Friday, May 6, 2011

garlic-ginger chicken with carrot-ginger rice



This Carrot-Ginger Rice recipe has been intriguing me for a while now. I love anything involving basmati rice, and Adam loves carrots, so it seemed like a winner... and it was! It had such a delicious mildly sweet flavor and fluffy texture. For the chicken, I tried it out with my grill pan first and honestly got some rather dry results. If you know me at all, you know what I did next: tried it again and made it perfect. Cooking the chicken in a saute pan, and reducing the marinade to a flavorful sauce, made all the difference. I tossed some green beans in seasoned rice vinegar and soy sauce for the final addition to a nice Asian flavor-inspired meal.

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