Thursday, April 23, 2009

Cookish: What's for dinner?

Quick Chicken Stir-fry


¼ cup soy
1 tbs sesame oil
1 tsp sweet hot mustard
½ tsp chili garlic sauce
½ tsp ground ginger
1 clove garlic
1 tsp honey

1 chicken breast
2 carrots
2 cups cabbage (I used the pain ol' green stuff, but napa would be good, too)
1/2 cup peas
¼ cup water
1 tbs sesame oil
1 tbs oyster sauce
Sesame seeds, optional
Chop up your chicken into small pieces. Stir together the marinade ingredients.
Toss the chicken with the cornstarch and add to the marinade.Slice up carrots and shred cabbage (Not on the same cutting board as the chicken. But you knew that, right?)

Put enough olive oil to cover bottom of pan. Heat over medium-high heat. Add the chicken & marinade. Cook chicken, remove from pan. Add veggies and ¼ cup water. Cook until most of the water has evaporated and the veggies are crisp-tender. Add the chicken back to the pan, along with 1 tbs sesame oil and 1 tbs oyster sauce.

Serve over Jasmine Rice and sprinkle with sesame seeds.

Notes: This was pretty tasty, but a little salty. Next time I will try adding hoisin instead of oyster sauce at the end.

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