Stir Fried Chicken with Asian Vegetables

IMG_0132 stiry fry chicken with vegetables and ginger and honey
This Asian inspired chicken  stir-fry dish has the taste of  syrupy honey and spicy ginger  paired with savory-sweet oyster sauce and aromatic Chinese five-spice.The addition of snow peas brightens the color of the dish and adds a little snap and makes this a one-skillet meal.  Just note that in preparation, the chicken marinates for 15 minutes before cooking, making it is a good time to prep the snow peas. For a complete meal, serve this dish with steamed rice.
Serves 4
INGREDIENTS:
For the Chicken:
¼ cup oyster sauce
3 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon honey, plus more to serve
1 teaspoon Chinese five-spice powder
Kosher salt, to taste
Freshly ground black pepper, to taste
1½ pounds boneless, skinless chicken breasts, cut crosswise into thin slices
5 inch piece fresh ginger, peeled and thinly sliced
2 tablespoons grapeseed or other neutral oil
4 ounces snow peas, trimmed
2 ounces baby corn
2 ounces julienned carrots
For Serving:
Steamed Rice
DIRECTIONS:
In a medium bowl, whisk together the oyster sauce, sherry, soy sauce, honey, five-spice and ½ teaspoon pepper. Stir in the chicken and ginger. Let stand at room temperature for 15 minutes.
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In a 12-inch skillet over medium-high, heat the oil until barely smoking. Using a slotted spoon, add the chicken and ginger to the skillet in an even layer; reserve the marinade. Cook without stirring until lightly browned and the drippings at the edges of the pan are deeply caramelized, about 3 minutes.
Add the snow peas, corn, carrots and reserved marinade, then cook, stirring and scraping up any browned bits, until the peas are crisp-tender and the chicken is opaque throughout, another 3 minutes. Taste and season with salt and pepper.
Serve drizzled with additional honey, if desired.

COOK’S NOTES:
Do not add the chicken to the skillet until the oil begins to smoke. A very hot pan achieves quick browning and liquid reduction without overcooking the lean chicken breast.

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9 Ways to Use Over Ripe Bananas

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FFood waste is an important topic that’s near and dear to our hearts. This year, was all about striving to build a better, healthier lifestyle and a more efficient kitchen, which includes reducing how much of our purchased food gets tossed into the trash or compost. As we are living in the time of COVID-19, we should be even more concious about our food choices as well.

Bananas are one of the most popular fruits consumed by people around the world and they are often lingering around the kitchen. It’s not uncommon to end up with no less than three overly ripe bananas sitting on the counter at the end of each week. Here are some tips on how to freeze your leftover fruit you might face if you don’t have time to cook/bake with it:

  • Toss bananas into the freezer, peel and all, and reserve for another day. These are perfect for baking with later.

  • Slice bananas into 1”-thick pieces and place on a parchment-lined baking sheet. Freeze until firm, then transfer to a ziptop baggie and store in the freezer. Use in smoothies as needed.

  • Mash 2-3 bananas (or however many your favorite banana bread recipe calls for) and place them in a ziptop baggie. Store packets in the freezer and make sure they’re labeled. Keep until you have time to make banana bread.

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Here are some other interesting ways to make the most of your leftover bananas:

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Banana Quick Bread and Muffins: The darker and uglier the banana, the more flavourful the muffin you’ll end up making. Perfect for tucking into the lunchbox or serving to friends with a cup of coffee, our foolproof recipe for perfect banana bread is one you won’t want to miss.

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Banana Smoothies: When bananas are just too ripe and mushy for to consume on their own, add them to smoothies instead. They’re full of flavor and bring a coveted, creamy component to your favourite blended drinks. Our Banana Berry Breakfast Smoothie is a great recipe to try!

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Banana Oatmeal: Add a large dollop of mashed bananas to your morning oatmeal, stirring it into the cereal before serving.

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Banana Pancakes: Mash 1 to 2 bananas and add them to your favorite pancake recipe – no ingredient alterations required.

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Banana Nice Cream: Freeze banana slices until you have a decent amount (1/3 of a blender full), then blend them to create the best vegan ice cream you’ll ever make.

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Banana Beauty: You might be surprised to learn that overripe bananas can also find their way into your beauty regime, but that’s exactly what happened when we created our DIY avocado face masks. For oily skin, combine ripe banana, avocado and egg yolk to make a soothing all-natural skin brightener.

Banana Foster: Another great recipe for bananas that are perhaps a little too ripe for your taste to eat on their own is Banana Foster. This comes together easily with common kitchen ingredients and is super delicious! Serve with vanilla ice cream or on top of a simple vanilla or gingerbread cake.

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Banana Pops: This a great DIY project for you and the kids while every one is on lock down. Peel and cut bananas in half. Insert popsicle sticks and cover in plastic wrap. Freeze for at least 3 hours. Then remove from the freezer and dip into melted chocolate adding sprinkles, chopped nuts or dried coconut to suit your taste. Enjoy!


NEW: The Quarantine Kitchen Diaries

Hello Again, Loyal Followers!

It has been a while since I lasted posted and the world has changed just a bit.

I am starting a new series of posts,here on  On the Menu@ Tangie’s Kitchen, called  “The Quarantine Kitchen Diaries”.

Given that the COVID-19 will soon have many of us teleworking or under self quarantine, and there seems to be panic at the supermarkets like at a disco and you feel overwhelmed about how and what you are going to eat because all of your favorite foods are out of stock….never fear, because the necessity of invention is here. Over the next few days or weeks or months I will be bringing to you recipes and tips about how to stay healthy in the time of COVID-19……Today is the beginning of the “Quarantine Kitchen Diaries”, where I will show you how to use canned foods, frozen foods and dry goods that will boost your immune system and provide you and your family with something good to eat.

The shelves of my pantry are always stocked with a sea of various canned goods. There’s everything from an assortment of beans to canned tomatoes. Other dry goods like pasta and rice and canned  fish, like tuna, sardines and salmon are also kept on hand. In keeping these ingredients stocked in your kitchen pantry makes is easy for you to whip up a quick, budget-friendly dinner that you can make any night of the week.

From salmon cakes to a rich pasta sauce, canned pantry staples are the star ingredients in the recipes that I will be sharing with you in “The Quarantine Kitchen Diaries.

Be sure to follow me at my IG handle: @tangieholifield and become one of “Tan’s Fans” with the hashtags below.
#QuarantineKitchenDiaries
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