These spring-like days make me want my garden to hurry up and get going. I can hardly wait for those first peas, lettuce and carrots to arrive! In the mean time though I can buy a few fresh veggies and make make this delicious Soy Chicken with Winter Greens. It is a great combination of chicken and fresh spring and winter veggies. The ginger and soy are made into a sauce for marinating and for drizzling over the finished dish.
Soy Ginger Chicken with Winter Greens
Ingredients
- 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. Serves 4
Soy Ginger Sauce
Ingredients
- 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
Directions
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.