I wanted to call this post Grilled Hawaiian Chicken with Pile of Health, but I thought it wouldn’t read well in Google searches.
Trader Joe’s has an interesting new product called “Bag of Stir Fry Stuff”, which has chopped up baby bok choy, carrots, snow peas, broccoli and Napa cabbage. It seems like the kind of thing that exists to solve some other problem, like their fruit leather Odds and Ends (which is a bag of the trimmings from giant sheets of fruit leather). The problem was probably: How can we make more money off of stuff we’d probably just throw away otherwise? The solution is obviously: Put it in a bag and find a cutesy name for it.
Normally, I am strenuously opposed to produce that is pre-chopped. I hate that someone can fool me into paying more for something that is exactly the same as something that is cheaper. I come from a long line of overblown dramatics, so getting pretty worked up about something like pre-chopped produce is routine for me, and luckily my boyfriend finds it amusing. Recently Dom got a satisfying laugh at me while we were standing in the produce section at Trader Joe’s and I was agonizing over buying the pre-skinned and chopped sweet potatoes, because even though I really didn’t want to spend the time peeling and chopping those things if I bought the regular kind, I REALLY didn’t want to buy a bag of pre-peeled, pre-chopped sweet potatoes. In the end, I bought the regular ones and felt superior through the whole arduous process of peeling and chopping them.
This Bag of Stir Fry Stuff, though, barreled right through the chink in my anti-marketing armor labeled: Stuff She Will Buy if it Saves her Chopping Many Items, Rather Than Just One Item. It has baby bok choy AND carrots AND snow peas AND broccoli AND Napa cabbage!!!! That’s enough saved chopping time to run a mile and a half. Or, watch the Daily Show while eating cheese.
Hawaiian Grilled Chicken
1 lb chicken (I used 4 boneless breasts, but you could use thighs, bone in parts, a whole chicken, anything)
1/3 cup brown sugar
1/3 cup soy sauce
1/4 cup vegetable oil
juice of 1 lime, plus the squeezed limes
3 tbsp rice wine vinegar
3 cloves garlic, minced
2 inch piece of ginger, roughly chopped (no need to peel it)
2 tbsp Sriracha
1/3 cup coconut milk
3 green onions, roughly chopped
Whisk all the ingredients together (it will be chunky) and pour over the chicken. I marinate stuff in big Ziploc bags, because that’s what my mom does.
2-24 hours of marinating should do it. When you’re ready to grill it, turn the grill on high and OIL THE GRATE. Remove the chicken from the marinade, and grill 4-6 minutes per side, or until cooked through.
1/2 a sweet onion, chopped
2 tbsp butter
2 cups brown rice
1 tsp ground coriander
1/2 tsp turmeric (will make the rice that pretty, pretty yellow)
4 cups water or chicken stock or coconut milk
3 green onions, chopped
In a large saucepan on medium heat, cook the onions in the butter until translucent, about 7 minutes. Pour the dry rice into the pan and stir it around in the liquid for a couple minutes, then put in the coriander and liquid. Cook, mostly covered, until all the liquid is absorbed, about 20-25 minutes. When done cooking, stir in the green onions.
Stir Fried Vegetables
4 cloves garlic, minced
2 inch piece of fresh ginger, peeled and minced
2 tbsp vegetable oil
2 tbsp soy sauce or ponzu
2 tbsp Sriracha
2 tbsp brown sugar
juice of 1 lime
2-3 tbsp water
a whole bunch of chopped veggies (I used a bag of frozen edamame and pre-chopped, pre-washed Bag of Stir Fry Stuff, which was AWESOME. But you could use carrots, any kind of cabbage, broccoli, kale, mushrooms, zucchini, peppers, anything.)
In a saucepan on medium heat, put in everything but the veggies. Cook for 10 minutes or so, stirring frequently, until it thickens up a bit. Dump in all the veggies and cook until just shy of the point you like your veggies cooked to. I like a crisp vegetable, so I cooked mine for about 5 minutes, stirring often.