Chicken Stir-Fry

Procrastination station, recipe number 2! Another case of making something up, but not writing it down! And it was so scrumptious! I guess I'll have to try again another time. I'll post what I do remember, again, with the exception of measurements. All i remember is that I could NOT stop eating this.

Chicken Stir-Fry

marinade/sauce
soy sauce
sesame oil
garlic, minced
fresh ginger, minced
honey

boneless, skinless chicken breast, thinly sliced (raw)

jasmine or brown rice (cooked)

sesame oil
onions, chopped
carrots, chopped
zucchini, chopped
celery, chopped
red bell pepper, chopped
mushrooms, chopped

And now for the fun!

Marinade chicken breast for as long as a day, but at least an hour.

Heat sesame oil in LARGE skillet (or wok) over medium high heat. Add veggies and cook until slightly tender, but still crisp. Add the chicken WITH the marinade (it will become the sauce, which is FINE because we're cooking it :), just make sure you see the sauce bubbling, if it's not, turn up the heat!) Once the chicken is cooked through, which should happen relatively quickly, serve over rice and your done! The most time consuming part of this meal is obviously all the chopping, which can be done ahead of time if you're into that kind of thing. I like to live life in the fast lane and STRESS myself out :) ENJOY!

Ginger Glazed Mahi Mahi

tonight was supposed to be leftover night. then i saw the mahi mahi that i had defrosted and not used on sunday. so, i knew i needed to use that tonight. i went to allrecipes and i think this was one of the first results of my search for mahi mahi. and i had everything i needed on hand, so it was perfect.

so SIMPLE. and the girls loved it. i served it with oven roasted butternut squash and a salad.

Ginger Glazed Mahi Mahi
serves 4

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil


1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

*i'm actually out of balsamic vinegar, but used cider vinegar instead