Ben and I have a tradition of getting Chinese take-out for New Year’s Eve. This year, we are going to a New Year’s Eve party at a friend’s house, and won’t be able to get our Chinese. WHAT TO DO?!? Well, I decided that instead, I would make our Chinese a few days earlier (though probably a lot healthier this way!). I chose to throw together a casserole/chicken bake with a medley of grains layered on the bottom (a TJ’s rice blend, quinoa, and lentils), topped with sauteed onions, mushrooms and chopped broccoli. I made up a marinade as well, with soy sauce and a bit of lime and orange juice to brighten up the flavor. And of course, some chili garlic sauce and chili pepper flakes for heat!
I hope you enjoy this one, but I hope you enjoy your New Year (Chinese take-out or not) even more!
Cheers!
- 2 tbsp peanut oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 onion, chopped roughly
- 1 cup baby bella mushrooms, sliced
- 2 tbsp chili garlic sauce
- 2 tbsp lime juice
- 2 tbsp orange juice (from the carton is fine)
- 3 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1/2 tsp ground ginger
- 1/2 tsp pepper
- 1/4 tsp chili pepper flakes
- 1/2 tsp garlic powder
- 1 package chicken thighs (about 5 medium-sized thighs)
- 1 package extra-firm tofu, drained and pressed, sliced into 1″ cubes
- 3/4 cup rice medley
- 1/2 cup green lentils
- 1 cup cooked quinoa
- 2 cups broccoli and cauliflower florets (frozen would be fine as well)
- 2 cups low-sodium chicken broth
- 1/2 cup frozen edamame
- 2 tbsp sesame seeds
- 1/2 cup quartered brussels sprouts (optional)
- Spinach, for serving (optional)
- Chopped peanuts, for serving (optional)
- Preheat oven to 350. Spray a 9×12 casserole dish with cooking spray. Mix rice, lentils, and quinoa in the bottom of the dish and top with broccoli and cauliflower. Pour chicken broth evenly over top.
- In a cast iron skillet (thanks Mary!), heat 1 tbsp peanut oil on medium-high heat.
- Add garlic, ginger, and onions and cook until lightly browned- about 3 minutes. In final minute, add mushrooms and cook until slightly softened. Add mushrooms/onions mixture to top of broccoli and cauliflower in the casserole dish.
- In a small bowl, combine all ingredients for marinade (garlic sauce through garlic powder) and whisk until combined.
- Add remaining 1 tbsp oil to skillet, followed by 2-3 tbsp marinade. When it is bubbling, add the chicken thighs (or tofu) to the skillet and sear 1 minute each side on medium-high, until coated with marinade and lightly browned. Remove from skillet.
- Layer chicken or tofu on top of casserole. Pour remaining marinade over top of casserole.
- Sprinkle sesame seeds over chicken or tofu.
- Cover with foil and bake for 40 minutes, then uncover and add edamame and brussels sprouts. Continue to cook 20 minutes uncovered.
- Remove from oven and cool for 5 minutes. Serve over spinach with some chopped peanuts on top!
Happy New Year from us both in Durham!
Claire Tastes 
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