Hubby and I were driving on Main Street and noticed a Thai ice cream shop. So he says “ginger ice cream is really good”. Somehow the conversation ran on to ginger chicken, and then we ordered Chinese take-out after our camping weekend. This all inspired me to actually cook something other than chicken thighs on the grill and/or hamburgers and/or tuna noodle salad. So here is my version of Ginger Chicken with Vegetables and Rice. The amounts are approximations as I did not measure. This is why I am not writing a cookbook. No editor worth her salt would let this pass!
Get out your handy dandy crock-pot and supper will be ready when you get home from work. And the oven doesn’t have to heat up the house.
- 4 chicken breasts; these were four medium-sized frozen ones
- thumb sized chunk of fresh ginger root, peeled and minced
- one onion, diced
- 3 medium carrots,sliced
- 1/4-1/2 cup broth
- a good sized squirt of Dijon mustard
- at least one Tablespoon of honey
- a shake or two of garlic powder; ideally one wold use minced garlic but I forgot about the garlic until I was putting the lid on the pot.
I put all of the above in the crock-pot, vegetables on bottom, and cook on low for 7-8 hours. When I got home from work I added the following:
- 1/2-3/4 cup frozen mixed peppers; if I had fresh I would have chopped these and put them in at the beginning.
- 1/2-1 cup frozen green peas
- 1/2 pint leftover rice from the Chinese restaurant
Stir this to mix all and continue to cook on low (or high) to get everything hot, about one more hour. I served this in bowls and had leftovers for the next night.
So this is how I cook. I throw things together. The above could be made with all fresh vegetables if you have them. The rice could be kept separate or left out altogether. You could use more broth if you like a more soup-y dish. One could serve it with soy sauce. I will probably make something like this again but it won’t be exact. Most of you home cooks out there do this same thing.