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Add a photoThis is a first for me! Blending Italian and Asian together. I've never done it before let alone made it. I know that Salmon has been done like this before, but I am unsure if chicken has. Bare with me on measurements here, my son was in the kitchen "helping mommy" on this one :)
Ингредиенты
- 2 boneless skinless chicken breasts, cubed
- 1/2 cup green beans, cut in half
- 1/2 cup cauliflower
- 1/2 cup crimini mushrooms, chopped
- 4 cloves of garlic, minced
- 1/4 cup onion, julienned
- 1/2 cup low sodium soy sauce
- 2 tablespoons Seasoned Rice Wine Vinegar
- 3 tablespoons Ginger powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- Fresh chopped Basil about 1/3 of a cup
- 1 cup cooked Orzo Pasta
Инструкции
- In a large hot skillet (or wok if you have one) add in extra virgin olive oil. Saute the onions and garlic until just tender. Add the chicken, and spices except for the fresh basil and cook until browned. Next add in the mushrooms until soft, about 5 minutes. Add the cauliflower, green beans, soy sauce, and vinegar, cook about 8 minutes. Add the fresh basil and let simmer for 5 more minutes. Adjust seasonings, depending on taste you may need more salt, pepper etc. Serve over Orzo pasta. I like a little crunch to my vegetables, but you can cook them longer if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 14 | 4% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 1087mg | 45% |
| Potassium 483mg | 14% |
| Total Carbs 58.04g | 15% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.16g | 2% |
| Protein 17.36g | 28% |
Комментарии
11 марта 2011This recipe looks good. As far as the "Italian and Asian" blending goes, it's interesting. Michael Ruhlman posted a recipe on his website the other day using nam pla (fish sauce) in a tomato sauce recipe, which I noted that anchovies have been used for decades in marinara sauces, and, actually are the "fish sauce" of Italy.1 reply
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