Last night, both girls woke up in the middle of the night and could not fall back asleep on their own for what seemed like hours. Needless to say, Trevor and I are both walking zombies today.
So instead of ordering in, I wanted to make a super quick, healthy dinner that took no brain power. This dish is that – peel, chop, saute, eat. It’s nothing fancy or hard, but some nights, I just need it to be easy.
20-Minute Asian Ginger Chicken
- 2 teaspoons olive oil
- 4 small skinless boneless chicken breasts, diced
- Salt & freshly ground black pepper, to taste
- 8 ounces (about 2 cups) fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups carrots, julienned
- 1 tablespoon soy sauce
- 2 teaspoons grated fresh ginger
- 1 1/2 cups cooked brown rice
- In a large nonstick skillet, heat olive oil over medium heat. While the pan is heating, diced and season chicken with salt and black pepper. Add to skillet and cook for 5-7 minutes (tossing every 1-2 minutes), or until chicken is no longer pink and the juices run clear.
- Meanwhile, place a steamer basket in a large saucepan. Add enough water to come just below the bottom of the basket. Once water boils, add asparagus and carrots to steamer basket. Cover and reduce heat. Steam for 5 – 7 minutes or until vegetables are crisp-tender. Transfer vegetables to a dish.
- To serve, stir the soy sauce and ginger into the vegetables and/or rice. Divide rice and vegetable mixture among four dinner plates; top with chicken. Enjoy!