May 5th, 2008 @ 3:04 pm
Stir Fry
So I meant to post this last week, but I managed to delete the post after I spent all the time writing out the recipe. I decided it was really good and I should take the time to write it again.
Oven Brown Rice
- 1 cup brown basmati rice
- 1 3/4 cup water, boiling
- 1 tsp salt
- liberal spraying of olive oil
Put the rice/salt/olive oil in a 8×8 pyrex baking dish. boil the water and add to the rice. Cover with foil and bake for 45 minutes @ 375.
Chicken Stir Fry
- 1 lb chicken breasts cut into small pieces, 3/4-1″ cubes
- flour, corn meal
- 2 egg whites, mixed gently
- oil
- wok
mix the flour and corn meal. The recipe said to use corn flour, but I didn’t have any so I decided this was close enough 
.
Dip the chicken in the egg whites, then drench in the flour mixture. cook in the wok in small batches. You will probably need to add a Tb of oil to each batch.
Set aside each batch until it is all cooked. I put them in a cast iron pan that was sitting on the back burner and happened to be warm from the oven. Whatever works will be fine.
- 1 tsp each: garlic, ginger, red pepper,
- 1 lb frozen peas
- 2-3 Tb amino acid (kinda like soy sauce but better)
- honey
- flour
- oil
- wok
Dry heat the spices in the wok. Add oil when it starts to get fragrant. Stir it around, then add the peas. The water from the peas will be enough to steam themselves, which is perfect. Add the amino acids to help cook the peas as well. Once the peas go from light green to a darker green, sprinkle on some flour, probably 1/2 Tb, and mix it in to help thicken the sauce a bit. Add 1 TB of honey to sweeten it up as well. Stir in the cooked chicken and wok it around to reheat and flavor.
Serve over brown rice.
I kinda burnt it on the last step. I thought it was fine but Kevin was all “it tastes burnt…” cause it kinda did.
