A good chicken recipe is worth its weight in gold. This is fine to say, because recipes don’t weigh much, if anything. This particular golden recipe is so easy and flavorful and can be served a variety of ways. I had my chicken on a bed of the slaw, like a salad. BF had his as a sandwich, with bacon and slaw, because that’s how he rolls*. The chicken was great leftover and would be wonderful tossed with sauteed broccoli. However, there weren’t really a lot of leftovers to speak of, because BF has started an intense workout. He told me that after one of these workouts, he was so hungry that he stopped at a gas station (oh – detail – this is before work, at about 7 am) and bought a large bag of beef jerky and a bag of peanuts. He ate both before he arrived at the office. I realized that I had to intervene and start feeding the boy more protein. So, although there was not a lot of leftover chicken, that’s okay, because it’s really much better for him than a couple of pounds of dried “beef product” for breakfast, right?
Miso + Ginger Chicken
You will need:
- 3 boneless, skinless chicken breasts, cut in half (long ways)
- 1 tbsp. dark miso paste
- 1/2 tbsp. minced fresh ginger
- 1/4 cup sherry vinegar
- 1/4 cup olive oil
- 1/2 tbsp. minced fresh garlic
- 1/2 tsp. red pepper flakes
- Whisk together all ingredients until as smooth as you can get it.
- Place chicken in a large bowl (or large baggie) and add marinade. Let meat marinate for at least three hours.
- Grill, cook in a pan, or an oven to your liking.
- I did mine in a skillet on the stovetop:
- I think the cooking smell must have been great, because I had not one, but two little onlookers:
- Serve on a bed of Asian-style slaw (recipe follows) or as a sandwich, with avocado and bacon, if you’re really hungry.
This is perhaps my new favorite coleslaw recipe. I think coleslaw is a bit of a frumpy food, but unfortunately, it’s one of my favorite things, when done well. Not the grocery store deli variety, which tastes like a mix of sugar, mayo, and desperation No no, I’m referring to the amazing variations of the homemade stuff. This is one such variation.
You will need:
- 5 cups shredded cabbage mix (purple, green, red cabbage, etc.)
- 1 cup mayonnaise
- 1 tbsp. minced fresh ginger
- 1/2 cup natural peanut butter (low or no sugar)
- 1 tbsp. Sriracha, or other red chile garlic paste
- 2 tbsp. red wine vinegar
- 1/2 tsp. celery seed
- 1 tsp. hot mustard
- 1/2 cup chopped cilantro, optional
- 1 small hot Thai chili (bird chili, for example), very finely chopped, optional
- 1/3 cup chopped fresh peanuts, optional
- In a medium-sized bowl, whisk all ingredients except cabbage. Incorporating the peanut butter is easier if you soften it for just a few seconds in the microwave.
- When the mixture is smooth, stir in the cabbage (I just used the same bowl, because I
hate doing dishesam resourceful).
- Let sit for five minutes or so to late the flavors soak in, and give it another quick toss right before serving.