Delicious and Healthy!

Something that I am passionate about is making good, close to gourmet food for my family. Even though it is just Daniel and I right now, I still want him to crave my dinners every night and feel like he is always fed well. This is a way I want to serve my husband and family. So, I am always on the hunt for new recipes and I learn lots of to-do's and make lots of mistakes along the way. However, in keeping with one of my goals for this month to make at least two new recipes a week, I found this Rachel Ray recipe. I hope y'all enjoy this yummy dinner as much as we did!

{Ginger Soy Chicken over Shredded Lettuce}

- 1lb. chicken breast cut into thin strips

- 3 Tbsp. vegetable oil {3 times around the pan}

- salt and pepper

- 2-inch piece of fresh ginger, peeled and minced

- 4 large garlic cloves, chopped

- 1/2 tsp. crushed red pepper flakes

- 6 scallions {green onions} cut down the middle, then into 2-inch pieces {like little matchsticks}

- 1/4 cup tamari {I just use soy sauce}

- 3Tbsp. honey {3 times around the pan}

- 1 head of shredded iceberg lettuce {make it really easy and buy it in the bag!}

* Heat large skillet over high heat and add vegetable oil...it'll smoke up a bit. Add chicken seasoned with a little salt and lots of black pepper. Stir-fry for a minute to sear edges, then add ginger, garlic, and red pepper flakes and cook for 2 minutes more.

* Add scallions and stir-fry for another minute. Then add tamari {soy sauce} and honey to form a sauce and glaze the chicken. Let it bubble for a little bit then take it off the heat to see if the sauce is thick enough for your liking. If not, throw it back on for another 30 seconds and check again {this sauce will not get really thick, but you don't want it watery either.}

* Cover a platter with lettuce, place chicken on top, then pour the sauce from the skillet down the row of chicken. 

A few things I figured out making this a few times...I like my chicken sliced thinner than the above picture. I bought pre-sliced chicken this week because it was on sale rather than the whole breasts and I thought, Score! No slicing! But here's why I like them thinner: when put on the plate, it's more like a chicken salad. If the strips are smaller you don't have to carve up each piece of chicken for every bite you take. Just something to think about, especially if you have children that you have to cut up everything for. 

Usually I make this with some brown rice and Daniel loves to mix all of this together, but I didn't make any last night. We had to get to soccer last night {Daniel joined a league in town} and were in a bit of a time crunch, but that's life, right?! You go with the flow. Even without the rice, this was very filling for the two of us, and we have leftovers for lunch. 

This is a flavorful dish with a touch of sweet and a little burn to it, but the lettuce cools it off. If y'all end up making this leave a comment and let me know, I would love to hear if your family's enjoyed this too!