Two Chefs are Better than One

Even after cooking all day at work, I come home still eager to make a meal. I love to cook, but even the most enthusiastic chef has days where they would rather relax and have someone else take care of the cooking. 

I'm pretty lucky in that respect since my girlfriend Carly happens to also be a chef (a talented one too!). It's great having two chefs in the household. We inspire and challenge each other every day in the culinary world. We also make twice the mess in the kitchen, but at least meals are rarely boring at our house!

Last week Carly made dinner, and it was so good that I insisted she write the recipe down immediately so we could make it again. We almost always cook without a recipe at this stage and sometimes a real gem appears, and I don't want to forget the specific details. I was also so delighted in her simple yet amazing creation that I also asked if I could use her recipe for my blog this month because it was just that good. 

Garlicky Ginger Chicken and Vegetables

For the chicken marinade:

• 4 cloves garlic
• 6 scallions, white and green parts
• 1/4 cup seasoned rice vinegar
• 2 Tablespoons sesame oil
• 3 Tablespoons soy sauce
• 1-2 Tablespoons Sambal olek 
• 1 Tablespoons Molasses 
• 2-3 dashes fish sauce
• 1/4 bunch cilantro leaves
• 6-8 fresh Basil leaves (Thai basil if available)
• 1-inch piece of fresh ginger or 1/2 teaspoon dry ginger
• 3 pounds chicken breast sliced into approximately 1/4" thin 1" x 1" square pieces

Place all ingredients except for the chicken, into a blender, VitaMix or food processor and purée until completely blended. 

Pour this mixture over the sliced chicken and let marinate in the fridge for at least 2 hours, but 6-8 hours is even better if you have the time!  

When ready to cook you will need: 

• 1/2 a sweet onion sliced very thin
• 3 cloves garlic chopped
• 2 cups broccoli florettes, blanched
• 1-2 carrots sliced very thin or julienne
• 1 stalk of celery sliced very thin 
• 1 cup pea pods cut into 1" pieces
• 1/2 cup green onions sliced thin
• 1/4 cup chopped cilantro 

Heat a heavy cast iron braising pan or a wok over medium heat. Add enough canola, grapeseed or other neutral oil to the pan. Working in batches, brown the chicken in the pan on both sides (1-2 min per side) taking care not to over load the pan. Remove browned pieces to a holding bowl as you continue to cook the remaining chicken. Reserve any remaining marinade.  

Once all of the chicken is cooked and removed from the pan, add the onions and the garlic and cook for 1-2 minutes over medium heat. Add the broccoli, celery, carrot and pea pods then return the cooked chicken and any reserved marinade to the pan. Stir well to mix ingredients and then cover and simmer over medium high heat for 3-4 minutes or until chicken and vegetables are hot. If you didn't have much marinade left or if the dish needs a little more sauce, add 1 teaspoon of cornstarch to 1/2 cup of chicken stock or broth, pour this over chicken and vegetables. Bring liquid to a simmer and cook 2-3 minutes longer.  

Serve with steamed jasmine rice or any other side you may enjoy! 

For more fun ways to prepare chicken, don't miss The Chopping Block's Chicken 101 class on Wednesday, July 26 at our Lincoln Square location. You'll learn everything you need to know about preparing chicken, from selecting it to brining, grilling and even spatchcocking it!