008 by Sylvia
Speaking of whole foods and organic…. here is my offering to you. This is pretty tasty, hope you like it. It should be assumed that all the ingredients in this dish are organic.
Soy Ginger Chicken with Winter Greens
* 1/2 Soy Ginger Sauce - Recipe Follows
* 2 large boneless chicken breasts, cut into thin strips
* 6–8 cups assorted fresh winter greens (kale, collard, mustard, chard..whatever you have)
* 2 tablespoons Extra Virgin Olive Oil
* 6 cups julienned Carrots
* 1/2 cup chopped scallions
In a small bowl, combine sauce and chicken. Let marinate at least 30 minutes, the longer you allow it to marinate, the better it is!
Wash the greens thoroughly, trim off hard stems and chop roughly.
Bring a large pot of lightly salted water to boil. Place greens in boiling water and blanch 3–4 minutes. Drain and immediately transfer to ice water to stop cooking and retain that beautiful dark green color.
When the greens are cool, drain and set aside.
In a large sauté pan or wok, heat olive oil over medium high heat and sauté chicken about 5 minutes until well browned. Add carrots, scallions and cooked greens. Sauté another 3–5 minutes.
Toss and stir gently to mix the ingredients. Serve with additional soy ginger sauce to drizzle over, and serve with a side of brown rice.
Soy Ginger Sauce
* 1/2 cup tamari
* about a 2 inch piece of ginger root, peeled and minced or julienned
* 1/4 tsp white pepper
* sesame oil to taste
Mix well. Store in the frig for about 3 days. If you leave out the ginger root until you are ready to use it, it will store about a week in the frig.
This recipe sounds delicious. But what is tamari? *blush*
Jen,
Its a type of soy sauce. Regular soy sauce can be substituted and it will be just fine
Love
Sylvia