Saturday, March 14, 2009

Lazy Weekend: Easy Chinese Chicken Dinner

This makes enough to feed five field hands, a basketball team, or two people for three days of dinners. Since ordering Chinese food in the same amount would be cost prohibitive, try this more economical option instead. Easy Chicken Chinese Dinner 3 boneless chicken breasts, rough chopped into cubes 1 small or ½ a large onion, rough chopped into cubes 1 cup of fresh mushrooms, sliced 1 can of bamboo shoots, drained 1 can of water chestnuts 1 tsp of garlic powder ½ tsp of cumin 1/8 tsp (in other words, a light sprinkling) of red pepper flakes 1 tbsp lemon juice 1 tbsp soy sauce 2 tbsp olive oil or peanut oil, or corn oil. In other words, oil. 2 tbsp corn starch 1 ½ cups chicken broth Any other veggies, in ½ cup increments – broccoli, carrots, bell pepper. Heat the oil in a large skillet or wok. Add chicken and onion, and cook until chicken is browned on all sides. Add mushrooms and any fresh vegetables, cook for about 10 minutes. Add garlic powder, cumin, red pepper flakes, lemon juice and soy sauce, and stir. Add water chestnuts and bamboo shoots, stir. Cook for about 5 more minutes. While that’s going on, mix the corn starch and chicken broth in a container you can seal – then shake it until you don’t see cornstarch on the bottom (a jar works well). Pour slowly into the pan at medium heat, stirring and being careful to not let it clump up (if it does, just add a teaspoon or so of broth or water, and stir some more). You probably won’t use all the mixture, because you’ll need enough room to stir. When the mixture has thickened, take it off the flame. Serve with rice.