Tuesday, March 30, 2010

CHICKEN IN THE WOK



CHICKEN IN THE WOK
  • Chicken breasts, boneless, 4, diced in chunks or strips (or any meat you like)
  • Chinese water chestnuts, 1 can, sliced and drained (I use the drained liquid when I cook the rice)
  • Garlic cloves, minced, 2-4 (to taste)
  • Mushrooms, button, sliced, about ½ c (canned or fresh)
  • Olive oil, 1-2 T
  • Onion, 1 hot, yellow, medium, slivered
  • Sesame oil 1 T
  • Sesame seeds, toasted
  • Sugar
  • Soy sauce 1-2 T
  • Veggies – broccoli, snow peas, sweet sugar peas, scallions, bell peppers, bok choy, …whatever greens you like, cut thin enough to sauté easily
  • Rice, white or brown, 1 c: I buy Lundberg Sushi Rice and cook according to directions adding sugar or Splenda and rice wine vinegar all of which are in the grocery store. This rice sticks together like rices in the sushi restaurants. It's wonderful!
  • Rice wine vinegar
  1. Put olive and sesame oil in a wok or big fry pan (add more oil as needed)
  2. Saute diced chicken breast chunks until done and slightly browned
  3. Remove from pan and set aside
  4. Sauté slivered onion and garlic cloves in wok on low heat
  5. Remove from pan and set aside
  6. Add veggies and saute until done
  7. Add water chestnuts, stir gently
  8. Re-add all cooked ingredients until all is warmed, tossing gently, then add some soy sauce, sprinkle on sesame seeds and serve over rice with some soy sauce as a condiment
  9. Serves 4 - correct ingredients to serving size desired
This was given to me by my dear friend Margaret. All our kids loved this. You can use a regular fry pan if you don't have a wok. It is very tasty and mild.








































































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