|Photo courtesy of thegoodfoodmuse.net|
*Recipe courtesy of The CIA Cookbook
- 4 tbsp lemon zest
- 2/3 cup lemon juice
- 4 tsp ginger, peeled and minced
- 4 tsp light brown sugar, firmly packed
- 1 tbsp peanut oil
- 1 tbsp salt, or to taste
- 4 Szechuan chili peppers, dried, seeds removed (optional)
- 3 lb chicken thighs, boneless, skinless (I used a combo of breasts and thighs. You can really use any kind of chicken you want.)
- Combine the lemon zest, lemon juice, ginger, brown sugar, oil, salt, and chiles in a zip-close plastic bag. Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 15 minutes.
- Spray a grill or broiler rack with nonstick spray. Preheat the grill or broiler on high. If broiling, position the rack about 5 inches from the heat source. Grill or broil the chicken until cooked through, about 6 minutes per side. (Time will vary depending on what kind of chicken you use.)
*Recipe courtesy of the CIA Cookbook
These green beans were so good that you could double or triple the sauce and make it a main dish. Just add some shrimp or more of your favorite stir fry vegetables and serve over brown rice.
- 1 lb green beans, trimmed, cut into 2-inch lengths
- 2 tbsp soy sauce
- 2 tbsp hoison sauce
- 2 tbsp rice wine vinegar
- 2 tsp peanut oil
- 1 tsp (or to taste) hot pepper sauce (I used a few squirts of Sriracha.)
- 1 garlic clove, minced
- One 8-oz can water chestnuts, sliced, drained
- 1 tsp dark sesame oil
- Place the green beans in a steamer basket and set in a saucepan over 1 inch of boiling water. Cover and steam until just tender, about 5 minutes; drain.
- Combine the soy sauce, hoison sauce, vinegar, and hot pepper sauce in a small bowl.
- Put 2 teaspoons of peanut oil in a wok or large skillet, and set over high heat. Add the green beans and garlic. Stir-fry the beans for 2 minutes; add the soy sauce mixture and cook, stirring, about 2 minutes. Stir in the water chestnuts and drizzle with the sesame oil. Serve immediately.