Sunday night we made something delicious. It was one of those nights that we made dinner from what was left over in our cabinets from our weekly grocery shopping. We got a little of this …. a little of that. Toss it in! You hear me? Usually on these nights we end up with some sort of stir-fry…and sure enough this night held true. This one was so tasty though, I had to share!
Of course, you can alter it by what you have in your cabinets, as well. I’m sure red bell pepper, crunchy water chestnuts, or even tender asparagus tips would make a tasty addition. Or even omitting the chicken to make this a vegetarian dish would be yummy. Play around with it!
Note, that usually I would serve brown this type of meal of brown rice, but last Sunday we I opted for whole-wheat noodles for their shorter cooking time.
Happy Thursday everyone!
- 1/2 lb to 3/4 lb boneless skinless chicken breasts
- Kosher salt
- Olive oil
- 1 lb broccoli florets
- 1/4 teaspoon chile flakes (more to taste)
- 1/3 to 1/2 cup toasted almonds, roughly chopped
- 1 ½ cups chopped coarsely chopped crimini mushrooms
- ½ cup soy sauce
- ¼ cup sugar
- 2 cloves of garlic, minced
- 1 tablespoon of rice vinegar
- Brown rice or whole wheat noodles for serving
Put a 2 quart pot of salted water (about 1 Tbsp of salt) on to boil. While the water is heating, start the chicken cooking in the next step.
Place the chicken breasts in a bowl and salt and pepper on all sides. Use at a minimum some salt. Heat olive oil in a large pan over medium heat. Cook the breasts for a few minutes on each side, then lower the temperature to low and cook until the breasts are just almost cooked through. They’ll cook a little longer once returned to the sauté pan, so they can still be a little pink in the middle at this point. Remove from pan, set aside for a minute, then thinly slice.
Once the chicken has cooked and the water is boiling, add the broccoli florets to the salted boiling water. Allow the water to come back to a boil, and once boiling again, let cook for about 1 minute. Drain.
Heat a tablespoon of olive oil in a large sauté pan on high heat. Add the red chili flakes, and garlic. Once the red chili flakes and garlic are sizzling, add the broccoli florets, sliced grilled chicken, mushrooms, and toasted almonds. In a small saucepan, combine soy sauce, sugar, and rice vinegar until sugar is dissolved Drizzle soy sauce mixture over the broccoli and chicken. Toss and cook until all of the chicken pieces are no longer at all pink in the center, a minute or two.
Serve immediately over brown rice or whole wheat noodles.
Yield: Serves 4.
Love, Grey and Brianna