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Quick Chicken Stir Fry

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Quick Chicken Stir Fry

I know, I know - I love a stir fry. There...I admitted it.


INGREDIENTS

  • 1lb. chicken thighs, cut into 1 inch pieces
  • ¼-½ cup cornstarch
  • 1-2 tablespoons neutral oil, like avocado
  • 4-6 green onion sprigs, cut into ½ inch pieces
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ¼ cup soy sauce
  • ½ tablespoon honey
  • 1-2 tablespoons Sambal Chili Garlic sauce (depends how spicy you like)
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1 teaspoon toasted sesame seeds (optional)

DIRECTIONS

  • In medium bowl add chicken and ¼ cup cornstarch, coat the chicken well but shake off excess using a sifter - set aside.
  • Heat pan or wok until almost smoking - add 1 tablespoon oil and chicken
  • Cook chicken until golden brown, about 3-5 minutes then stir in green onions and cook for  a minute or so; remove chicken and set aside
  • Place same pan/wok back on medium heat, add a touch of oil, garlic and ginger - cook until fragrant about 30 seconds, then add soy sauce, honey and Sambal
  • In a separate small bowl, mix 1 tablespoon cornstarch with ¼ cup water then stir in with soy sauce mixture, cook until sauce starts to thicken
  • Add the chicken back in, stir and coat with sauce, cook for a few more minutes
  • Garnish with cilantro and sesame seeds and serve
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Quick Asian Chicken Broth

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.  


INGREDIENTS

  • 4 cups chicken broth
  • 4 green onions cut into 2 inch lengths 
  • 10 or so sprigs of cilantro
  • Four 1/8 inch slices ginger (skin in is fine)
  • 1 clove garlic, peeled & rough smashed
  • 15 or so Sichuan pepper corns
  • 1/4 teaspoon kosher salt 

DIRECTIONS

  1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
  2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
  3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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Easy Chicken Adobo

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Easy Chicken Adobo

Perhaps the king of Filipino food, this nearly fool-proof dish is easily one of my favorite chicken things to make. And if you’ve ever thought about dipping your toe into the world of Asian food, this is a perfect recipe to start with. And btw, yes - I did forget to add the brown sugar (I hate me sometimes).


Serves 2-4 (depends how hungry you are)

INGREDIENTS

  • 2 pounds chicken thighs
  • 1 cup soy sauce
  • 1/2 cup white vinegar
  • 1 tablespoon fresh ground pepper
  • 2 tablespoons brown sugar
  • 5 garlic cloves, minced
  • 3 bay leaves

DIRECTIONS

  1. Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot with a well fitting lid pot.
  2. Place chicken skin side down in pot and bring to a boil
  3. Immediately turn down to a simmer and cover
  4. After 30 minutes remove lid, turn chicken over and simmer for another 20 - 30 minutes until super tender
  5. Serve with steamed rice
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Chicken Burrito Bowl

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Chicken Burrito Bowl

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The Hot Brown

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The Hot Brown

This old school open faced turkey sandwich with a rich & creamy Mornay sauce is crazy good.

#i❤️thanksgivingleftovers

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