I am loving my Covey Rise Farms Produce club so much. You really need to try a CSA if you have one near you, it will open your diet to all the things it was meant to have! I have been playing everything (phone, happy hour, yoga) tag with my pal Jen and it was time we met up. I offered to come to her home and cook dinner and she gladly accepted. Our pups were due for a date too!
I had some bok choy and radishes to use and went to the Google. And got inspiration from the oddest of places, Blue Apron. If you will remember, I made a scathing review of their service (my only "viral" post, swoon) and one of their employees called me a bitch on Facebook after. But hey, inspiration is inspiration and I was craving carbs so whatevs!
I say inspired because I did make this one up myself, and therefore it took a lot of time to draft because i am bad about writing the method to my madness down. I usually take pics to remind me, but we had so much fun drinking wine catching up, I forgot. But after a night of brainstorming, I have recreated this yummy and delightful recipe for you. You will love it, I promise! Full recipe to follow the montage.
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| The beautiful local veggies balance out the rice! |
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| The cast. It was dark, I was on my iPhone and that chicken marinated so long! |
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| Look at those pretty radishes! |
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| I cannot remember the last time I had rice! |
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| Mmm and fried rice at that! |
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| Just look at that fancy plate! |
1 lb. boneless skinless chicken thighs, pounded thin
Marinade (see below)
4 radishes, thinly sliced
2 tsp. rice vinegar
1 head of bok choy, cut into stems
one onion, sliced
1 cup rice, cooked
Chicken Marinade:
1 tbsp minced garlic
1 inch piece ginger, minced
1/2 cup soy sauce
1/4 cup yuzu sauce (if you can't find it, sub ponzu or teryaki, but it will be different)
a few dashes hot sauce
Marinade the chicken for at least an hour, but up to 2 days (the longer the better!). Soak your radish slices in the rice wine vinegar while toy chop the veggies. Cook rice according to package directions. Meanwhile, in a heated pan over medium heat, swirl a neutral oil to coat. Add the chicken, reserving marinade and cook for 4 minutes each side. Remove to a plate. Add onion and bok choy and cook until onions start to brown. Remove to the chicken plate and add rice. Stir fry for a few minutes and add reserved marinade and crank the heat up. Heat until hot and you are not grossed out that there was raw chicken in there (can you tell I made this one up, hee hee?). Plate rice, chicken and veggies and garnish with radishes. Sprinkle with sesame seeds or green onions, if desired.
Happy Cooking!
Missy
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