Showing posts with label chicken stir fry. Show all posts
Showing posts with label chicken stir fry. Show all posts

Thursday, May 21, 2015

Stri Fried Chicken with Asparagus, Broccoli, and Cashews #recipe @lucyburdette

 
LUCY BURDETTE: I love stir-fried dishes, though I'm never quite satisfied with my results compared to a good Chinese restaurant. But the craving hit me this week, and with asparagus still rocking the garden, I decided to try again. I'd seen a recipe something like this in our local paper for a slow cooker, and adapted it for stir-fry and tweaked the flavors.

This makes four servings if you're serving something on the side, 2-3 generous servings if not




Ingredients

Two boneless chicken breasts
1 tablespoon cornstarch
Ground black pepper
2 to 3 tablespoons sunflower or canola oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons catsup
1 tablespoon hot chili sauce (or sweet if you prefer)
1 tablespoon brown sugar
One bunch asparagus
One stalk broccoli
One half large Vidalia onion
3/4 cup cashews, unsalted

Cut the chicken into bite-size pieces, and combine with the cornstarch. Grind fresh pepper over the top, mix that in and set aside. Mix soy sauce, vinegar, catchup, chili sauce, and sugar in a bowl and set aside. (You could also add ginger and garlic, but it had enough going on in the flavor department for my taste. After I tasted, I did add a couple tablespoons of water as it seemed a bit salty.)


Cut the asparagus, onion, and the broccoli into bite-size pieces. Heat 1 tablespoon of the oil in a large skillet and stir fry the broccoli and asparagus until just crispy. Remove to a plate.






Add a little more oil to the pan, and stir fry the onions and cashews until soft and brown. Set all this aside. 




Stir fry the chicken until almost cooked through, then add the sauce and cook until bubbly.





And the vegetables back in and heat through. Serve over brown rice.






Hope you enjoy it as much as we did!

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!

Monday, April 30, 2012

Amy's Black Truffle Oil Stir Fry

I've been away having a grand time. Avery, Sheila, Lucy, and I signed books at Salt & Pepper Books in Occoquan, Virginia.



Christine Myskowski, owner of this charming bookstore, carries an incredible selection of cookbooks, as well as fiction involving food. Christine served a delightful spread, including heavenly salted caramel cupcakes that inspired me to try making my own.

Roberta at Salt & Pepper

After our signing, we headed to Malice Domestic for a fabulous weekend of mystery. It's always such fun to get together face to face with friends, especially those from Mystery Lovers Kitchen.


Sheila at Malice Domestic

Jenn McKinley came all the way from Arizona, and it was the first time we've ever actually met. But we feel like we've know each other for years.

Jenn and Avery at Malice Domestic

After my long drive back on Sunday, my friend Amy, who house/dog/cat sat for me, whipped up a wonderful stir fry so I wouldn't have to cook.  What a luxury!



Amy's latest fondness is for black truffle oil, which I had never tried. It's actually sunflower oil, infused with black truffle extract. The taste and smell are very distinctive. Truffles are a type of fungus, and the black ones are highly sought after. I've read that you either love them or hate them.  Those who love them are passionate about them, which might be why some consider them an aphrodisiac.

Amy's a stir fry pro, carefully selecting ingredients so that some remain crunchy while others offer a softer texture. She takes the texture contrast up a step so the dish is visually interesting, too, by slicing the  zucchini in rounds and cutting them in half but cutting the squash in strips. In addition, she passed on the traditional carbs and served the stir fry on fresh spinach leaves.

In the recipe below, she layers in the vegetables gradually, with the mushrooms last, so they don't overcook.  Amy says that mushrooms grab the flavor of the truffle oil, and I have to agree. They popped with flavor.


Amy's Black Truffle Oil Stir Fry

1 tablespoon black truffle oil plus extra
2 tablespoons olive oil
2 medium cloves garlic, chopped
1 1/4 teaspoons white wine vinegar
1/2 teaspoon ginger
1 teaspoon tarragon
pinch fennel seed
pinch oregano
pinch basil
1 onion, sliced
12 baby carrots
1/2 large red pepper
8 white button mushrooms
1 small yellow squash (about 1/2 cup)
1 small zucchini (about 1/2 cup)
3/4 pound chicken tenders, sliced into 1-inch sections
salt and pepper to taste
fresh spinach (enough to make a circle about 7 or 8 inches in diameter)

Slice mushrooms and place in small bowl.  Drizzle with black truffle oil. Set aside.

Pour oils into a large pan and add the garlic, white wine vinegar, ginger, tarragon, fennel seed, oregano, and basil. Cook on low heat for 1-2 minutes until fragrant. Add 1/3 of the onion and slowly raise heat to medium. When the oil begins to bubble just a bit, add chicken and stir. When no pink shows on the outside of the chicken, add the carrots. Stir and cook for about 2 minutes.  Add red pepper and cook 1 minute. Stir in the squash and the zucchini, and cook 2 more minutes. Continue stirring and add mushrooms. Make sure chicken is cooked through.  Add pepper and salt to taste and serve over fresh spinach leaves. 




Wednesday, June 9, 2010

Wok this way!


Hub and I love to wok out together!
Okay, I'll stop now. I wouldn't want
my post to be too much wok. Okay,
really I'm stopping...now.
Seriously, one of our favorite kitchen
toys is our wok. You just can't go wrong
with it when you need a quick and nutritious
meal
for the family. This is a stir fry recipe the
Hub impressed us with the other day.

Ingredients

4 boneless skinless chicken breasts

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons sesame oil

2 cups diced veggies (he used carrots, onions and red peppers)

1 cup water

1 teaspoon chicken bouillon granules

Chopped fresh cilantro


Directions

Cut chicken into 1-inch chunks; place in a plastic bag. Add cornstarch and toss to

coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well.

Refrigerate for 30 minutes. In a large wok, heat 2 tablespoons of oil over med-hi

heat; stir-fry chicken about 3-5 minutes. Remove and keep warm. Add remaining

oil; stir- fry veggies for 4-5 minutes or until crisp-tender. Add water and bouillon.

Return chicken to pan. Cook and stir until thick and bubbly. Serve over rice,

sprinkle with chopped cilantro.



Take a wok on the wild side...;-)


www.jennmckinlay.com

Jenn McKinlay
SPRINKLE WITH MURDER

Available now!


aka Lucy Lawrence

CUT TO THE CORPSE
and STUCK ON MURDER

Available now!



And now our contest news! Julie's contest is a wrap! Congrats to
Margaret (Mamadrama) and Ken M!


And now to celebrate the upcoming release of THE LONG QUICHE GOOD-BYE,
Avery is hosting our next exciting contest!


Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.