This is for Magazine Mondays. I have wanted to participate in this for a while but on my list of places to get recipes, you will not find magazines, until recently, when I started getting magazines. I won Eating Well from Simply Sugar and Gluten-Free, I am waiting for my first copy. I also get Cooking Light and Food Network. Of course, there are good recipes in all of these. This time, Martha was on the kitchen table, as I said, I was going to look up a recipe. Seeing Martha Stewart grinning up at me, charmed me into looking through the magazine and there was the little recipe.
Last Friday, my husband made us a terrific chicken dinner. He does not cook often but when he does, he tends to do a great job. He has more patience than I do, with cutting and chopping and unlike me, he follows directions. I guess, there are times, following directions pay off.
Last night, I brought home some chicken cutlets, still in the mood for stir-fry and I made a much simpler dinner that I think was better. I also made this rice, my miracle rice. We ate very well with little preparation.
Hubby was nice enough to cut the chicken into strips so it was easygoing.
Honey Ginger Chicken with Peppers (stir-fry) adapted from Martha Stewart - Food Everyday- Jan./Feb.
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons Canola oil
1 pound chicken cutlets, sliced into a quarter inch strips
1/2 teaspoon ginger
1/2 teaspoon garlic powder
1 red pepper, sliced thinly
In a small bowl, stir together honey, vinegar and soy sauce.
Heat a large skillet and add one tablespoon canola oil.
Add chicken and stir until opaque but not cooked through. (3 minutes)
Transfer to a plate. Put aside.
Add 1 tablespoon oil and ginger and garlic. Stir for thirty seconds.
Add peppers and stir for two minutes.
Add soy mixture and bring to a boil.
Return chicken to skillet and toss until sauce thickens and chicken is cooked thoroughly. (3 minutes)
Serve over rice.
I use the Royal Blend above which takes one and half cups of water to one cup of rice (delicious rice). I cook it in the vegetable soup above, Imagine Organic. I am not sure why this combination is so delicious, but it is. I do put a teaspoon of margarine in the rice with the soup and it cooks with the other two ingredients. After it boils, lower to simmer. Cook for fifteen minutes and then let stand, covered, for ten minutes. Rice and the chicken with a salad makes a great tasting dinner.