I posted this photo a few weeks ago on my photo-blog. My blog reader, Aditya, requested for the recipe. How can I refuse to such a darn simple recipe? I can never keep this secret to myself 😀
Ingredients:
- 1/2 lbs boneless, skinless chicken tenders {chopped into bite size}
- 1/2 lbs broccoli crowns
- 1 tsp garlic
- 1/2 tsp ginger
- 1/2 tsp crushed red pepper
- 2 tbsp Chicken Marinade [Any brand would do. If you can’t find any, mix some sugar, cornstarch & soy sauce into some water to make your own marinade.]
- 1 tbsp chinese rice cooking wine
- 1 tbsp cooking oil
Marinade:
In a bowl, add the chicken tenders, ginger and chicken marinade. Mix and let stand for 30 minutes.
Steam:
Wash and trim broccoli to bite size. I used a steamer to steam the broccoli in the rice cooker – covered, for 2 minutes. You can use a double-boiling system to steam the vegetables.
Method:
- Heat skillet to medium-high, add cooking oil.
- Add the marinated chicken and cook for 3 minutes each side. Don’t not stir the chicken till it’s cooked on each side.
- Sprinkle in the crushed red pepper and garlic.
- Add the rice cooking wine. Fry for a minute.
- Throw in the steamed broccoli and stir-fry for 1/2 minute.
- Remove from heat and serve immediately with fluffy, steamed rice. Bon Apetite!
The rice cooking wine and ready-made marinade has salt and seasonings. Unless you are using the homemade marinade, you might have to taste for salt. Sprinkle some if need be 🙂 After adding broccoli, do not overcook it. A little al-dente, retains the color and taste.
I love looking and always looking for some inspirations to inspire me in my kitchen. I am kind of a non-veg and vegetarian meal person. Meaning, I can survive just by consuming vegetarian food (not too long though). I find it a challenge to always try and come up with something new and different to enhance our daily palette. Indian food and recipes has been adorning my kitchen for some time now. But me and Tarun are planning to change our diets by incorporating some Asian (Chinese influence) and Indian recipes. I am from Malaysia, a land of multi-colored society. We are blessed with the opportunity to learn and sample a vast variety of dishes from Chinese cuisine, to Thai to Indian and Indonesian palettes. Chinese cooking is by far my favorite in terms of dietary values and vegetarian recipes. So I came up with a recipe of mix vegetable fried rice, with some Chinese umph and Indian kick added to it. Let’s begin cooking, shall we?
First, let me introduce you to the cast members:
1 Red bell pepper
2 sprigs scallions
1.5 cup mung bean sprouts
Handful of radishes
1 medium diced red onion
2 tbsp ginger paste
2.5 tbsp garlic paste
2 green chilies
2 tbsp lite soy sauce
2 tbsp salt
1/2 tsp turmeric powder
1 tbsp garam masala
1 tbsp cracked black pepper
2 tbsp of cooking oil
2 cups of cooked Basmati rice
Method:
Add cooking oil into a searing hot
wok. Fry the onions till lightly brown, add
turmeric and
garam masala powder. Proceed to add ginger and garlic paste. Then add green chilies, red bell pepper, radishes, lite
soy sauce and cracked black. Stir fry for a minute. Finally add rice, scallions, mung bean spouts and salt to taste. Mixed vege fried rice is ready in 10 minutes! Serve hot!
Go on, try the recipe and let me know how it turned out. Try adding or substituting varieties of vegetables such as carrots, green capsicum, green beans etc. Enjoy cooking!
