I have a goal to reach, which is "100 Foods Before One." Essentially I'm aiming to have my baby taste 100 foods before his first birthday. The way most people tackle this is by simply serving baby whatever you are eating when the dish is age appropriate; typically it's simply a matter of slicing the dish differently or tweaking a few ingredients.
In this case, I often use honey to add a sweet kick to any marinade that includes a soy sauce base or stir fry dish. However, babies under one are advised to stay away from honey. It's substituted with regular sugar and you can adjust the level of sweetness that you prefer.
I'm also keeping this recipe as simple as possible for a quick option when you're feeling lazy and want to finish the day with a filling, healthy dinner. You'll also notice that the recipe makes a large batch; this is so we can have leftovers for lunch the next day. Feel free to add in extra vegetables; I'm using frozen broccoli to optimize time!
Marinade Ingredients
1 cup low sodium soy sauce
2-4 tbsp brown sugar
6 garlic cloves minced
2 tbsp sesame oil
2-3 tbsp korean spicy sauce (you can use siracha instead or any sharp hot sauce, but start slow to build to your preferred spice level)
Other Ingredients
4-6 boneless chicken thighs (remember, we are making extra for leftovers)
1 bag frozen broccoli florets
1.5-2 cups rice, cooked (I use a rice maker to be quick)
Directions
As soon as you wake up, mix the marinade ingredients in a bowl or ziplock bag.
Adjust sweetness and spice level to your preference. Then add chicken thighs and make sure they're completely submerged in the marinade (note: of course you can start this process the night before. But if you're like me, you forgot. So here we are the next morning).
Get your rice cooked however you prefer. It can even be minute rice in the microwave, who cares?
Drizzle a high smoke point oil in a large pan. Cast iron or grilling is best but use whatever you have. The beauty of this marinade is that it gives a great sear and crisp every time.
Don't put the chicken in the pan until the pan is nice and hot. Lay the chicken in and listen to that lovely sizzle.
Sear on both sides and cook until an internal temperature of 165 degrees F is reached. After you get a good sear you can lower the heat to avoid burning the outside while it finishes cooking, or pop them in the oven.
While the chicken cooks, make your broccoli. I popped frozen broccoli in the microwave. Work smarter, not harder!
Once the thighs are done, let them rest on a plate. Add more oil or a touch of liquid and scrape up the yummy bits on the pan so they're loose.
Add your broccoli to the pan and toss around to get some color. This is what I do anytime that I use frozen veggies.
Slice your chicken thighs into the size that you prefer.
Add the rice to the pan and mix it with the broccoli. I also sometimes add the chicken and mix it all up for convenience. This way your leftovers are all together in one meal that's ready for lunch the next day.
And that's it! Seems simple but I really wanted to share the marinade and have the steps on my blog for myself too. This is my digital journal and cookbook that I love sharing with the world. I took a long break through pregnancy and postpartum; now I'm back to my weekly uploads and couldn't be happier.
As always, thank you for being here. Have a wonderful week!
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