I’m entering the New Year with a little more than the usual pep-in-my-step because I get to share my first food feature with you! The 2016 January issue of Northern Virginia Magazine gave me some space to chat about all things food, a little bit of fashion and what my ideal daily menu looks like.
Readers will also have the recipe for Vietnamese ginger chicken, which is on my all-time favorite meals list. This quick, healthful, inexpensive and simple to prepare recipe is a must for your weeknight meal rotation. The flavors are bold and balanced, and we all know how wonderful ginger is for your health. If you need a refresher, ginger alleviates nausea and decreases the risk if cardiovascular disease by reducing cholesterol and enhancing lipid metabolism. And according to the NIH, there is evidence to support ginger’s antioxidant properties, anti-inflamatory capabilities and its capacity to inhibit colon cancer cancer, with more exciting research on the way! Ginger, the model of a superfood.
2016 will be a year of “more” here on The Model Well Fed. More recipes. More travel. More inspiration. I’m excited!
All the best to you this New Year. Plan for health and happiness. Set those intentions. Write down your goals. Get to work. And do remember to properly fuel your body (perhaps with a MWF recipe?) to accomplish the above. Happy 2016, loves!
VIETNAMESE GINGER CHICKEN
- 1.5 lbs boneless skinless chicken thighs, cut into 1 inch chunks
- 3 inch piece of ginger, peeled and julienned
- 1 large or 2 small shallots chopped
- 1.5 Tbsp fish sauce, I use Red Boat
- juice of 1 large lime
- 1/2 red chili, chopped (optional)
- 2 Tbsp brown sugar
- 1/3 c. plus 1 Tbsp. water
- 1 Tbsp. high heat veggie oil
- steamed white rice
- steamed veggies
- Mix chicken, ginger, shallots, fish sauce, lime juice and chilies in a large bowl and let marinate for 15 minutes.
- In a large skillet, over medium-high heat, cook the brown sugar and 1 Tbsp of water until the sugar is melted and it begins to bubble, about 3 minutes.
- Add the remains water, veggie oil, chicken and its marinade to the skillet and sauté for 5 minutes. (The sugar may re-crystalize, but that is totally okay.) Reduce heat, cover and allow to simmer until the chicken is well cooked through, about 10 minutes.
- Serve over white rice and steamed veggies. Enjoy!
Congratulations on the magazine feature! You look stunning, just as stunning as that chicken! ;D LOVE that this recipe is Vietnamese too!
Thank you so much love! That chicken does look stunning doesn’t it? :p