Chinese Night

Chinese chicken with broccoli is your basic stir fry. This recipe is quick and easy. Chicken bits and broccoli florets stir fried with a delicious sauce. The sauce is a basic combination of Asian flavors such as hoisin sauce, oyster sauce, chicken broth and garlic. Red pepper flakes are added for a little heat and can be adjusted to your taste. If you choose the broccoli can be cooked ahead to save a little time. Serve with brown rice.

Chicken and Broccoli – Serves 2

1 1/2lbs boneless skinless chicken breasts (cut into small chunks – frozen chicken is easier to cut into thin strips)
1 ½ tablespoons sesame oil
2 tablespoons garlic (chopped)
¼ teaspoon dried red pepper flakes (or more to taste)
4 cups fresh broccoli florets
6 tablespoons chicken broth (divided)
1 tablespoon sesame oil
salt and pepper
5 green onions (sliced)
¼ cup GF hoisin sauce
3 tablespoons oyster sauce
Sesame seeds (for garnish, optional)

Heat a wok (or large skillet) over medium-high heat. Add 1 ½ tablespoons sesame oil. Add garlic and dried red pepper flakes. Stir fry for 30 seconds. Add broccoli florets and 4 tablespoons chicken broth. Stir fry broccoli for 2 minutes. Remove from pan and set aside.

Add a little more sesame oil to the wok (about 1 tablespoon). Season chicken bits with salt and pepper. Add to the wok and cooked until chicken is fully cooked (about 3-5 minutes).

Add in remaining 2 tablespoons of chicken broth, oyster sauce, and hoisin sauce. Add broccoli mix well and cook until the mixture has become well heated. Serve with brown rice.

 

Spring Rolls – Serves as many as needed

1 package shredded cabbage
1/4 cup GF soy sauce
1/2 cup chopped scallions
3 ounces carrots nibs
1/2 pound shiitake mushrooms
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 tablespoon sesame oil
1 package rice paper (found in Asian area of market or in produce department)

 

 

First take the shiitake mushrooms caps only. Take three of them at a time. Stack them up and were julienne them. Cut them up right apart into strips. (That is julienne). For the carrots, quarter them. In a large sauté pan over medium-high heat, add in the sesame oil. When it starts to smoke a little bit, add the ginger and add in the garlic. Stir this around a little bit until it browns. Next thing is to add in the shiitake mushrooms. This will cool down the pan a little bit and keep the ginger and garlic from burning. Just cook the mushrooms. And then, flatten it out. Let these just sit here and brown. It should take about a minute. Add in the carrots. The cabbage will steam up nicely with the carrots. , Add soy sauce right in and that will get the steaming process started.

Cover this right up and let that go for about two minutes. If you don’t have a sauté pan with a cover you can even use a pot. About two minutes later open this up and flip it around a little bit. Let it get a bit soft. Let it go for one more minute being careful not to over cook it. One minute later, remove it from the heat. Put it on a nice clean cookie sheet. Sprinkle scallions overtop, mix them in. It should take about 10 minutes to cool down until it’s able to be rolled into the egg rolls.

Submerge 2-3 spring roll wrappers at a time in hot (not boiling) water until completely pliable, about 15 seconds.

Wrappers will become fragile, so I recommend using your hands for this. Remove from water and lay one wrapper on a flat surface, setting others aside. If your wet wrappers have small holes in them, place the holes closest towards yourself on your flat surface. For larger holes, use a double layer of wrappers.

Spoon about 2 tablespoons of your filling horizontally on your wrapper, just below the middle. Fold the bottom of the wrapper up over the filling and gently press down. Fold in both of the sides of the wrapper and gently press to seal. Continue rolling the spring roll up towards the top of the wrapper. If your wrapper won’t seal closed, sprinkle the top with a bit of water or make a roux of one part water and one part cornstarch to use as a sealant.

Set up one pot for deep frying with canola oil. You can also use corn oil or vegetable oil. Bring your oil up to 350° for frying. The oil is at 350°. Cooking no more than three at a time. Hold them down under the oil so they cook evenly. They are going to cook about two minutes or until they are golden brown all around. When they are nice and golden brown all around take them out of the oil and let them cool down just a little bit over a wire rack. And here are your finished vegetable spring rolls. Simply serve with sauce or alone and viola!

 

Meal Cost: Approximately $9.87

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About ALM Tree

Bachelor's degree in biology-chemistry; Masters in public health. Science nerd (and proud of it!). Wine-o, beer snob, and foodie! Always has a sense of humor and looks on the bright side.
This entry was posted in Corn-Free, Dairy-Free, Egg-Free, Fructose-Free, Meals Under $10, Nut-Free, Products, Recipes, Sugar-Free. Bookmark the permalink.

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