Sunday Dinner July 30, 2017
- Grilled Chicken Breast with an Asian Flair
- Rice Pilaf
- Cabbage and Peppers
- Golden Beet Salad
¼ cup soy sauce
½ cup orange juice
2 tablespoons ginger root, chopped, fine
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
8 boneless skinless chicken breast
Whisk together soy sauce, orange juice, ginger, garlic, oil and chili peppers then pour in a large zip lock bag.Add chicken and turn to coat. Cover and chill for at least 3 hours or over night.
Heat grill to medium, place seasoned chicken pieces on the grate in the grill.
Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes. Move chicken pieces to the sides of the grate, away from direct heat.
Cook to an internal temperature of 165 degrees and remove from the grill.
1/4 cup olive oil
1 large red bell pepper, julienne
1 large yellow pepper, julienne
1 large green pepper, julienne
1 large orange pepper, julienne
1 large red onion, julienne
4 – 6 large garlic cloves, sliced thin
1 large head of cabbage, shredded
1 tablespoon garlic, granulated
2 teaspoons sea salt
2 teaspoons pepper
1 teaspoon liquid smoke
1/2 bunch Italian parsley, roughly chopped
In a large sauce pan or wok, add the olive oil, peppers, onions, garlic and1/2 teaspoon of salt. Saute until onion are translucent.
Add cabbage, granulated garlic, remaining salt, pepper and liquid smoke, mix thoroughly, cover and cook on medium heat 20 minutes mix at least 3 times during the cooking period.
At the end of 20 minutes mix in the parsley and remove from heat.
Taste for seasoning and adjust accordingly.
Cabbage should be firm at the end of the cooking period because it will continue cooking from the residual heat and you do not want it to become mushy.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/07/sunday-dinner-july-30-2017.html.