Windy Meadows Boneless-Skinless Chicken Breasts
Pasture-Raised Eggs (1/2 dozen)
Green Beans (12 oz)
Green Onion (1 bunch)
Yellow Squash (1 lb.)
Ginger (.25 lb.)
4 Boneless, Skinless Chicken Breasts
2 Pasture-Farm Eggs
1 Cup Jasmine Rice
6 Ounces Green Beans
3/4 Pound Bokchoy
1 Summer Squash
1 1-Inch Piece Ginger
½ Cup Teriyaki Sauce
1 Cup Peanuts
¼ Cup Rice Vinegar
¼ Cup Sesame Oil
Prepare the ingredients:
Wash and dry the fresh produce. Peel and finely chop the ginger.
Cut bokchoy down the center; thinly slice the leaves. Snap
off and discard the stem ends of the green beans; cut into 1-inch
pieces. Halve the squash lengthwise; cut crosswise into ¼-inch thick
pieces. Cut off and discard the root ends of the scallions;
thinly slice on an angle, separating the white bottoms and green
tops. Crack the eggs into a bowl; beat until smooth. Roughly chop
Make the ginger rice:
In a small pot, heat half the sesame oil on medium-high until hot.
Add half the ginger; season with salt and pepper. Cook, stirring
frequently, 30 seconds to 1 minute, or until fragrant. Add the rice
and 2 cups of water; heat to boiling on high. Once boiling, cover
and reduce the heat to low. Cook 12 to 14 minutes, or until the
water has been absorbed and the rice is tender. Remove from heat
and fluff the cooked rice with a fork. Stir in half the vinegar and
season with salt and pepper to taste.
Cook & shred the chicken:
While the rice cooks, pat the chicken dry with paper towels; season
with salt and pepper on both sides. In a large pan (nonstick, if you
have one), heat 1 tablespoon of olive oil on medium-high until hot.
Add the seasoned chicken and cook, loosely covering the pan with
aluminum foil, 5 to 7 minutes per side, or until browned and cooked
through. Transfer to a cutting board; using 2 forks, carefully shred
into bite-sized pieces. Transfer to a medium bowl; add half the
teriyaki sauce and the remaining vinegar. Toss to thoroughly coat.
Wipe out the pan.
Cook the vegetables:
In the same pan, heat 1 tablespoon of olive oil on medium-high
until hot. Add the cabbage and green beans; season with salt and
pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly
softened. Add the squash, white bottoms of the scallions and
remaining ginger. Cook, stirring occasionally, 3 to 5 minutes, or
until softened and fragrant. Season with salt and pepper to taste.
Add the eggs:
Move the cooked vegetables to 1 side of the pan. Add the
remaining sesame oil to the other side of the pan; once hot, add
the beaten eggs. Cook, frequently stirring the eggs, 1 to 2 minutes,
or until the eggs are cooked through; season with salt and pepper
to taste. Stir the vegetables and eggs to thoroughly combine.
Finish & plate your dish:
Add the shredded chicken, ginger rice and remaining teriyaki
sauce to the pan. Cook, stirring occasionally, 5 to 6 minutes,
or until thoroughly combined and heated through. Divide the
finished rice between 4 dishes. Garnish with the peanuts and
green tops of the scallions. Enjoy!