Garlic-Ginger Chicken Lo Mein with Bok Choy

Craving Chinese, but hate the grease of take-out? Or love the grease, but hate your thighs? This is an absurdly easy noodle dish that packs a punch without ruining the diet. The majority of the flavor comes from tossing the cooked chicken in the simple Asian dressing. Stir-fried bok choy adds color and extra flavor to the noodles, which only take 3-5 minutes to boil. Enjoy this dish hot or cold, or skip the noodles and serve the chicken over salad.

Garlic-Ginger Chicken Lo Mein

Ingredients:
1 tbs peanut oil
2 lbs boneless, skinless chicken breast
3 tbs tamari
4 cloves garlic, minced
1 tbs minced gingerroot
1 tbs rice vinegar
1 tbs brown sugar
2 tbs chili-infused oil (olive oil, if you are sensitive to heat)
1/2 tbs sesame oil
1/4 tsp cumin
12oz box lo main noodles
fresh cilantro to garnish

Directions:
Heat peanut oil in a large skillet over med-high heat. Cook the chicken breasts for 5 minutes on each side, then reduce heat to med-low and cover. Allow chicken to cook, covered, for 20 minutes or until internal temperature is 165 degrees F.

Meanwhile, whisk together the remaining ingredients except noodles and cilantro. When chicken is done cooking, remove from heat and allow to rest 5 minutes. Slice chicken into strips and toss with the dressing. While the chicken strips rest in the dressing, prepare noodles according to package directions.

If desired, combine the noodles with stir-fried bok choy (recipe below). Serve chicken over a bed of noodles and topped with additional dressing. Garnish with cilantro. Makes 4 servings.

Garlic Bok Choy

Ingredients:
2 tbs peanut oil
4 cloves garlic, minced
1 head bok choy, washed, stems cut into 1/2" slices and leaves sliced to 1"
1/2 c chicken or vegetable stock, or water
1/4 tsp sea salt, or to taste
1/4 tsp cracked black pepper

Directions:
Heat the peanut oil in a large skillet or wok over medium heat. Sauté the garlic for one minute, then add the bok choy and stock. Stir-fry until the box choy is wilted and bright green. Season with salt and pepper and serve. Makes 4 side dish servings.

Vodka Ginger Mahi Mahi with Asian-Inspired Quinoa

Is it bad that I just ate this meal, and my mouth is still watering over the picture? This meal came about after seeing a recipe for Tequila Lime Mahi Mahi that, naturally, called for tequila. Now, I don't know about you, but I am entirely too old to have tequila in my possession. What I do have is a lovely bottle of Skyy Ginger-Infused Vodka that is my current martini-making favorite. To make the martini, I simply shake two shots of the ginger vodka with a splash each of pineapple and lime juice. Rub the inside of the glass with fresh ginger, and you have yourself a perfectly lovely cocktail.

As it turns out, the spirit (ha!) of the martini also makes a pretty nice mahi mahi steak. I served the fish as you see in the photo--over a bed of quinoa and topped with the red pepper puree. I feel the flavors compliment each other very well, and the puree adds a little kick of acid and heat. Enjoy--with or without an accompanying martini!

Ginger Vodka Mahi Mahi

Ingredients:

3 tbs ginger-infused vodka

1 tbs grated fresh ginger

1 tbs sugar

juice of 1 lime

12 oz mahi mahi (generally 2 steaks)

1 tbs peanut oil

salt and pepper

Directions:

Combine vodka, ginger, sugar, and lime juice in a shallow bowl. Stir until sugar is dissolved. Marinate mahi mahi, skin side up, in vodka mixture for 15 minutes.

Heat grill pan over medium heat and add oil. Season mahi mahi steaks and place skin side up in pan; cover. Grill each side 3-4 minutes, depending on thickness of steaks (if the steak is over and inch thick, I'll also flip it on each edge for a minute or two). Remove from heat and allow to rest 5 minutes before serving. Serves 2-4.

Asian-Inspired Quinoa

Ingredients:

1 c quinoa

1 tbs peanut oil

1 clove garlic, minced

1/2 c pineapple, chopped

1/2 c bell pepper, diced

1/4 c onion, diced

1 tsp fresh grated ginger

1/2 c roasted cashews

handful of fresh basil leaved, torn

1 tbs tamari

salt and pepper

Directions:

Prepare quinoa according to package directions.

Meanwhile, heat oil in skillet over medium heat. Stir-fry garlic and pineapple for 2 minutes. Add pepper, onion, and ginger; stir-fry another 2 minutes. Remove from heat and add to the prepared quinoa. Stir in cashews, basil, and tamari until combined. Season to taste and serve. Makes about 3 cups.

Ginger Red Pepper Puree

Ingredients:

1 tbs chili-infused oil (or add cayenne to taste if un-flavored oil is used)

1 clove garlic, minced

2 tbs onion, diced

1/2 c red bell, chopped

1 lime wedge, skin removed

several fresh basil leaves

1 tsp ginger root

1 tbs vodka

1 tbs sugar

1 tsp salt, or to taste

Directions:

Heat oil over medium heat in small skillet. Sauté garlic, onion, and pepper for 2 minutes and remove from heat.

Puree sautéed components in a blender with remaining ingredients. Season to taste. Makes about 1/2 cup of puree.