Maggie’s Menu: Ginger Soy Chicken with Cucumber Pineapple Salad and Brown Rice
Maggie’s Menu: Ginger Soy Chicken with Cucumber Pineapple Salad and Brown Rice
Message from Maggie:
February: I posted this recipe back in October in the height of Mr. Magpie’s campaign hiatus. He claimed to not remember it and I chalked it up to the haze and stress of the campaign and tried it on him again for dinner tonight. Now he’s reporting its his new fav! Updated with his review and a better photograph I hope you are inspired to give it a whirl.
October: Mr. Magpie is spending most of the month on the campaign trail, but has a two day hiatus this weekend. Tonight’s dinner was inspired by ingredients I had on hand- fresh ginger and chicken. I shopped around for the right recipe and ended up making modifications to this and this.
Ingredients:
Cucumber Pineapple Salad
- 1/2 cup of pineapple, cut into bite size pieces
- 1 medium cucumber, sliced thin
- ¼ cup rice vinegar
- 2 Tablespoon white sugar
- ⅛ teaspoon salt
- ⅛ teaspoon red pepper flakes
Rice
- 1 cup brown rice
Chicken Marinade
- ¼ cup brown sugar
- 3 Tablespoon Tamari or soy sauce (Note: I use Tamari because it is gluten free)
- 2 cloves garlic
- 1 Tablespoon fresh ginger, grated
- Freshly cracked pepper
- 1 Tablespoon cooking oil
Chicken
- 4 chicken breasts
- ½ Tablespoon cooking oil
Chicken Garnishes
- 2 green onions
- 1 teaspoon sesame seeds
Instructions:
Salad
- Mix cucumber slices and pineapple chunks.
- In a small bowl, prepare the dressing. Combine the rice vinegar, sugar, salt and red pepper flakes. Stir until the sugar is completely dissolved.
- In a large bowl, combine the cucumber, pineapple and dressing. Stir well to coat. Either eat fresh or refrigerate until ready to eat. Stir well before serving to redistribute the dressing.
Rice
- Cook brown rice according to package.
Chicken
- Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and olive oil. Place the chicken in a gallon size zip lock bag. Pour HALF of the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated). Reserve other half of the marinade in tupperware.
- Grill the chicken on a hot grill until cooked through and registering 165 degrees Fahrenheit on a thermometer.
- At the same time pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze. Turn the heat off, add the cooked chicken to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds.
- Serve with brown rice and cucumber pineapple salad.
Yields about 4 servings
Allergen information:
- This recipe is diary free.
- This recipe is egg free.
- This recipe is gluten free if you use Tamari instead of soy sauce.
- This recipe is nut free.
Nutrition information:
Photographs:
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