Tomato Ginger Chicken with Asparagus and Eggplant!

Tomato Ginger Chicken with Asparagus and Eggplant!

asian tomato ginger chickenTender bone in chicken breasts are dressed with Asian flavor when slowly
sautéed with onions, loads of sliced fresh ginger as well as a toasted sesame
ginger spice! Tiny grape tomatoes, baby carrots, sliced eggplant and fresh
asparagus and more make this a nutritious and flavorful dish. I serve this dish
with a sushi and Chinese black rice medley! Just delicious!!

2-4 bone in free range chicken breasts
1 tablespoon toasted sesame ginger seasoning(Victoria’s Gourmet is good)
pinch of Aleppo pepper and pinch of grey salt
1 tablespoon grape seed oil
1 tablespoon toasted sesame oil
1 medium sliced onion
splash of white wine
3/4 cup sliced ginger
1 medium eggplant, peeled and sliced
1 red bell pepper, sliced
1 pint of grape tomatoes
1/2 cup baby carrots
1 tablespoon drained capers
1 cup of low sodium chicken broth
1 bunch of fresh asparagus, sliced diagonally
4 sliced radishes

Season the chicken breasts with the spice blend, pepper and salt
In a large fry pan, heat the two oils on medium high
Brown the chicken breasts with the onion on all sides
Add the ginger and continue to cook
Add splash of wine
Add red pepper, carrots, capers and grape tomatoes
Add the broth
Continue to cook on low heat until chicken is very tender, add more broth if
needed as you don’t want the dish to dry out
In the final 3 minutes add the sliced asparagus and radishes
Serve immediately with a medley of sushi and Chinese black rice, soba noodles
or rice of your choice. This is an extremely flavorful chicken dish full of nutritious
organic vegetables that you will want to make time and again!!!

To make the rice medley simply boil 2 cups water with a dash of salt, a splash of
sesame oil and rice vinegar, add 1and1/2 cups mixture of sushi and Chinese
black rice( found in natural food stores)
Bring to a boil and then simmer until rice is done
The rice will have a sticky but chewy texture! Just delicious!!