As you all know I love cooking Asian influenced meals when I’m either pressed for time or really don’t want to do a lot of dishes. This is one of those one pot meals, easy to clean and easy to eat. I made this in a half hour so if you are ever looking for a quick fix healthy supper this is your go to recipe. (more…)
Posts tagged ‘Soy sauce’
As some of you might have realized, Kale has become one of the “popular” vegetables. I love kale, so when it became popular to the point that you could find it in every recipe, every supermarket and every restaurant I was thrilled.
Not only is Kale a “powerhouse” veggie, it is also super cheap. One bunch of it is only 99 cents at your local supermarket. Kale is great raw in salads or cooked in any array of ways. For this recipe, which I adapted from Gwyneth Paltrows recipe in her cookbook “My Father’s Daughter” the Kale is chopped and added to a stir fried rice combination. It’s a great side, especially when served with my miso chicken: https://thatszogood.wordpress.com/2011/07/06/miso-chicken/
- 2 bags of Trader Joes Frozen Brown Rice
- 1 Bunch of Kale – chopped
- 1 Tbsp. Chopped Fresh Ginger
- 4-5 Chopped Garlic Cloves
- 2-4 Tbsp. Soy Sauce
- 2 Tbsp. Veggie Oil
Heat your wok up with the veggie oil. Spread the oil around and add the garlic and the ginger and reduce to a lower temperature so the garlic doesn’t burn. Stir for about 2 minutes and then add the kale. Continue to combine for another 5 minutes or until the kale has reached a vibrant color green. Add the defrosted brown rice to the wok and stir well for about 5 minutes so it is very well combined and the rice appears to be almost crispy. Add the 2 tbsp. soy sauce, mix and then taste to see if it needs more soy sauce. Sprinkle with salt and pepper to taste and serve hot.
*serves 6—8 people as a side.
*for more fun facts about kale check out:
Asian flavors are one of my favorites to cook with. I find that it is really hard to make something in the Asian realm and it not come out good (unless you are you know who). There are basic ingredients that you know without a doubt goes well together on a protein or a veggie. This is why I always have in my house: fresh garlic, soy sauce, fresh ginger and rice wine vinegar. Whenever I need a low fuss quick meal I usually end up making something along the lines of Asian inspired cuisine.
Miso chicken is something I have been making for the past 4 -5 years and each time I make it I’ve fine-tuned it to be better than the last. I have finally reached a point on the delicious meter that makes me want to share this recipe with you.
I suggest marinating this chicken overnight but if you don’t have time it still works if you toss it around in the mixture and make it that night.
- 1.5 – 2 lbs. of Boneless Skinless Chicken Breasts
- 3 Tablespoons Red Miso Paste (look in the area in your supermarket that sells tofu… trust me it’s there)
- 5 Pieces of Garlic – chopped
- 1 Tablespoon Ginger – chopped
- 1 Teaspoon Chili Oil
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Rice Wine Vinegar
- Salt and Pepper to taste
- Cornstarch – enough for coating
Combine all ingredients, besides the cornstarch, in a container and mix well so its coating the chicken, cover and marinate overnight.
Take the chicken out of the container and coat with cornstarch on each side. Add the chicken back into the marinade and toss it around a little bit. Heat 2 tablespoons of vegetable oil (or enough to coat the pan) in a large skillet. When the pan is hot enough that the chicken will make that sizzling noise, add the chicken. Cook for 5 minutes per side, or until it is no longer pink inside.
Serve with rice and veggies and you are good to go!
- 1 – 1.5 lbs chicken breast
- 2 heads of broccoli
- 1 can of water chestnuts
- 1 can of baby corn (cut into threes)
- 1 lemon
- 6 cloves of garlic
- 1 tsp. chopped ginger
- ½ of an onion (chopped)
- 1 tbsp. honey
- 1 – 1 tsp. siracha sauce (if you like spicy)
- ¼ cup soy sauce
- 1 tbsp. sesame seeds for garnish
- Vegetable oil
This is going to be done in 2 batches and then combined in the same pot.
First the veggies:
Heat up about 1 tbsp of vegetable oil in a wok or sauté pan. Once hot add 3 chopped garlic cloves and onions to the pan. When the garlic starts to cook, add the broccoli and toss. Add the baby corn than the water chestnuts. Add the honey and half of a lemons juice. Stir to combine than right before the broccoli is about to be cooked through add half of the ¼ cup soy sauce. Stir and remove from pan and add to a bowl.
For the Chicken:
Heat 1 tbsp. oil in the same pan as the veggies were in. Once hot add the rest of the chopped garlic and the ginger. Once the garlic starts to cook add the chicken. While the chicken cooks add the other half of lemon juice. When the chicken is almost done about 5-8 minutes (depending on the size of the pieces) add the soy sauce. And toss till combined. Next add the veggies mixture to the chicken so its combined and add the siracha sauce and combine so you don’t see any of the red. Remove from heat and sprinkle with the sesame seeds.
Seve with brown or white rice.