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Posts tagged ‘stir fry’

Spicy Cashew Chicken & Broccoli

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…)


Stir Fried Brown Rice w. Kale

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:


  • 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:

Chicken Stir Fry


  • 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.

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