Tested the recipe

So, I tested the first recipe, it came out pretty good! You didn't really need the butter, but like everything butter touches, it just made it better! We followed the recipe and let it marinade for 4 hours. Here it is on my tabletop grill:



I used breasts that weren't split, I really loved how that one looked like a heart. Grilled chicken is love, hee hee!

This is a pic of the finished grilled chicken:



Yeah, sure, you can eat that with some rice, and vegetables, call it a meal, but I decided to get a little different with it. Using one of the breasts (so half of that heart), I was going to make a salad with a friend. I wanted to grill the romaine (don't gasp with shock, I saw it on the food network and thought, well that could be good!) but she had a new lettuce knife that she was dying to try and got a little overzealous with it. Whatevs, I wasn't dying to try a totally grilled salad! I grilled 2 tomatoes that I cut in half, and an ear of corn. I cut the niblets off the corn and diced the grilled tomatoes, adding them to the romaine lettuce. I cut up the chicken breast and added a Sargento's salad finisher (this one was dried cranberries, pecans, and mozzarella asiago blend), and that was that. You heard me, NO DRESSING. It didn't need it. All the flavors blended and the textures were so great, it didn't need to be covered with anything. My friend agreed. Here's a pic of the salad:



The second way that I made this chicken was cut up and tossed with a stir fried bok choy. I mentioned in a previous post that I made "chicken" and broccoli stir fry. Well, the week that I made this chicken, I also made hot and sour soup. I bought too much bok choy, and had to figure out what to do with it! I enjoyed the glaze on the vegetables in the previous recipe, and since it was just me eating it, I went crazy. I followed the recipe and put the red pepper flakes in it. Umm, yeah, NOT DOING THAT AGAIN! It was super hot. I think I doubled the recipe but still used 1/4 tsp red pepper and it hurt the next day, I'll just put it that way. Here's the recipe again:

2 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. distilled white vinegar
1 Tbsp. minced fresh ginger
1 tsp. minced garlic
1/4 tsp. red pepper flakes
1 head bok choy

In a small bowl, combine the soy sauce, cornstarch, vinegar, ginger, garlic, and red pepper flakes. Whisk until combined.
Cut the bok choy into 1/4-inch-thick pieces.
Heat a wok or large skillet over high heat. Add the oil. When almost smoking, add the vegetables, stir-frying for 1 minute. Add the broth and cook, scraping the bottom, until the vegetables are tender.

It was quick, and tasty, working with the sesame, ginger, and soy from the chicken as well. I don't think that I'll be using fresh ginger in this recipe again though, I don't like to bite into fresh ginger, so it'll be ground ginger from here on out!

So there's two other ways to serve this tasty chicken. I used half a breast with the bok choy and that was the perfect lunch size, so we were able to have 8 lunches out of the 4 breasts I marinaded with this. I think that's pretty awesome for those on a budget (we're stressing portion size here, 4 oz of chicken is roughly half a breast.)