Japanese food is always on top of my list of favorite cuisines. After having my initial taste of the usual teriyaki, sushi and tempura, I’ve ventured off into more of the obscure flavors of ramen, okonomiyaki, korokke, yakitori…and the list goes on and on…
I was recently craving some Japanese ginger chicken when I decided to make this as this week’s meal prep – and wow, is it good! Not only was it simple to make, but the flavors of ginger, sweet sake and soy sauce really burst in your mouth…
So there you have it – I hope you enjoy this wonderful new 40/30/30 dish!
(makes 9 servings)
40 oz. boneless skinless chicken thighs
2 tbsp. crushed garlic
4 1/2 tbsp. canola oil
1 cup scallions, chopped
1/4 cup mirin
1/2 cup Bragg’s Liquid Aminos
2 tbsp. Truvia Baking Blend
3 tbsp. raw ginger, minced
2 1/4 cups uncooked brown rice
4 1/2 cups water
1. Cook brown rice in water as directed on package, then set aside.
2. Chop scallions and ginger, then set aside.
3. In a separate container, mix ginger, scallions, garlic, Truvia, minin, Bragg’s Liquid Aminos, 2 tbsp. canola oil, and chicken thighs. Mix and cover container. Let chicken marinate overnight in the refrigerator.
4. In a skillet under medium high heat, add remaining oil and saute chicken until cooked (about 10-15 minutes).
5. Serve with brown rice.