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Prep Time 0:10

Cook Time 0:15

Any chance I get to encourage you to eat with your hands — hopefully with a potential lover — I’m going for it (just like I hope you do, later). It’s visceral, it’s sensual, it’s sometimes unintentionally funny and even if it gets messy, you can both laugh and relax. That’s part of the beauty of the Sultry Ginger Chicken Gyro.

If you’re seducing a vegetarian, swap out fake chicken or a very firm tofu; if not, two breasts — ahem — should do the trick, dear reader. Aside from combining cleavage jokes and finger food, the real clincher in this deal is the ginger. Fresh ginger is spicy, reminiscent of sexy hot climates, makes your hands and kitchen smell like heaven, and gives you one very kissable, ginger-flavored mouth.

• INGREDIENTS
• 2 chicken breasts $4.99
• Veggie alternate: fake chicken (unseasoned) or very firm tofu $3.99 / $1.50
• 1 Yellow onion $.89
• 1 baby bok choy $.50
• 1 package of pita bread $2.39
• 1 ginger root $1.60
• Optional: small plain yogurt, with added squeeze of lemon $2.49 / $.33
• Salt and pepper to taste Pantry
• Cooking oil, plain or mild olive Pantry

Total (Maximum) Cost of Recipe: $13.00

DIRECTIONS

If you opt to make a yogurt-lemon sauce (though it’s not necessary, it is delicious), about an hour before you start cooking mix a teaspoon of lemon juice with the small container of plain yogurt and set it in the fridge.

Wash the bok choy and trim off both ends; then give it a quick re-rinse. Skin the ginger and chop it into tiny, tiny bits; you can also grate it with a fine grater — you’ll want to end up with a fat tablespoon’s worth. Slice half the onion (long slivers), do the same to the bok choy (but eschew the ends). Sliver the chicken breasts.

Put your burner on medium heat. Oil in the pan, start cooking the onions and keep them moving; as they change color add the chicken. Watch the color of the chicken and onions change — after about 3-5 minutes, add the bok choy and your ginger. The onion will become clear, the chicken will look like cooked chicken and the bok choy will be cooked but still a pretty green: we’re talking a stir fry experience of about 15 minutes maximum. The cook time will be only for the veggies if you’re using tofu or fake chicken: ten minutes max. Add salt and pepper to taste.

Turn off the heat on your chicken mix, and get the bread and yogurt out (the yogurt mix can even be near room temperature to maintain the warmth of the dish). Crack open an inexpensive bottle of wine or tasty big beer — you’re under budget with this one, so don’t be shy. Halve the pita bread and give it a quick warming in the toaster oven, or regular oven — don’t actually toast it, though. You’ll want it just warm enough to be pliable.

Pliable, like a warm and hungry dinner partner. Take two halves for each of you, scoop in the delicious ginger chicken mix, and sit very close together. If you have the yogurt mix to add as a sauce, only provide one spoon for the bowl. Sharing is sexy, and never underestimate the seductive power of single spoon negotiations.