Funny things happen while you run 13.1 miles on a lazy, freezing, dark February Tuesday evening.
Such as bumping into your high school math teacher; darting to avoid collision with double-wide stroller driven by a firm-handed mom down the sidewalk; seeing a Doberman wearing a pink tutu [and - just for the record - why forcing your dog to wear uncomfortable costumes, people? Is there really a need for this?]; AND craving Chinese food at around mile 10.
Which is actually more weird than funny.
Because after running for about an hour, and with 3 miles still to go, you’re thirsty as hell and you should long for water, not greasy food.
But apparently my 2014 is all about Asian-themed dishes. Beef with Thai Peanut Sauce, Chinese Orange Chicken, Mongolian Beef, or Chinese Chicken and Broccoli, I just can’t seem to get enough.
So there you have it, a triathlete, during his running training, craving Asian food. Weird.
After completing my run, and stretching, and showering and changing, I was C.R.A.V.I.N.G. Chinese food.
There was no going back; I had to get my fix.
As it happens, my friend Laurence Min sent me thid recipe for soy-ginger chicken last week.
He’s originally from Shanghai and a die-hard follower of TheIronYou.
Like many of you, he had noticed that I’ve been on a Chinese food kick lately, and he was kind enough to share with me one of his secret recipes: Soy-Ginger Chicken.
Talking about perfect timing.
Craving Chinese food + recipe for easy soy-ginger chicken = a happy triathlete.
I got excited when I saw ingredients like ginger, cilantro, carrots, coriander, scallions and arrowroot powder. It justified a trip to the Asian grocer to get everything I needed.
Laurence streamlined the recipe to make it more American-friendly; he also subbed some of the original ingredients with other that are easier to find on this side of the pond.
Let me conclude by saying that this dish is SO GOOD, I want to make it every day.
There’s meat, veggies and a ton of flavor.
The perfect recipe to have up your sleeve when you crave Chinese food!
Print this recipe!
1 lb / 453 gr free-range organic chicken breast, cut into 1½-inch chunks
2 tablespoons arrowroot powder*, divided
⅓ cup wheat-free soy sauce (or coconut aminos)
2 tablespoons raw organic honey (or raw coconut palm sugar such as Madhava)
2 garlic cloves, minced
handful fresh cilantro, chopped
1 piece fresh ginger (about 2-inches), peeled and finely chopped
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
½ teaspoon ground black pepper
5 scallions, thinly sliced on the diagonal
2 medium carrots, thinly sliced crosswise
*arrowroot powder acts like cornstarch.
In a saucepan whisk 1 tablespoon of arrowroot powder with 2 tablespoons of water until lumps are gone. Add soy sauce, honey, garlic, ginger, vinegar, coriander and pepper and bring to a boil over medium heat. Reduce to a simmer and cook until sauce thickens and coats the back of a spoon, about 5 to 6 minutes. Set aside.
Combine chicken chunks and remaining 1 tablespoon of arrowroot powder, a pinch of salt and pepper in a Ziploc bag (or a shallow dish) and shake/toss until all chicken pieces are evenly coated.
Heat one tablespoon of olive oil in a wok (or large skillet) over medium-heat until sizzling. Add chicken and cook for 3 minutes on one side. Turn and cook for another 3 minutes. Transfer to a plate and set aside.
Heat remaining 1 tablespoon of olive oil in the wok (or skillet) over medium-high heat until sizzling. Add carrots and stir-fry for 2 minutes, add scallions and stir-fry for another minute.
Add chicken and sauce, lower the heat to low and toss until combined.
Transfer to a plate, top with chopped scallions, sesame seeds and serve.
One serving yields 270 calories, 4 grams of fat, 16 grams of carbs and 36 grams of protein.