BreezyCooking
Banned
I threw this together last night, which is based on a recipe from the New York Times. I changed it up the wazoo, so it's MINE, all MINE now - mua ha ha ha ha. .. ..
Okay - back to reality. Had 1/4 of Sunday's cooked roaster chicken left, so picked off the meat & made this. It was scarfed up like nobody's business, so guess it's a keeper. Enjoy.
Breezy Thai Stir Fry With Chicken, Broccoli, and Mushrooms
A couple of dollops of vegetable oil
3-4 garlic cloves, peeled & chopped
About an inch of fresh ginger, peeled & chopped
Florets from one head of broccoli, cut into 1” x 2” pieces
8 ounces button mushrooms, rinsed, trimmed, and sliced (or one 8-oz. package of pre-sliced button mushrooms)
Approx. 3-4 cups cooked diced chicken (I used ¼ of a cooked 6# roasting chicken)
1 cup water (or chicken broth if you happen to have an open carton in the fridge)
2 tablespoons of fish sauce
1 heaping tablespoon Chili-Garlic Sauce
Juice from 1 lime
Chopped scallions (optional)
Put a large, deep skillet or wok over medium to medium-high heat. When it’s hot, add oil, swirl it around, and the ginger. Cook for a minute, stirring constantly, then add the broccoli & mushrooms, continuing to stir constantly until mushrooms release their moisture and broccoli is bright green and beginning to brown a little. (Just a LITTLE brown, I say!)
Add 1 cup of water or broth, chopped garlic, & chicken. Stir and cook until liquid has reduced down to your preference and broccoli is almost tender. Stir in fish sauce, Chili-Garlic Sauce, & lime juice. Serve over cooked rice (Basmati or Jasmine are nice) garnished with chopped scallions if desired.
Okay - back to reality. Had 1/4 of Sunday's cooked roaster chicken left, so picked off the meat & made this. It was scarfed up like nobody's business, so guess it's a keeper. Enjoy.
Breezy Thai Stir Fry With Chicken, Broccoli, and Mushrooms
A couple of dollops of vegetable oil
3-4 garlic cloves, peeled & chopped
About an inch of fresh ginger, peeled & chopped
Florets from one head of broccoli, cut into 1” x 2” pieces
8 ounces button mushrooms, rinsed, trimmed, and sliced (or one 8-oz. package of pre-sliced button mushrooms)
Approx. 3-4 cups cooked diced chicken (I used ¼ of a cooked 6# roasting chicken)
1 cup water (or chicken broth if you happen to have an open carton in the fridge)
2 tablespoons of fish sauce
1 heaping tablespoon Chili-Garlic Sauce
Juice from 1 lime
Chopped scallions (optional)
Put a large, deep skillet or wok over medium to medium-high heat. When it’s hot, add oil, swirl it around, and the ginger. Cook for a minute, stirring constantly, then add the broccoli & mushrooms, continuing to stir constantly until mushrooms release their moisture and broccoli is bright green and beginning to brown a little. (Just a LITTLE brown, I say!)
Add 1 cup of water or broth, chopped garlic, & chicken. Stir and cook until liquid has reduced down to your preference and broccoli is almost tender. Stir in fish sauce, Chili-Garlic Sauce, & lime juice. Serve over cooked rice (Basmati or Jasmine are nice) garnished with chopped scallions if desired.