The recipe for this stir-fry comes from Tieghan Gerard, the author of the cookbook, Half-Baked Harvest.
I make many stir-fries, some of which I have featured on my blog, but I was drawn to this one not only for its ingredients, but for the beauty of the arrangement.
We often see “composed salads” served in this manner.
The diner can appreciate the beauty of the plate before tossing the individual components together with the sauce or dressing before eating.
It is especially nice to do when serving guests at a dinner party.
As with many stir-fry dishes, this recipe can be adjusted to use what you have on hand or prefer, allowing for creativity.
Below is the original recipe…(you’ll notice I made some substitutions of my own)
Honey-Ginger Chicken Stir-Fry (Half-Baked Harvest Cookbook)
(serves 4)
Ingredients
1 and1/2 cups uncooked black rice (may substitute white rice)
¼ cup low-sodium soy sauce
3 tablespoons orange juice
2 tablespoons hoisin sauce
2 tablespoons honey
1 (1-inch) knob fresh ginger, peeled and grated
1 or 2 garlic cloves, peeled and grated
4 tablespoons sesame oil
½ cup whole raw cashews ( I subbed peanuts)
2 heads baby bok choy, trimmed and halved lengthwise
Kosher salt and freshly ground pepper
2 yellow or orange peppers, sliced ( I subbed red and orange)
8 ounces button mushrooms, sliced (omitted cause I didn’t have any on hand)
2 scallions, thinly slice, plus more, if desired, for serving
1 pound boneless, skinless chicken breasts or tenders, cut into cubes
¼ cup chopped fresh Thai basil or regular basil, plus more, if desired for serving (I used regular which I have growing in a pot)
2 carrots, shredded
2 mandarin oranges or clementines, peeled and cut into wedges (you may sub 1 cup fresh pineapple chunks or mango chunks)
Toasted sesame seeds, for garnish
Pickled ginger, for garnish (optional)
To cook
1. Bring 3 cups of water to a boil in a medium saucepan over high heat. Add the rice, cover, and reduce the heat to low. Simmer for 10 minutes, then turn off the heat. Let the rice sit, covered, for 15 to 20 minutes, then drain as you would pasta.
2. Meanwhile, in a small bowl, whisk together the soy sauce, orange juice, hoisin sauce, honey, ginger, and garlic to taste to make the stir-fry sauce.
3. In a large skillet or wok, heat 1 tablespoon of the sesame oil over medium heat. When it shimmers, add the cashews, and 2 tablespoons of the stir-fry sauce.
Cook, stirring often, for 3 to 4 minutes, until the cashews are lightly toasted and caramelized. Remove the cashews from the skillet and set aside.
4. Wipe the skillet clean with a paper towel, then add 2 tablespoons of the sesame oil and heat over high. When it shimmers, add the bok choy and sear on one side for 2 to 3 minutes, then flip, season lightly with salt and pepper, and sear for another minute, or until golden.
Remove the bok choy from the skillet and set aside on a large plate.
5. Add the bell peppers and mushrooms (and other veggies, if using) to the same hot skillet, still over high heat, and season with salt and pepper.
Cook the bell peppers, mushrooms, (and other veggies if using), stirring frequently, for about 5 minutes, or until soft, then add the scallions and cook for 1 minute more. Slide the veggies out onto the plate with the bok choy.
6. Return the skillet to high heat and add 1 tablespoon of the sesame oil. When it shimmers, add the chicken. Cook, stirring, for 5 to 8 minutes, or until cooked through and no longer pink.
Pour in the remaining stir-fry sauce, bring to a boil, and cook until the sauce has thickened and coats the chicken, about 5 minutes.
7. Divide the rice and chicken among 4 bowls and top with the stir-fried veggies, basil, carrots, and orange wedges. Add a handful of the caramelized cashews and a sprinkle of sesame seeds. If desired, serve topped with extra basil, scallions, and pickled ginger.
Any leftovers, warm up and eat for lunch the next day! Still delicious!
