This is a meal I have made a million times for my family and friends and it never fails to please. This is simple and healthy Asian cooking that includes my mother-in-law's recipe for Korean spinach salad or shigumchinamul. You can make this 100% from Trader Joe's ingredients in no time at all. I recommend marinating the chicken first and letting it sit in the fridge for a few hours. Turn on the rice cooker to make the Basmati rice starting about an hour before you want to eat. Then make the Korean spinach salad because it has to chill.
Ingredients for Soy Ginger Chicken:
- 4 Trader Joe's all natural or organic chicken breasts
- Trader Joe's Trader Ming's marinade
- Trader Joe's brown Basmati rice
- 2 bags Trader Joe's fresh organic baby spinach
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds, toasted and lightly crushed
- Marinate chicken breasts in at least 1/4 cup marinade so they are evenly coated. Store in fridge until ready to use. Do not marinate more than 3-4 hours.
- Prepare rice by placing 2 cups of rice and 4 cups of water in a rice cooker and set to "cook". Or make it on the stovetop by bringing it to a boil and then lowering it to a simmer and cooking until done, about 45 minutes for any brown rice. Or buy Trader Joe's precooked brown rice!
- Make Korean spinach salad by steaming or blanching spinach, squeezing out most of liquid and adding soy sauce, sesame oil and sesame seeds. Mix well and refrigerate until ready to serve.
- When ready to eat, remove chicken from marinade, place on foil lined heavy duty baking sheet and broil on high for 3-4 minutes per side. Keep an eye on them because they can burn easily. When they begin to color, flip them over and cook on the other side until done. Place on a cutting board and slice thin. Arrange on plate with steaming rice and cold spinach salad and enjoy an Asian feast. Of course, a little kimchi would complete the meal!
