This week at NYMM we’re cooking something light and easy to usher in the warm summer months. We will be starting with a warm Portobello mushroom and zucchini stir-fry and topping it with seared sesame-soy chicken. The dish is healthy, quick-cooking and light enough to eat even when it’s scorching outside (and you don’t really want to cook).
Feel free to substitute other vegetables for the zucchini and Portobello stir-fry; the balsamic-honey vinaigrette we’re using pairs nicely with a bunch of different flavors. But make sure you don’t use too much, because it does pack quite a punch!
Portobello Mushroom and Zucchini Stir-Fry with Honey Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 2 tbsp. honey
- 3 tbsp. butter
- 2 tbsp. olive oil
- ½ tsp dried basil
- 2 garlic cloves, minced
- 5 medium-sized zucchinis, sliced about ¼ inch thick
- 2 large Portobello mushrooms, sliced
- ½ tsp. salt
- In a large pan, add butter and oil over medium-high heat.
- Add garlic to pan and cook for about one minute or until fragrant.
- Add zucchini and mushrooms to pan, stirring to coat with butter and oil.
- Lower heat to medium-low and cook until zucchini softens slightly (about 10 minutes).
- Meanwhile, mix the balsamic vinegar, honey, and dried basil with a whisk until incorporated. There will likely be extra sauce, which you can use for leftovers.
- When the zucchini and mushrooms are done, add salt to taste and remove from heat.
- Drizzle with vinaigrette and serve immediately!
Seared Sesame-Soy Chicken
- 2 pounds chicken cutlet
- 2 tbsp. coconut oil (or oil of choice)
- 3 garlic cloves, minced
- ¼ cup soy sauce
- 2 tsp. minced fresh ginger
- 1 tbsp. rice vinegar
- 3 tbsp. sesame seeds, toasted
- Add chicken to a large bowl with soy sauce, rice vinegar, garlic, salt, and pepper. Toss to coat.
- Heat a large pan over medium-high heat and add coconut oil.
- Add chicken to pan, cooking for about 3-4 minutes per side.
- Heat another small pan over medium-high heat.
- Add sesame seeds to dry-pan, lowering heat to medium and allowing to cook until toasted and fragrant, about 4 minutes.
- Slice chicken and top with sesame seeds.
- Serve immediately.
Images by Josh Guirguis
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