This is a quick weekday meal that is very simple to make. If there are no garlic scapes then green onions will work in a pinch. Fry some cumin seeds and minced red onion in the brown rice to create a balance in the stir fry.
Chicken and Garlic Scapes
- 4 chicken thighs cut into small cubes
- 1 tsp fish sauce
- 1 tbsp soy sauce
- 1 lime
- 1 tbsp honey
- 2 zucchini cut into thin 1″ long spears
- 10 garlic scapes chopped into 1/2″ pieces
- 6 mushrooms quartered
- 2 tbsp cilantro chopped fine
- 1/2 tsp celery seed
- 1 tbsp vegetable oil
In a bowl, zest lime and squeeze all the juice out. Add honey, 1 tablespoon cilantro, soy and fish sauces and mix well. Toss with chicken and let marinate for 30 minutes. In a wok, heat vegetable oil over medium high heat. Fry garlic scapes for 1 minute then add zucchini and cook until bright green, about 2 minutes. Season with cilantro, salt and pepper and scrape into a bowl. Bring wok back to heat and add celery seed and mushrooms. Fry until fragrant then add chicken and cook until meat is done, about 3 minutes. Use the sauce to scrape up any bits in the pan while cooking the chicken. Add zucchini back to wok and stir fry for 1 more minute. Serve over brown rice.