Last night’s pasta carb load was just the ticket for my morning jog — ran one, walked two!
The sun is shining, and I want to saturate my soul with Vitamin D. I’m starving (surprise!) and craving a delicious meal, but I only want minimum kitchen time. For quick inspiration I often turn to my freezer and pantry.
When Amish chicken thighs are on sale, I load up and freeze them. Fortunately I thought to thaw a package last night. I keep a plastic container filled with Asian condiments in my pantry. I’ll whip up a quick marinade for the chicken; a sesame seed coating, cooked in sesame oil, and done!
This recipe also makes a great appetizer. Simply cut the raw chicken into 1-inch cubes, proceed with the recipe, then — with a toothpick — skewer a blanched pea pod around the chicken piece. It’s wonderful served with mayonnaise combined with chili paste for dipping!
Chicken breast may be substituted for the thighs. Grated ginger, minced garlic, chili or wasabi paste would be wonderful flavor additions to the marinade, if desired. I served this with Al Dente Sesame Linguini tossed with asparagus and red pepper. I made a bit of extra dressing to toss with the pasta. Yesterday’s pasta carb load served me well, why not
another?
I have a small kitchen garden that needs tending. Now I have time to turn the soil in preparation for the lettuce seeds I’ll be planting tomorrow.
