electrolux137
Well-known member
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I was wondering what to fix for dinner tonight. At first, I was going to make panko-encrusted chicken strips but then changed my mind. I had already pulled out some chicken filets so I did go ahead and use them.
I dug around in the refrigerator a bit and saw two bins full of vegetables, and then saw a new container of soy sauce sitting on the counter. Then I opened the cupboard and saw a bag of dried coconut and a bag of sliced almonds. Well, it all just kind came together into a new creation I've christened...
ALMOND-COCONUT CHICKEN
3 chicken breast filets, cubed into approx. 1" pieces
1/2 med. white onion, sliced (not too thinly)
2 stalks celery, diagonally chopped into good-sized pieces
1 large carrot, thinly sliced
3 cups broccoli florets
6-8 white mushrooms, thickly sliced
3-4 cloves garlic, finely chopped
1/3 cup soy sauce
1 heaping tbsp coconut palm sugar
1 tbsp fresh lime juice
1/4 cup spiced vinegar
1/2 tsp Chinese 5 Spices
2 tbsp corn starch, dissolved in 1/2 cup cold water
1/3 cup extra virgin olive oil
3/4 cups sliced almonds
3/4 cups dried unsweetened sliced coconut
(As usual, measurements are somewhat approximate -- if you want your sauce sweeter, add more sugar. If you want it more sour, add more lime juice. If you want it more spicy, add more vinegar etc. etc. etc. Do go easy with the Chinese 5 Spices -- it's a bit potent and can easily overpower everything else if you use too much.)
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Pour about half of the olive oil into a wok or large deep skillet. Heat the oil on HIGH until it's lightly sizzling. Dump the chicken into the wok and stir-fry, lightly tossing, until it's just barely done. Don't overcook it or it will get tough.
Remove the chicken and juices from the wok. Do not wipe clean!
Pour in the remaining olive oil and heat to sizzling. Dump in all the vegetables and toss. Add the soy sauce, coconut palm sugar, lime juice and Chinese 5 Spices. Stir. Add the corn starch and water. Stir, and continue stirring just until the sauce thickens somewhat and the broccoli is a bit wilted. Do not overcook the veggies -- they should be hot but still crunchy.
Remove from heat and stir the chicken in.
Plate individual servings with a helping of brown rice. Top with a generous sprinkling of the toasted almond slices and coconut.[this post was last edited: 7/16/2014-01:48]
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I was wondering what to fix for dinner tonight. At first, I was going to make panko-encrusted chicken strips but then changed my mind. I had already pulled out some chicken filets so I did go ahead and use them.
I dug around in the refrigerator a bit and saw two bins full of vegetables, and then saw a new container of soy sauce sitting on the counter. Then I opened the cupboard and saw a bag of dried coconut and a bag of sliced almonds. Well, it all just kind came together into a new creation I've christened...
ALMOND-COCONUT CHICKEN
3 chicken breast filets, cubed into approx. 1" pieces
1/2 med. white onion, sliced (not too thinly)
2 stalks celery, diagonally chopped into good-sized pieces
1 large carrot, thinly sliced
3 cups broccoli florets
6-8 white mushrooms, thickly sliced
3-4 cloves garlic, finely chopped
1/3 cup soy sauce
1 heaping tbsp coconut palm sugar
1 tbsp fresh lime juice
1/4 cup spiced vinegar
1/2 tsp Chinese 5 Spices
2 tbsp corn starch, dissolved in 1/2 cup cold water
1/3 cup extra virgin olive oil
3/4 cups sliced almonds
3/4 cups dried unsweetened sliced coconut
(As usual, measurements are somewhat approximate -- if you want your sauce sweeter, add more sugar. If you want it more sour, add more lime juice. If you want it more spicy, add more vinegar etc. etc. etc. Do go easy with the Chinese 5 Spices -- it's a bit potent and can easily overpower everything else if you use too much.)
~ ~ ~ ~ ~ ~ ~
Pour about half of the olive oil into a wok or large deep skillet. Heat the oil on HIGH until it's lightly sizzling. Dump the chicken into the wok and stir-fry, lightly tossing, until it's just barely done. Don't overcook it or it will get tough.
Remove the chicken and juices from the wok. Do not wipe clean!
Pour in the remaining olive oil and heat to sizzling. Dump in all the vegetables and toss. Add the soy sauce, coconut palm sugar, lime juice and Chinese 5 Spices. Stir. Add the corn starch and water. Stir, and continue stirring just until the sauce thickens somewhat and the broccoli is a bit wilted. Do not overcook the veggies -- they should be hot but still crunchy.
Remove from heat and stir the chicken in.
Plate individual servings with a helping of brown rice. Top with a generous sprinkling of the toasted almond slices and coconut.[this post was last edited: 7/16/2014-01:48]
