Monday, February 22, 2010
Asian Chicken Skewers with Sesame Garlic Veggies
Alfred almost always cooks dinner solo during the week. Waking up at 5am and working until 5pm usually means I'm ready to lounge around when I get home. Today I was really in a cooking mood. First I made us something to have for lunch tomorrow (a bunch of sauteed veggies with rice noodles), and then I made the sesame garlic veggies for this meal (our dinner tonight). Alfred took care of the chicken, so this meal was a cooperative effort.
Here's the Recipe:
4 boneless skinless chicken thighs, each cut into three strips
Juice and Zest of 1 Orange
2 Tablespoons lime juice
2 teaspoons Chinese Five Spice Powder
1 teaspoon sea salt
1 Tablespoon Agave or Honey
1 dozen Bamboo Skewers (optional)
2 Large Carrots, peeled and julienned
1 pound Green Beans, ends trimmed
1 Tablespoon Toasted Sesame Oil
1 Tablespoon salt
2 Large Garlic Cloves, finely minced
2 teaspoons sesame seeds
For the chicken:
To make the marinade combine the orange juice, zest, lime juice, five spice powder, 1 teaspoon salt and agave. Coat the chicken with the marinade, let sit for at least 1 hour (up to overnight). When you are ready to cook the chicken, preheat the oven to 400 degrees. If desired, thread the chicken pieces onto bamboo skewers. Cover a baking sheet with foil (for easier clean-up). Place chicken skewers/pieces on baking sheet, bake for approximately 20 minutes (until the chicken is cooked through and golden brown).
For the veggies:
While the chicken is cooking, bring 5 cups of water and 1 Tablespoon of salt to a boil in a medium-sized pot. When the water is boiling, add the carrots and green beans. Cook the veggies for 3 minutes. Drain veggies. Heat a large skillet over medium-high heat, add the sesame oil and garlic – cook 30 seconds. Add the veggies and sesame seeds. Toss veggies to evenly coat with garlic and seeds.
This makes for a quick and easy week night meal, especially if you marinate the chicken the night before! Of course it’s also pretty tasty and healthy (to make it even healthier you could use chicken breasts in place of the thighs). I’m more than content with the chicken and big serving of veggies, but if you’re like my hubby and you need some carbs serve this with steamed brown rice.
By the way, I've included this recipe as part of several weekly recipe sharing events: Slightly Induglent Tuesday, Tempt my Tummy Tuesday, and Tuesdays at the Table.