Sorry about last week but I have been a little under the weather. For those of you who don’t know, which is most everyone: I am expecting and have had a few of the first trimester problems.

I have been at my mother’s house recuperating. I am starting to get a hold on things a little better now but my new best friend is anything with ginger. I have been looking up all sorts of ginger recipes and have come up with my own version of one dish. I hope you love it.

Ginger Sesame Chicken

4 boneless, skinless chicken breast, cubed

3 garlic cloves peeled and crushed

1/2 cup of soy sauce

1/4 cup rice wine vinegar

2 Tbs honey

1 Tbs fresh ginger root, peeled and grated

4 medium green onions, chopped

2 Tbs toasted sesame oil

4-6 sprigs of fresh cilantro, rinsed and dried (optional)

2 tsp toasted sesame seeds (optional)

Combine all the ingredients in a bowl, except the chicken and cilantro, to make the marinade. Pour the marinade into a zip-lock baggie and add the chicken. Put the bag into the refrigerator for 4 hours or over night.

Prepare a skillet with a bit of canola cooking spray, then get it very hot. Remove the chicken fro the marinade and cook until it is fully cooked, no pink. Set the chicken aside and add the marinade to the hot skillet and bring to a boil for one minute to kill all the bacteria from the chicken then simmer for about another minute and pour over chicken. And add the cilantro leaves if you like.

You can serve the main dish with what ever you like but I prefer it served over steamed rice and vegetables for a truly Asian inspired dish. Compliment it with a little ginger and honey tea and its perfect.

Until next time, have fun in the kitchen, experiment, and indulge your cravings.

Laura Clements is the pastry chef at Napoleon’s.