Grilled Chicken Stir-Fry

We’ve been grilling a lot this summer. Tonight BN grilled a couple of chicken skewers to upgrade my standby stir-fry recipe. (Plus the day’s farmers’ market haul.) It was delicious!

Grilled Chicken with Stir-Fried Veggies (serves 3-4)

1 lb boneless skinless chicken thighs, cut into small pieces
Marinate in a mixture of the following, in a covered dish:
1/4 cup soy sauce
1/4 cup rice vinegar
3-4 cloves minced garlic
1-inch chunk fresh ginger, minced
2 T sugar
1 t toasted sesame oil
1/2 t red pepper flakes
1 T hoisin sauce (optional)
1 T mirin (Japanese sweet rice cooking wine, optional)
1 T cornstarch

Meanwhile, prep your veggies:
Broccoli crowns and stems (peel them for a crisp addition)
Carrots, quartered lengthwise and cut diagonally into sticks
Sugar snap peas or snow peas, trimmed
Red bell pepper, cut into strips
1 bunch of greens such as bok choi or chard, sliced into strips
Small handful green onions, sliced

1-2 T cooking oil (I like refined sesame)

Steamed rice, to serve.

Drain the chicken, reserving the marinade. Thread the chicken onto skewers and grill over high heat to sear and then lower heat until cooked through.

Heat 1 T oil in a large skillet over medium high, add the broccoli and a splash of water. Cover the pan and let the broccoli steam for a minute or two, then remove the lid and let the extra water evaporate. Remove the broccoli to a large covered dish. Add a bit more oil and the carrots. Let them sizzle and steam for a bit, then add the bell pepper and cook a bit more. Add the peas and stir until heated, just a minute or less. Remove to the bowl. (Note: if using bok choi, I would add it at the same time as the bell pepper.)

Add the reserved marinade to the pan, and the chard, if using. Stir until the chard is wilted and the sauce is thickened. Cover and simmer until the chard is tender.

When the chicken is done, slide it off the skewers and into the bowl with the veggies. Pour the sauce with greens over all, add green onions, and stir until well-combined. Serve immediately over steamed rice.