Friday, March 25, 2011

Weekly recipe!

Here it is, folks! The weekly recipe! This is one of our absolute favs and it's always always a big seller. I basically created this recipe myself, with influences from the Asian ingredients present in my mom's kitchen, and my dad's famous stir-fries.

We call it "Asian Chicken and Broccoli" but it can be made with a variety of veggies, including spinach and bokchoy. We also love to add mushrooms to ours. It can be made with chicken breast or thigh. We prefer thigh because it is cheaper and more tender, but it is a bit more work to cut off the fat. You need a large skillet, or a wok for this recipe, preferably with a lid. You also should start with fresh garlic and ginger for the best results.

Jo's Asian Chicken and Broccoli

- 1.5 tbs sesame oil 2 large cloves garlic, minced or pressed
- 1-2 tbs fresh minced garlic

- 1 lb low fat chicken thighs (or breasts), cut into small, bite sized pieces
- 1 tbs sweet chili sauce
- 1.5 tsp red chili paste
2 tbs soy sauce (or to taste)
- 1 tbs fish sauce

- 2-3 cups fresh broccoli florets
- 6-8 oz chopped mushrooms (baby portobella, oyster or shitake)

Pour sesame oil into skillett or wok, and add garlic, ginger and chicken. Begin to saute on medium-high heat. As chicken cooks, add in sweet chili sauce, red chili paste, soy sauce and fish sauce. Cook, stirring often, 8-10 minutes, or until chicken pieces are just cooked through. Add in broccoli, mushrooms and any other desired veggies. Stir so sauce covers all veggies. Turn down heat to medium-low heat and cover to steam broccoli for 3-5 minutes.

Your dinner is finished! Enjoy alone or with whole grain brown rice. Hope you love it as much as we do!

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