Sunday, March 20, 2016
Blow Your Face Off Sesame Ginger Chicken For ONE
I'm trying REALLY hard to get my financial act together. A BIG part of that is breaking my embarrassing habit of spending money I do not have and eating nearly every meal in a restaurant. Yesterday I arrived home after a really nice day out with my family feeling kind of tired, kind of hungry, kind of lazy. My knee-jerk reaction was to take myself to the bar at Benevento's for some gluten free penne a la vodka and two glasses of Cabernet to the tune of $50 with tip. But then I remembered that I make very little money and I have a credit card to pay off and I need to snap out of it. So, I took myself to the butcher and got one skinless, boneless chicken breast and told myself I was going to figure something out for dinner with whatever I had in. $3.50 for dinner. It's on.
Here's what I made:
BLOW YOUR FACE OFF SESAME GINGER CHICKEN FOR ONE
One boneless, skinless chicken breast sliced into strips or chunks, whatever you like
1/2 cup uncooked rice of your choice
One scallion chopped up
Half a lime - if you have it, if not, no worries
Teaspoon of peanut butter - Skippy is fine, don't overthink this
One clove of garlic minced
A tiny bit of Sriracha, or more, some like it hot
Drizzle of sesame oil
Bunch of soy sauce - the majority of the marinade should be soy sauce
Fresh ginger grated right into the marinade bowl, not a ton
Put the chicken in the marinade and stick it in the fridge for 30 mins.
Cook the rice according to package directions. When it's ALMOST done, zest a little bit of lime over the pot and stir. Shut off the heat, keep it covered, take it off the burner. Just let it sit.
Heat some olive oil and a dash of sesame oil in a little frying pan for a minute or two.
Dump the chicken and marinade into the frying pan and cook it
Put the rice in the bowl you intend to eat out of. Squeeze your lime over the rice.
Throw the chicken on top of the rice.
Sprinkle an obnoxious amount of sesame seeds on top of the chicken.
More lime, if there's juice left
Sprinkle the chopped scallions on top.
Eat it all with a big glass of really cold white wine.
Posted by Ann Petruccelli at 3:05 PM