This is the part 2 in a 3 part series from one night of gourmet Asian cuisine.
You can find Part 1 here.
One housemate is a picky eater. I shouldn't say that, he actually doesn't try foods he thinks he won't like. That makes him well a little difficult when we have family dinner. It also means, we get another wonderful option to tantalize our taste buds. This was the case for Asian night.
The main ingredients that we were going to use for Sushi involved either crab or shrimp, and Seaweed paper to roll them up in. Difficult housemate, wouldn't try any of the three.The solution. Boiled rice, marinated semi-grilled chicken, and chopped vegetables, all fried up in a wok (skillet, my wok is on the East Coast).Ingredients:
2 TBS of Soy Sauce
2 TBS of Lime Juice
1 TBS of Lemon Juice
2 TBS of Olive oil
2 TBS of Italian Dressing
2 TBS of Rice Vinegar
Splash of Pomegranate Juice
Drizzle of Maple Syrup
Salt and Pepper
1 pound of Chicken Breast, fat removed
Head of Broccoli, washed chopped,
1/2 large white onion diced
1/2 Red Pepper, Chopped
Cube chicken, place chicken and marinade in a bowl, refrigerate for at least an hour.
Cook Rice, while rice is cooking, add a small pad of butter, and 1 TBS of Olive Oil, and 1 TBS of Canola Oil (or some other vegetable oil) and 2 TBS of water to a wok, heat up the oil then add above vegetables.Stir fry until Onions are translucent.
Sear or Grill Chicken.
We have a middle grill part on our stovetop that has recently been repaired. However, There is no drip pan that I am aware of, so I used foil and faux grilled the chicken on the outside, then finished it off in the wok.Add seared chicken, rice and 1 TBS of Soy Sauce, when Chicken is fully cooked and everything is mixed up, serve.
Join me next time as I finish off the series with Handmade Sushi!!!
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