Weeknight supper: Chicken with orange, ginger, and white wine

We had a lovely meal the other night -- and it was fast, cheap, and easy! I got the main recipe for Pan-grilled chicken breasts with orange and onion shards from the website for the APM radio show I've been listening to on the ishuffle, The Splendid Table. I then added rice and a stir-fry of my own concoction (see below), but Drumstick spearheaded the shopping, chopping, and prep. The original recipe is fairly flexible, and has a 'flavoring' set of ingredients that you are free to choose from or improvise on your own. I followed the recommendation for the ginger (shredding in about 3/4 in. of that lovely root) and just added that for flavoring, which was refreshing and delicious. The chicken cooks up very quickly and needs virtually no preparation if you just use a fine grater to zest the orange and grate the ginger. If you're really speedy, I bet it's a 30-minute meal or less, and from our experience, minus a short snag on the timing (Drumstick read '30 minutes' when it actually said '30 sec', but I rescued us at the 15 minute mark and it wasn't too terribly much the worse for wear), it is something that you don't need a lot of cookery know-how to do. So click through the link and check it out. Here's my stir-fry:

Orange and Ginger Stiry-fry
Serves 4, thereabouts
15-20 minutes from start to finish

• chinese cabbage / bok choy, either shredded (for the cabbage) or leafed (for the bok choy)
  
• a bunch of green onions (use about 6-8), julienned or cut on a sharp diagonal
  
• 2 carrots, cut into matchsticks
• 1 in. piece of ginger, cut into tiny matchsticks
  
• 1/2-1 tsp. sesame oil
• 1 Tbsp. vegetable oil
• rice to serve with
• 1/2-1 orange, juiced (use the orange you zested for the chicken, and then eat the remaining pieces if there are any)
• salt and pepper
  

1. Heat the oil in a wok or large fryping pan and add sesame oil
2. Add carrots and ginger and stir fry for a few minutes
3. Add all the greens and salt and pepper to taste
   
4. As it comes together and is cooked to your desired flabbiness (or lack thereof), squeeze the juice of the orange over, stir it around briefly and then serve over rice

The orange-ginger combo is pretty dang refreshing and goes well with the chicken! And it's easy and good for you...highly recommended. If we make it again, I'll post a pic.

Oh yeah, and have a listen to The Splendid Table - it's often a pretty interesting show, having the editor of Cooks Illustrated as a guest certainly convinced me of the host's good taste, and I was captivated by the conversations about the production and distribution of food, wines, foraging,...all sorts of interesting stuff. The only downside is that you start getting a bit peckish while you listen.