This was another of those mornings that I pulled random ingredients together to make a marinade for a stir fry.
With wonderful results.
A great dinner with leftovers for lunch the next day.
Marinade
1/4 cup molasses
1/4 cup apple cider vinegar
1 tbsp soy sauce
1 tbsp red wine
1 lb chicken
Rice
1 cup brown rice
1 cup water
1-1/2 cup prepared fragrant tea (we used green tea)
Stir Fry
1/2 sweet red onion, finely diced
1-2 cloves garlic, diced
1 bell pepper roughly chopped
1 package frozen stir fry veggies
olive oil
soy sauce
In the morning (or the night before), partially thaw chicken in microwave (enough to get out of the package and drain any excess "chicken water"), and slice into 1/2" strips. Whisk molasses, apple cider vinegar, soy sauce and red wine together in a bowl. Place chicken in marinade and let sit, thawing the rest of the way, all day.
In the evening, boil water for the tea and prepare the rice.
Pour olive oil to cover the bottom of pan and saute onion and garlic until soft and fragrant. Discard original marinade from chicken and add chicken to the pan. Toss until chicken is cooked most the way through.
Add frozen stir fry veggies, and a splash of soy sauce. Once veggies are thawed, toss in the fresh veggies and saute till slightly softened.
Serve over rice.
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