Thursday, August 30, 2007

Thai-Japanese Chicken, Veggie StirFry

Thaw 6-10 frozen chicken tenderloins in
microwave safe dish (8-10 minutes).
Cook chicken in skillet - medium-hi heat until done.
  • Note: using fresh chicken is better, but don't try to speed up the thawing or skip to cooking in the pan with the veggies... you'll regret it. Separation of flavor until you are ready to combine helps the taste.
Cut while in pan & add some spices.
1 Tbsp spicy Thai spice
1/2 Tbsp garlic powder
Simmer & add water as needed to prevent drying.

Heat 2 quarts water until warm, remove from heat.
Immerse rice noodle sticks (Japanese) water
and remove when ready (follow pkg directions).

Pan stir-fry:
2-4 cups cabbage slaw (prepackaged)
in 2Tbsp olive oil for about 5 minutes.

Add to slaw:
1/4 cup chopped red pepper
1/2 cup coarsely chopped red onion
Stir and Cook for about 4 minutes more...

Add these to the slaw...
1 small can sliced water chestnuts
1 small can bamboo shoots
Cooking for maybe 6 min.

Add to the slaw mix...
3/4 - 1 cup ginger dressing
There are brands without MSG...

Add to this..
1/4 cup brown sugar
  • Note: I changed to Turbinado (raw cane sugar)
1/4 cup sweetened coconut
Stir until mixed well and sugar is dissolved.

Simmer for about 5 more minutes... do not over cook!!
then pour over chicken in skillet.

dish up the noodles onto plates (4)
divide chicken/veg mix on top and serve while hot....

Serve with my Quick Egg Drop Soup

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