This is one of my throw-together-whatever's-in-the-fridge recipes.
Yummy! 1-2 carrots, sliced about a 1/4 inch thick, on the diagonal a head of broccoli, florets chopped into bite-size pieces 1/2, 3/4 cup onion, chopped in big bite-size chunks. a cup or so of red, green, yellow, orange bell pepper (not necessarily all, but the colors look so beautiful in this dish) chopped in big bite size chunks a pound or two of chicken breast, pan-seared in olive oil, cut into chunks (you can also add celery, but tomatoes typically don't go well in this dish...) 3-4 cloves garlic about two tbsp minced fresh ginger a tsp or two red pepper flakes about 1-2 tbsp sesame oil salt and pepper Start with olive oil drizzled in a frying pan on medium high heat. Throw in broccoli, carrots and celery (optional) and sautee a few minutes, then add peppers... After five more minutes, add onion, diced ginger, diced garlic, and red pepper. You want to make sure everything is equally cooked to a certain "al dente" quality - still half crunchy. Now add the chunks of chicken and sesame oil. You can add a splash or two of soy sauce if you want. Serve over brown rice ('cause it's better for you than white rice!)
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg Archives
March 2012
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