I needed a quick meal for one tonight, and this honey/ginger glaze is great. I served it with bok choy sauteed in olive oil and fresh ginger.
1 tbs. olive oil
1 chicken breast
1 tbsp. pure honey
1/4 tsp. apple cider vinegar (could probably substitute a dash of lemon or lime juice)
1 tsp diced fresh ginger
Handful of raisins
Sautee chicken breast on medium heat in olive oil. In a separate bowl, mix honey, ginger, and just a couple splashes of apple cider vinegar to thin the honey without tasting the vinegar. When chicken is cooked, reduce heat to low, pour honey mixture over chicken and add raisins. Cook for 1-2 minutes until raisins and honey mixture is warm.
**Always keep in mind that chickens are likely to be fed soy, and there is conflicting research on whether the actual meat contains soy because of the feed.
I love ethnic restaurants in general, and I have had to come to grips with the fact that I will need to start making my own Asian dishes for the most part. Below is my favorite soy-free Asian dish so far:
1/2 head of bok choy, sliced (or swiss chard)
2 inch piece of fresh ginger, chopped
2 cups soy-free vegetable broth
1 tbsp. soy-free canola oil
10 medium frozen, pre-cooked shrimp
1 or 2 pieces of fish – optional (I use tilapia or flounder)
4 shiitake mushrooms, thinly diced
1/2 container of soy-free brown rice spaghetti noodles (I use Tinkyada brand noodles)
1/4 tsp. garlic powder
Salt and pepper to taste
Start by cooking brown rice noodles according to package directions. While noodles cook, place shrimp in warm water to de-thaw. In a small skillet, defrost and sautée fish. In a large skillet, sautée shiitake mushrooms, ginger, and bok choy. Add vegetable broth and a little salt, pepper, and garlic powder. Cook covered for 2 minutes, or until bok choy stalks are tender. Add the pasta, shrimp, and fish to your large bok choy skillet and stir.
Author: Alanna Waldrop