It is going to snow tomorrow, SNOW in Boston. I am not really dealing well since trees are blooming in D.C. That said, I figured I could tackle a spring-feeling meal to help push through. I resisted my normal inkling to add more things to this, even though I sort of wanted to. I am glad I somehow found some restraint because the final dish was really on point.
If you wanted to go vegan, sub out the chicken for some firm tofu cubes (frozen and thawed are best).
This is sort of a 4-part salad, but do what feels right. I would have had pecans instead of walnuts, but someone spilled a jar of maraschino cherries all over the pecans at Market Basket, so almonds it is!
Ginger Soy Chicken with Green Beans
3 chicken breasts
1 inch of fresh ginger grated
2 tbsp gluten free soy sauce (San-J is my jam)
1-2 tsp toasted sesame oil
1/2 lb green beans
Place the chicken breast in a bowl with grated ginger, soy sauce and sesame oil. Swirl around and allow to marinated for 10-20 minutes. You can do the rest and cook it after.
Clean and wash the green beans and set them aside too.
Candied Almonds
1/2 cup slivered almonds
1-2 tbsp sugar
pinch of salt
In a heavy-bottom sauce pan, place the almonds, sugar and salt. Cook over medium-high heat until the sugar melts and the almonds begin to brown. As soon as most of the almonds are covered in sugar and about half of them have turned brown, pour them out onto a piece of parchmant paper, sil pat or greased pan to cool.
The zippy lemon salad dressing
Zest of 1 lemon
juice of half a lemon
salt
canola oil
wasabi powder (optional)
Place the zest and lemon juice in a bowl (you can do this directly into the bottom of your salad tossing bowl). Add an equal part of canola oil. Season with salt and wasabi powder to taste.
Chop your veggies and dry them well
2 carrots
1 head of green leaf lettuce
6 radishes
Now is time to cook your chicken and sautee your beans!
In a hot pain, place 1 tbsp canola oil. Once it becomes shimmery, add in the chicken breasts and then cover loosely. Flip chicken after 4-5 minutes, cover and allow to finish cooking. Once they are cooked through, remove from the pan and allow to rest, covered.
In the same cooking pan, throw in your cleaned green beans and sautee over medium heat for about 2 minutes. Remove them and set them aside.
Putting it all together...
Add the chopped lettuce, radishes and carrots to the dressing and toss. Place the salad on a plate, then slice the chicken, add it atop with the green beans. Garnish with the almonds.
Thing of spring and enjoy.
If you wanted to go vegan, sub out the chicken for some firm tofu cubes (frozen and thawed are best).
This is sort of a 4-part salad, but do what feels right. I would have had pecans instead of walnuts, but someone spilled a jar of maraschino cherries all over the pecans at Market Basket, so almonds it is!
Ginger Soy Chicken with Green Beans
3 chicken breasts
1 inch of fresh ginger grated
2 tbsp gluten free soy sauce (San-J is my jam)
1-2 tsp toasted sesame oil
1/2 lb green beans
Place the chicken breast in a bowl with grated ginger, soy sauce and sesame oil. Swirl around and allow to marinated for 10-20 minutes. You can do the rest and cook it after.
Clean and wash the green beans and set them aside too.
Candied Almonds
1/2 cup slivered almonds
1-2 tbsp sugar
pinch of salt
In a heavy-bottom sauce pan, place the almonds, sugar and salt. Cook over medium-high heat until the sugar melts and the almonds begin to brown. As soon as most of the almonds are covered in sugar and about half of them have turned brown, pour them out onto a piece of parchmant paper, sil pat or greased pan to cool.
The zippy lemon salad dressing
Zest of 1 lemon
juice of half a lemon
salt
canola oil
wasabi powder (optional)
Place the zest and lemon juice in a bowl (you can do this directly into the bottom of your salad tossing bowl). Add an equal part of canola oil. Season with salt and wasabi powder to taste.
Chop your veggies and dry them well
2 carrots
1 head of green leaf lettuce
6 radishes
Now is time to cook your chicken and sautee your beans!
In a hot pain, place 1 tbsp canola oil. Once it becomes shimmery, add in the chicken breasts and then cover loosely. Flip chicken after 4-5 minutes, cover and allow to finish cooking. Once they are cooked through, remove from the pan and allow to rest, covered.
In the same cooking pan, throw in your cleaned green beans and sautee over medium heat for about 2 minutes. Remove them and set them aside.
Putting it all together...
Add the chopped lettuce, radishes and carrots to the dressing and toss. Place the salad on a plate, then slice the chicken, add it atop with the green beans. Garnish with the almonds.
Thing of spring and enjoy.
