Sesame Garlic Glazed Chicken with Stir Fry Veggies #FoodnFlix

It’s time for this month’s Food ‘n Flix contribution.

This month’s movie was Eat Drink Man Woman and hosted by Deb at Kahakai Kitchen.

Going in, I had no idea what to expect.  Turned out the entire movie is in Chinese.  With subtitles.

The movie follows a family with an aging Father and his three grown daughters (living under the same roof).  There is a lot of change in relationship status and occupation and accepting of oneself through the film.

The family clearly expresses themselves through food (the father is a chef), so there is tons of foodie inspiration.

Except for the fact that I have no clue what most of the food was.

Or is was fish (which I don’t eat) or whole ducks or made in a bamboo steamer.  Nope, nope, and nope.

So, I had to make my take on Chinese food and made a very Americanized (but popular with my family!) chicken stir fry with veggies.

Stir fries are one of my favorite weekday meals.  Scratch that, it’s a favorite Friday meal, because then it can be Stir-Fryday!

What I love about this stir fry in particular, is the delicious glazed chicken, achieved by essentially poaching the chicken in the marinating liquid.  I’m also loving the baby bok choy, which I was thrilled to find at my local grocery store!

Sesame Garlic Glazed Chicken with Stir Fry Veggies

Adapted from Live Love Pasta

Chicken

Juice from 1 lime (about 2 tbsp)

½ cup (8 tbsp) soy saice)

6 tbsp olive oil

2 tbsp toasted sesame oil

1/3 cup brown sugar

2 tbsp fresh ginger, grated

2 cloves garlic, minced

Pinch of crushed red pepper flakes

1 lb boneless skinless chicken breasts

Stir fry veggies

1 tbsp olive oil

½ tbsp toasted sesame oil

½ lb asparagus, snapped in half

1 red pepper, sliced

1 carrot, sliced

8 oz baby Portobello mushrooms, sliced

1 crown broccoli, diced

8 oz baby bok choy (baby shanghai), cut in half

To serve

1 green onion, sliced

Soy sauce

Egg rice

Whisk together all marinade ingredients.  Place the chicken in a zipper bag.  Pour the marinade over the top, seal, and refrigerate for 2 hours or up to overnight.

To cook, place the chicken in a skillet over medium heat.  Pour most of the marinade over the chicken.  Cook until the chicken is cooked through and the marinade (cooking sauce) is thick and reduced, flipping the chicken half way through so both sides are coated with sauce.

Meanwhile, heat the remaining oil over medium-high heat.  Add the veggies and stir fry until crisp-tender.  Season with soy sauce and sprinkle with green onions.

Serve the veggies and chicken over rice.

Serves 4-6