Asian Style Barbecue Chicken with Ginger-Coconut Snap Peas and Cilantro-Lime Rice

First and foremost…how cute is my sous chef?

Making Cilantro-Lime Rice

Making Cilantro-Lime Rice

Every night, Blake wants to help make dinner.  There are so many of these nights that I want to say no, because it is easier to just cook by myself…but, I really don’t want to crush his interest in cooking, so I try to always say yes.  I have to remember that these dinners are building blocks and that time is fleeting.  So we snack up (on almost half of the sugar snap peas that were supposed to be for dinner) and spend the extra time it takes to have him help me.

Asian-Style BBQ Chicken with Cilantro-Lime Rice and Ginger-Coconut Sugar Snap Peas

Asian-Style BBQ Chicken with Cilantro-Lime Rice and Ginger-Coconut Sugar Snap Peas

Tonight I utilized my advanced copy of Dinner: The Playbook  from Dinner A Love Story and made Asian-Style Barbecue Chicken with Cilantro-Lime Rice and Ginger-Coconut Snap Peas. The author, Jenny Rosenstrach, suggested putting these Asian Marinated Chicken Thighs on the grill, but I was lazy and baked them.  They turned out delightful and the baking made the sauce all sticky and gooey.  Right now, I can’t share the recipe…sorry, but I will tell you that Chinese 5-Spice played a small roll in the overall yumminess of this dish.  I do think you can easily swap the thighs for chicken breasts…but, we as a family loved them as is.

Dinner: The Playbook does have a recipe for the Cilantro-Lime Rice, but I didn’t follow it exactly.  Let’s just say, it inspired me.  I will give you a quick run down of what I did and you can compare it once you purchase your own cookbook.  To 4 cups of cooked rice (brown, white, jasmine, whatever) I added (1) tbsp of butter, the zest and juice of (1) Lime (or two if you really love the lime flavor – this is how we cooked it tonight), (1/2) cup of chopped cilantro and salt to taste.  Cook rice first and then toss with the rest of the ingredients once the rice is fully cooked.  I really love adding coconut milk and water (or broth) to the liquid when I cook my rice and then tossing with the cilantro-lime mixture after.  Trust me, it is amazing!

Ginger-Coconut Sugar Snap Peas

Ginger-Coconut Sugar Snap Peas

I can though, share with you my vegetable side…Ginger-Coconut Sugar Snap Peas…

Ginger-Coconut Sugar Snap Peas

  • 1 pound Sugar Snap Peas
  • 1 inch Grated Fresh Ginger – I used a microplane
  • 2 Garlic Cloves – grated on microplane as well
  • 1/2 Yellow Onion – Chopped
  • 1 tbsp Coconut Oil
  • 1 tsp Toasted Sesame Seeds
  • Salt to Taste
  1. Dice the onion and grate the ginger and garlic on the microplane…set aside.
  2. Heat wok (or skillet) to Medium-High and add the 1 tbsp of coconut oil.
  3. Once oil is hot, add onion and stir for 2-3 minutes.
  4. Add ginger and garlic – continue to stir.
  5. Add 1-2 tbsp of water and continue to stir for @2 more minutes.
  6. Add Sugar Snap Peas and Salt.  Stir-fry for @5 minutes or until warmed through and cooked (but they still retain a crunch).
  7. Turn off heat and stir in Sesame Seeds.

This is a fast side dish that can come together in a few minutes.  I can’t wait till you too can go out and purchase Dinner:  The Playbook!  It is a great tool for weeknight meals.  Now go and make a family meal of your own…Clink!

 

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