September 8, 2011

Day 4: Chicken Nuggets & Peach Slices, Chinese BBQ Chicken

Today is Day 4 of the famous brown-bag Challenge.  This time I packed 8 oven-baked chicken nuggets with peach slices.  I included BBQ sauce for his dip, and a fruit punch juice to finish it up.

My husband packed Chinese BBQ chicken, broccoli and rice.  The same thing that I will be eating for lunch except that I get to be more creative with my dessert.  My lunch picture doesn't have the broccoli anymore because I snacked on it already before I even remembered to take a picture. So what's in your brown bag today?

Chinese BBQ Chicken (by Rachel Ray)
1 whole chicken
1 bunch of green onions
2 slices fresh ginger, peeled
1 tbsp. sesame oil
2 tbsp. soy sauce
1 tbsp. sugar
4 cloves garlic, peeled
1/4 cup sherry or rice wine
5 tbsp. hoisin sauce
1 tbsp. sesame seeds
Salt and pepper

1. Cut the chicken into quarters or pieces. Lightly salt and pepper each piece.
2. Dice the green onions, ginger and garlic. Mix with sesame oil, soy sauce, sugar,
sherry or rice wine, hoisin sauce and sesame seeds and puree in a blender.
3. Place the chicken in a resealable plastic bag and pour the marinade over the top.
Seal the bag and let marinate in the refrigerator overnight.
4. Light the barbecue. When barbecue is hot, grill the chicken over indirect heat
until meat is no longer pink at the join or to 170 degrees internal temperature.
5. Serve with fried rice or stir-fried pea pods and mushrooms.
*You may choose to use light or dark soy sauce or half and half.

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.
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