Tomorrow's Lunch

Asian Marinated Chicken with Bok Choy over Brown Rice

Marinade:

1/4 C. Soy Sauce

1/2 Tbsp. Honey

1 Tsp. Grated dried ginger (see note)

Pinch of Crushed Red Pepper Flakes and Salt

Mix all ingredients together and pour over 1 lb. of skinless and boneless chicken breast cut into small strips. Stir to coat and let sit out until cooking (at least 20 minutes beforehand). Add 1-2 Tbsp of Olive oil to a 10" skillet and heat for 3 minutes. Add chicken and cook until done about 10-12 minutes. Add 3 cups chopped Bok Choy. Cook for another 3 minutes. Serve over brown rice. Recipe serves 3 and since we are two, I have lunch for the next day. 

Note: I grate fresh ginger on to a plate and leave it for several days to dry out. Once I dry, I store it in an old spice jar.

Leftovers ready to be stored in the fridge for lunch tomorrow. YUM!