Thursday, February 9, 2012

It's not like take out... It's better!

The last couple of weeks have certainly been a whirlwind. Between going back and forth to Dallas for interviews, attempting to wrap up my current position and packing everything up to move, I'm exhausted! Stress and exhaustion combine usually adds up to eating badly but we are working hard on maintain our healthy eating habits even though a pint of  Blue Bell Moollenium Crunch found its way into the freezer (no, I didn't not get eaten in one sitting but it's not like it hasn't happened before).

One of Kevin's favorite types of food is Chinese/Asian. When we first moved in together, I was unpacking and found a box with a large collection of Asian spices and sauces. Needless to say I wasn't completely thrilled because I don't really like American style Chinese/ Asian food, way to greasy for my liking. We did, however, find a comprise with creating our own Asian inspired food and every now and then we'll go out and get it to fulfill his cravings.

This recipe is one that I like to categorize as a "garbage can" recipe. Sounds gross, I know, but it's really hard to go wrong with it and there are soooo many different things you can add to it that I basically go through the fridge and take out everything that will go well. So I'll stop my rambling and get to it!

Chili Asian Chicken with Cabbage Spring Rolls
Serves 2
Spring Rolls:

Packaged egg, wonton, spring roll sheets (we use egg)
1 egg white lightly beaten or light cooking spray
Small bowl of water
Bag of cabbage mix

1.      Heat oven to 375 and line baking pan with foil.
2.      On a clean, dry surface, lay the roll sheet down so when you look at it, it's in a diamond shape. Dampen all corners with water.
3.      Place the desired amount of cabbage in the middle of the sheet. To Fold: Bring the left and right corners of the diamond in first, then the top corner and wrap tightly towards you.
4.      Once all your rolls are wrapped either spray the tops with cooking spray or glaze with egg white.
5.      Bake 15 minutes on each side or until crispy.

Asian Chicken with Rice:

4-5 chicken breast strips
Sesame Oil or Olive oil
1/2 cup bell pepper (green and/or red works great)
Choice of sauce
1/2 cup pineapple (fresh is better when it's in season, otherwise canned works)
1/4 cup white onion
2 tbsp green onion

Other ingredients we've used:

Snow peas
Orange peel for orange chicken
Mandarin oranges

Note: We used an Asian chili sauce we found at the grocery store. Teriyaki sauce is another one we've used before but take a look in your grocery store and see what kind of Asian sauces you might like.

1.      Place you chicken in a small bag. Add a little bit of your sauce to it so it can marinate for a bit. This can be done the night before or 30 minutes before cooking.
2.      Prep all of your add ins! We like to cut them into chunks!
3.      If you have a wok great, if not a large skillet works! Add a small bit of oil to your pan to coat the sides. Any type of oil will work for this!
4.      Once your pan is heated add chicken.
5.      Prepare rice as instructed on box. If you prepare it now it will be ready when the chicken is done.
6.      Coat chicken with just a little bit more of your chosen sauce. Add white onion, cook for a minute, then peppers, cook, then pineapple.
7.      Make sure all your veggies are very lightly coated with your sauce.
8.      Once the chicken is cook thoroughly through and vegetable are cooked to your liking, remove from heat to plate. Add green onions if desired as a garnish.
9.      Time to eat!

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