I didn’t give up on my thigh and wing. Things happen. You see, I didn’t get the opportunity to use up a left-over jerk chicken thigh and wing. They were tucked in the side of the freezer door. I don’t generally store protein in that location. However, I was fetching a frozen spinach and lo and behold I came up on them wrapped securely in a double layer of foil.
They came in just in the nick of time because I wasn’t in the mood to prepare lunch from scratch. Moreover, I didn’t feel like having a sandwich. The previous night, I placed them on a plate for thawing. When I pried open the package, the pieces were fully thawed and still smelled amazing. Thus, I decided to chop them in bite-sized pieces and add them to some grilled veggies.
Excitement was in the air. As I grabbed my grill pan, I could taste the crispy grilled corn that would be included in this amazing stir-fry jerk chicken. It was like a grilled corn and jerk stir-fry. In addition, I added a couple sliced zucchini and strips of bell peppers.
With a little spraying of Smart Balance oil on my veggies, I placed them on hot grill pan for grilling.
In a hot skillet, a drizzle of olive oil was added along with roughly chopped onions and celery. To that, pieces of chicken wing and thigh were sautéed for a few minutes. And then, a splash of soy sauce, vinegar and pinch of black pepper and salt were further added.
Corn ears were removed from cobs with a knife.Also, bell pepper and zucchini pieces were sliced in smaller sizes. These were added to skillet along with a sprinkle of salt and black pepper.
Dish was served with a garnish of parsley leaves.