CHICKEN THIGH AND VEGGIE STIR FRY WITH UMAMI COCONUT GINGER SAUCE

Asian|Chicken

Ingredients

The Marinade:

8 cloves garlic, chopped

2 tablespoons fresh ginger root, peeled and chopped

1 jalapeno, chopped

¼ cup soy sauce

¼ cup oyster sauce

¼ cup rice wine vinegar

1 tablespoon sriracha sauce

2 tablespoons brown sugar

2 tablespoons honey

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

1 tablespoon sesame oil

3-3 ½ pounds boneless, skinless chicken thighs, cut into 2-3” pieces

The Stir Fry:

2 tablespoons vegetable or canola oil

1 onion, chopped

6 cloves garlic, chopped

1 tablespoon fresh ginger root, peeled and chopped

1 small zucchini, chopped into ½” thick half moons

1 large red bell pepper, cut into ½” thick strips

1, 15 ounce can unsweetened coconut milk

1 tablespoon cornstarch

¼ cup water

½ cup scallions, chopped (plus more for garnish)

1 cup pea pods, stringed

½ cup purple cabbage, cut into thin shreds (plus more for garnish)

4 cups cooked sushi rice, cooked to package directions

¼ cup fresh cilantro leaves

2 teaspoons black and white toasted sesame seeds

Instructions

Combine all of the marinade ingredients (except the chicken) in a medium bowl and whisk vigorously to combine. Add the chicken to the bowl and toss so that all of the pieces are completely covered and immersed in the marinade (this can also be done in a ziplock bag). Refrigerate for at least 3 hours or, preferably, overnight. Remove from the fridge 1 hour before cooking so the chicken can come to room temperature.

Heat the oil in a large deep skillet or wok over medium high heat. When the oil is very hot, begin placing the chicken pieces in the pan, letting most of the excess marinade drip off before placing them in the hot oil. You may need to do this in 2 batches, depending the size of your pan, so you do not crowd the chicken which will make the pieces steam instead of sear. Reserve the excess marinade for the sauce.

Sear the chicken for 2-3 minutes on the first side until the chicken begins to brown and caramelize. Flip and cook for another 2-3 minutes on the second side until just cooked through. Remove to a plate and set aside.

To make the stir fry, add the onions, garlic, and ginger to the pan drippings and cook until fragrant, about 2 minutes. Add the zucchini and red bell pepper to the pan and cook, stirring frequently for another 3-4 minutes until the veggies begin to soften and lightly brown. Add the coconut milk and the reserved marinade from the chicken to the pan and stir until smooth. Bring to a low boil.

Dissolve the cornstarch in the water and add it to the pan. Stir, cooking for 1 minute, as the sauce begins to thicken.

Add the chicken back to the pan with any drippings that have formed on the plate. Add the scallions, pea pods, and cabbage. Cook, tossing everything together as a thick glossy sauce coats everything in the pan and the pea pods turn bright green and are crisp tender.

Serve the stir fry over the rice with plenty of the sauce. Garnish with more of the scallions, cabbage, cilantro leaves, and sesame seeds. So good!!