Tag: soy sauce

Chicken and Asparagus Lemon Stir Fry

Although the weather outside still feels like winter, I’m excited to see signs of Spring all around. One of those signs is asparagus. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal.

I used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full bodied flavored and a touch of sweetness that I’m really in love with. I like Eden, which is organic and non-GMO. You can use either one, or even Tamari if you’re gluten free. We served this over brown rice to complete the meal.

Chicken and Asparagus Lemon Stir Fry
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0 g
Sodium: 437 mg (without salt) • Cholest: 98 mg

Ingredients:

1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste

Directions:

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

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Long Grain and Wild Rice with Mushrooms and Shallots

by Pam on December 12, 2012

I wanted to make a quick and easy side dish to serve with the chicken I was making for dinner. I grabbed a box mix of wild rice and decided to kick it up a notch. I sautéed some mushrooms and shallots then topped them off with a bit of butter and soy sauce before mixing them and some fresh parsley in with the prepared wild rice mix. This dish couldn’t have been easier to make and the added mushroom and shallots made the rice taste so much better!

Prepare the rice per instructions.

Heat the olive oil in a skillet over medium heat. Once the pan is hot, add the mushrooms then leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes. Add the butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.

Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley then gently fluff with a fork to combine the mixture. Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.

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Long Grain and Wild Rice with Mushrooms and Shallots

Yield: 4

Prep Time: 5 min.

Cook Time: 30 min.

Total Time: 35 min.

Ingredients:

Box of wild rice mix, prepared per instructions
1 tsp olive oil
6 oz of button mushrooms, sliced
1 shallot, sliced
1 tsp butter
1-2 tsp soy sauce
1 tbsp fresh parsley, chopped

Directions:

Prepare the rice per instructions.

Heat the olive oil in a skillet over medium heat. Once the pan is hot, add the mushrooms then leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes. Add the butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.

Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley then gently fluff with a fork to combine the mixture. Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good
that at some point you’ll be faced with a few leftover grilled chicken breasts.
Will you take the easy way out, and make chicken salad? Or, will you be brave
and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I
decided to post this just in case.

Yes, I’m at it again, making food that’s not trying to be
Asian, yet looks close enough to upset people anyway. I can’t do anything about
that, and won’t be dissuaded from using sweet, rich cashews, and a spicy, sweet and
sour sauce to disappear some leftover, grilled chicken just because some people will get
annoyed.

Sure, there are a hundred ways to make it “better” or more
“authentic,” but on a weeknight after a long day at work, with your show coming
on in 20 minutes, none of that matters. This isn’t about what
you think when you taste it; it’s about what you don’t think. And what you
don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you
didn’t tweak this to your own personal tastes. It really is a versatile recipe,
and one I hope you try soon. Now, get out there and grill too much chicken, and
as always, enjoy!

Ingredients for 2 large portions:
2 tbsp vegetable oil

6-8 thin slices of fresh ginger root

1 hot red chili pepper, sliced

1/2 cup dry roasted cashews

2 cloves garlic, sliced

1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts),
cut into 1-inch cubes

For the sauce:

1/2 cup cold water or chicken broth, more as needed

1 tbsp cornstarch

1 tbsp ketchup

1 1/2 tbsp rice vinegar

1 tbsp soy sauce, more as needed

2 tsp sambal (hot ground chili sauce)

1 packed tbsp brown sugar

juice of one lemon

1/4 cup chopped cilantro