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Chicken, Brown Rice and Red Chard Stir-Fry
Sometimes after I’ve spent all day cooking I don’t have energy left for cooking at home. That’s when my Blissfully Quick© strategy saves me a lot of time but still allows me to have a delicious and nutritious meal in minutes. It’s a simple strategy; cook multiple portions of a staple at the beginning of the week and use it in different ways during the week. Typically, I’ll cook 2-3 cups of brown or wild rice on a Sunday. I’ll also wash and slice several bunches of kale and chard to use for the following three or four days. I might also precut chicken and marinate it for up to two days in this marinade. That’s how I was able to make this delicious stir fry in about 20 minutes.
Chicken, Brown Rice and Red Chard Stir-Fry
1.5 pounds boneless chicken thighs cut into small chunks or thinly sliced
4 tablespoons Kikkoman Light soy sauce
1 tablespoon black soy sauce
4 garlic cloves crushed
2 Tablespoon canola oil
1 cup shredded carrots (I like Trader Joe’s brand)
2 tablespoon thinly sliced ginger
3 cups washed and thinly sliced red chard
2 cups cooked brown rice (reheat in microwave)
Salt and pepper to taste
2 teaspoons sesame oil
Put the soy sauces and garlic in a medium size bowl, mix and reserve two tablespoons of sauce to use to add to with the rice. Add chicken to the sauce and marinate for at least 15 minutes or up to two days. Heat a large sauté pan over medium high heat, add canola oil and ginger, then chicken and sauté until brown about 10-13 minutes. Add the carrots and chard and cook until tender, about five minutes. Put the reserved sauce in the pan then add the warm cooked rice. Cook for a minute or two tossing to mix thoroughly. Add salt and pepper to taste then mix in sesame oil.
Makes 4 main course servings
Chef’s tip: Crusing rather than chopping the garlic produces a mellow flavor and cooks faster.
