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chicken sprouts
Stir-Fried Chicken with
Brussels Sprouts

 

Menu Plan for the week of Jan. 18, 2013: Wednesday's Recipes

Stir-Fried Chicken with Brussels Sprouts
Basmati Rice

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     Stir-Fries are as much a method of cooking as they are a type of Asian cuisine.  Anything can be used.... Even Brussels sprouts.

Stir-Fried Chicken with Brussels Sprouts         Preparation and cooking time: 30 minutes
     I cut the carrots in half-circles for this dish - round, like the sprouts. Stir-fries should be visually pleasing as well as palate pleasing.       

2 chicken breasts, boneless, skinless
1 onion
2 cloves garlic
1 rib celery 
10 - 12 Brussels sprouts
1 medium - large carrot
2 slices ginger, peeled
2oz (60gr) mushrooms
1/2 cup (4oz, 120ml) chicken stock
1/4 cup (2oz, 60ml) sherry
1 tbs peanut butter
1 tbs soy sauce
4 tsp olive oil
2 tsp cornstarch (maizena, corn flour)

Cut chicken into bite size pieces. Slice off stem end of sprouts and remove any wilted or damaged leaves.  Cut each sprout in half through the stem end. Chop the onion.  Cut celery into 1/4 inch slices.  Cut the carrot in half lengthwise, then slice, 1/4 inch thick (.5cm).  Mince the garlic and the ginger.  Dissolve the cornstarch in the soy sauce and set aside.  Now you are ready to cook. 
In large skillet or wok heat half of the oil over medium-high heat.  Add celery, onion, carrot, Brussels sprouts and stir fry 3 minutes. Add garlic, ginger and stir-fry 2 minutes more.  Transfer vegetables to a plate.  Add the rest of the oil to the skillet along with the chicken.  Stir fry 3 minutes.  Return the vegetables to the pan and add the chicken stock, sherry and peanut butter.  Bring to a boil.  Reduce heat, cover and simmer for 7 - 10 minutes longer, until the vegetables are just tender - but not over-done. Give the cornstarch/soy sauce a stir to recombine and add it to the pan, stirring constantly until thickened.   Serve over rice.

Basmati Rice                                                                   Time: 20 minutes or whatever your package says
    Simple, fragrant, fluffy, quick-cooking ....for me, the perfect white rice.  

1/2 cup Basmati rice
1 tsp butter
1 cup chicken stock

Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 2 - 3 minutes.  Add stock or water and thyme.  Cook rice for length of time on package.  When done fluff with fork and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, small saucepan with lid

Chop onion
Slice celery
Cut carrots
Trim, cut Brussels sprouts
Mince ginger, garlic
Trim, cut mushrooms
Cut chicken
Melt butter in saucepan

Add rice, sauté
Add stock, cover, cook
Stir-fry onion, celery, carrot, sprouts
Dissolve cornstarch in soy sauce
Add ginger, garlic, stir-fry
Remove vegetables
Add oil, chicken, stir-fry
Return vegetables to skillet
Add stock, sherry, peanut butter, cover, simmer
Add cornstarch, stir until thick, clear
Fluff rice
Serve