March = Chopsticks and 2 Stirfry recipes
For this month's recipes, I'm suggesting two stirfry recipes. The benefits of stirfry are seemingly endless. You get a good mix of protein, veggies and grain; prep and cook time is quick; clean-up of the wok is fast; and typically ingredients are on-hand and inexpensive.
These two recipes call for chicken, but that's where their similarities end (other than deliciousness, of course.) I served both atop brown rice and added a few more red pepper flakes for add kick. Nothing tricky in either dish, just don't skip fresh basil for dried basil in recipe No. 1. Not worth it. As for recipe No. 2, feel free to ad lib your own fresh veggies to fit your preferences. Eat both with chopsticks. You'll be surprised at what a difference that makes. Yum.
Basil garlic chicken stirfry
Ingredients:
1 1/2 - 2 pounds bonless skinless chicken, cubed
1/2 C. water
2 Tbsp. fish sauce
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. corn starch
4 tsp. sugar
3 tsp. red pepper flakes
2 Tbsp. oil
3 Tbsp. minced garlic
1 C. fresh basil leaves, torn
unslated, dry roasted peanuts
Directions:
In a small bowl, combine water, fish sauce, soy sauce, corn starch, sugar and red pepper flakes. Meanwhile, heat oil and cook minced garlic for about a minute. Add cubed chicken. When chicken is nearly cooked through, add sauce mixture. Continue cooking, stirring frequently, until chicken is done. Reduce heat, toss in basil and peanuts. Stir for a minute or so. Serve over brown rice. Eat with chopsticks.
Ginger, peanut chicken stir fry
Ingredients:
1 Tbsp. oil
1 pound skinless, boneless chicken breasts, cubed
1 red bell pepper, chopped
2 C. broccoli florets
1 1/2 C. chicken broth
2 tsp. reduced sodium soy sauce
1 Tbsp. sugar
1 Tbsp. minced garlic
1 Tbsp. red pepper flakes
2 tsp. minced ginger root
1 Tbsp. cornstarch
2 C. unsalted dry roasted peanuts
Directions:
Heat the oil in a wok over medium heat. Cook chicken for a few minutes. Add bell pepper and broccoli, and continue cooking until veggies soften and chicken is no longer pink. Meanwhile, in a bowl, mix broth, soy sauce, sugar, garlic, red pepper flakes, ginger and cornstarch. Pour into the wok. Add peanuts. Continue to cook until slightly thickened. Serve over rice. Eat with chopsticks
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