Time
35 minutes
Taste ranking
"This dish was the best I had so far in terms of taste! It was really remarkably yummy and interesting"
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The Cooking Process:
Marinating the chicken: I placed about 1/3 cup of the ginger-cilantro tamari sauce in a large bowl. Next, I cleaned the chicken and cut the breasts into 3-4 pieces. (I prefer eating my chicken breast this way, especially when there is a marinade involved!) I then added the chicken to the marinade and stirred it well to ensure that all of the chicken was well coated. Afterwards I let it marinate for approximately 10 minutes.
Making the rice: I added the basmati rice to 1 cup of lightly salted boiling water in a small pot. I stirred and reduced the heat to low, covered and then let simmer for about 15 minutes, until the rice had absorbed the water and was tender. I let this rest for a few minutes, then fluffed it with a fork and stirred in the seaweed gomashio.
Preparing the vegetables: While the rice was cooking, I minced the garlic, wiped and cut the cremini mushrooms into slices, cut the broccoli into bite-size pieces, and lastly I diced the red bell pepper.
Cooking the chicken: I added some olive oil to a large non-stick pan over a medium heat and heated this until the oil was shimmering but not smoking. I then removed the chicken from the marinade and added this to the pan. I seared for few minutes and flipped. Next, I poured the marinade into the pan, with the chicken and cooked everything for another 5 minutes, until the chicken was fully cooked. I removed the chicken from the pan.
Cooking the vegetables: Next, I heated some more oil in the same pan, added the ginger, yellow onions, garlic, and mushrooms. I stirred to combine all the ingredients and then cooked for 6 minutes. I then added the broccoli and bell pepper and lightly seasoned with salt and pepper. After about a minute I added ¼ cup of water to the pan and cooked for another 6 minutes, until the broccoli was crisp-tender. Lastly, I added the remaining tamari sauce and Cooked for 1 extra minute.
Plating and serving: I divided the rice and vegetables between my 2 plates and put the chicken on top of the rice and dressed with the remaining sauce from the pan and the sriracha sauce to taste. For a lovely finish, I garnished with some of the daikon kimchi.
On a Personal Note:
This was quite a simple dish to make and the taste was lovely. The portions of the chicken were very generous but I did have to spend a little time ensuring the chicken breast were ready to use in terms of trimming and cleaning them. This dish included some interesting ingredients that I have never used before. Yet another reason why I love using meal kit services! We were both very pleased with the result!
