By July 2027. I turned forty years old on the fourth of July. The date has always been a little strange—a birthday that coincides with national fireworks means the celebration is involuntarily shared with something much larger, which I've made peace with. I've taken it as a reminder that the date belongs to more than me, which seems right for a man who spends most of his energy on what belongs to more than him anyway.
Hannah made the peach cake—she'd been making it since before I can remember her not making it, and she made it this year with the particular care of someone who is eight months pregnant and still choosing to stand at the kitchen counter for an hour because some rituals are worth the standing. Thomas carried the cake out. Kai blew out a candle on my behalf because I forgot to, which he did with the expression of someone correcting an obvious oversight. River sang a version of happy birthday that was wrong in several respects but enthusiastic in all of them.
Caleb made a speech. He's not a speech person and he knew it, so he kept it to three sentences: I was glad Jesse was his brother. He was glad for this land and for what Jesse had built on it. He was glad Danny had gotten the chance to see who Jesse was before he died, because Jesse turned out right. I said that was the best speech I'd ever heard. Caleb said it took him a week to write. I said I know and I appreciate it.
Forty years. The land mine. The family whole. The practice continuing. That's what a life built toward something looks like when you're standing in the middle of it.
Hannah’s peach cake had already done its work by the time the candles were blown out — Kai’s work, technically — but peaches have a way of lingering in the mind long after the last slice is gone. Turning forty on the Fourth of July, surrounded by the people who made that number feel earned, I wanted to carry that same brightness into the next meal: something with ginger’s warmth and a salsa that looks like a celebration already plated. This recipe is what I reach for when the occasion is large and the mood calls for something that meets it.
Ginger Chicken with Confetti Peach Salsa
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, pounded to even thickness
- 2 tablespoons fresh ginger, finely grated
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil, plus more for the pan
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- Confetti Peach Salsa:
- 2 ripe peaches, pitted and diced small
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 jalapeno, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey
- Salt to taste
Instructions
- Marinate the chicken. In a bowl, whisk together ginger, garlic, soy sauce, honey, olive oil, and red pepper flakes. Add chicken breasts, turn to coat, and let marinate at room temperature for at least 15 minutes (or refrigerate up to 4 hours).
- Make the salsa. Combine diced peaches, red and yellow bell peppers, red onion, jalapeno, and cilantro in a bowl. Add lime juice and honey, season with salt, and toss gently. Let sit at room temperature while you cook the chicken so the flavors can meld.
- Cook the chicken. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil. Remove chicken from the marinade, letting excess drip off, and season lightly with salt and pepper. Cook 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely caramelized.
- Rest and slice. Transfer chicken to a cutting board and let rest 5 minutes before slicing. This keeps the juices where they belong.
- Serve. Arrange sliced chicken on a platter and spoon the confetti peach salsa generously over the top. Serve immediately with rice, grilled corn, or crusty bread alongside.
Nutrition (per serving)
Calories: 310 | Protein: 38g | Fat: 8g | Carbs: 22g | Fiber: 2g | Sodium: 540mg