Archive for the ‘Chicken Stir-fry’ Category

Peanut Chicken Stir-fry with Brussel Sprouts in Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

I know that brussel sprouts aren’t everyone’s cup of tea, but they are my absolute favorite vegetable. Little green cabbages from heaven! It was a happy day when they made it to the top of the  Produce Geek’s pick list this week. Also on the list, celery and peanuts. Great ‘raw materials’ for a stir-fry! 

If you’re not a brussel sprouts fan, my bet is that this dish will change your mind.  It features all of the above plus Vidalia onion, spicy red peppers, fresh garlic, chicken tenderloins…all in  a sweet and sour sesame soy sauce. The tastes, colors and textures make this meal one to remember – and one to repeat!

Vegetarian/vegan version: As always, some protein-packed beans will make a nice substitution for the chicken.

Gluten Conscious: No gluten here! (if  you use gluten-free soy sauce or Bragg’s Liquid Aminos)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel sprouts – 4 cups, sliced in half

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

  • Celery – 2 cups, chopped
  • Peanuts – 3/4 cup

Other ingredients…

  • Vidalia onion – 1 cup, chopped
  • Hot red pepper – 1/4 cup, diced (substitute red sweet pepper if you’re ‘temperature sensitive’)
  • Fresh garlic – 2 cloves, minced
  • Chicken breast tenderloins – 16 oz
  • Peanut oil – 1 Tbsp for prepping pan
  • Brown rice – 2 cups
  • Sesame oil – 2 Tbsp
  • Bragg’s Liquid Aminos (or soy sauce) – 1 Tbsp
  • Apple cider vinegar – 1 Tbsp (preferably raw)
  • Honey – 1 Tbsp (preferably raw)
  • Orange Juice – 1 Tbsp

 Get cooking…

  1. Warm peanut oil, garlic, and onion in an extra large deep frying pan or wok on medium heat.
  2. When hot, add chicken, stir often and cook until done  (approximately 10 minutes).
  3. Remove from heat and set aside.
  4. Add brussel sprouts & celery to pan and stir-fry until the vegetables start to turn tender.
  5. Lower heat to medium low and add peppers and peanuts. Stirring occasionally, continue to cook until vegetables are tender, but not soggy.
    • Prepare the sauce in the meantime – In a small bowl, whisk together sesame oil, liquid aminos (or soy sauce), apple cider vinegar, honey & orange juice.
  6. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve over brown rice – and savor.

Makes 4  servings – Eat well!
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Go for the “Gold” Green Bean Stir-fry

Go for the "Gold" Green Bean Stir-fry

Go for the "Gold" Green Bean Stir-fry

I ventured a little on the wild side with this chicken stir-fry! Embracing the  Produce Geek’s weekly picks of fresh green beans and Ginger Gold apples, I created a dish that delivers a unique taste experience.  In the mix, are sweet red peppers, hot peppers and Chinese cabbage – fantastic in any stir-fry, and perfect as the foundation for this one. The “gold” element refers not only to sweet/tart Ginger Gold apple slices, but also to the tangy lime tequila sauce that features gold tequila (just a teeny tiny bit!). Great over brown rice or served on its own.

Vegetarian/vegan version: Substitute white navy beans for the chicken.

Gluten Conscious: You should be good to go with this recipe, but do your research on whatever type of gold tequila you’re thinking of using.

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Green beans – 6 cups
  • Ginger Gold apples – 2 apples, sliced

    Raw materials

    "Raw materials" for this stir-fry

Other ingredients…

  • Chinese cabbage – 8 cups, torn into bite-sized pieces
  • Sweet red pepper –  2 large, sliced then chopped into thirds
  • Long hot peppers – 2, seeded and sliced thinly and into small pieces
  • Grilled chicken breast – 16 oz, cut into strips
  • Canola oil – 1/2 cup (plus 1 Tbsp for prepping pan)
  • Fresh lime juice – 1/2 cup
  • Gold tequila – 2 Tbsp
  • Course ground sea salt – 1 tsp
  • Cilantro – 1 tsp
  • Brown rice – 2 cups

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the canola oil, lime juice, sea salt & cilantro in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tbsp of canola oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add green beans & red peppers and cook until green beans are turning tender, stirring often (approximately 10 minutes).
  4. Add cabbage & hot peppers, stirring frequently, until cabbage is tender (3-4 minutes. Note: shrinkage is expected!)
  5. Add apple slices, chicken & stir-fry sauce – stir until ingredients are well-distributed and warm.
  6. Serve over brown rice or on its own.
Makes 4  servings – Eat well!

Sesame Citrus Chicken Stir-Fry

Sesame Citrus Stir-Fry

Sesame Citrus Stir-Fry

Taking the Produce Geek’s buying advice this week, I found some beautiful sweet red peppers at our local grocery store. I often feature them in my stir-frys because they’re absolutely delicious and add a bold splash of color to any dish. Tossed with green and red cabbage, fresh crisp green beans and grilled chicken breast, the peppers make this creation really “pop” visually – and the sesame citrus sauce takes already great-tasting ingredients to the next level of “can’t get enough”! 

Serve this stir-fry over brown rice or whole grain linguine – or simply by itself (my personal favorite!). 

Vegetarian/vegan version: Lentils would make a super substitute for the chicken.

Gluten -conscious: The recipe is gluten-free if you use rice or gluten-free pasta.

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert insight every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Sweet red peppers – 2 large, cut into slices and then crosswise into bite-sized pieces

    The raw materials you'll need for the Sesame Citrus Stir-fry

    "Raw materials" for this week's stir-fry

Other ingredients…

  • Fresh green beans – 3 cups, snapped in half crosswise
  • Green cabbage –  2 cups, chopped into bite-sized pieces
  • Red cabbage – 2 cups, chopped into bite-sized pieces
  • Grilled Chicken – 1 pound, cut into strips
  • Brown Rice or whole grain pasta (optional) – 4 cups, cooked
  • Garlic – 2 cloves, minced
  • Sesame seeds – 1 Tbsp
  • Sesame oil – 1/4 cup
  • Raw apple cider vinegar – 3 Tbsp
  • Orange peel spice – 1 Tbsp
  • Bragg’s Liquid Aminos (or light soy sauce) – 1 Tbsp
  • Sea salt – 1/4 tsp
  • Fresh ground black pepper – 5 dashes
  • Canola oil – a little more than a Tbsp or so for non-stick cooking purposes

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the sesame oil, apple cider vinegar, liquid aminos (or soy sauce), orange peel spice, sea salt & pepper in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tsp canola oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add sesame seeds & garlic until they start to brown.
  4. Add another 1 Tbsp of canola oil to the pan/wok. Then add red pepper, green beans & cabbage.
  5. On medium heat, stir until green beans are slightly tender (approximately 10 minutes).
  6. Add the stir-fry sauce and grilled chicken.
  7. Stir until all ingredients are evenly distributed.
  8. Serve over rice or pasta (or on its own!).
Makes 4  servings – Eat well!

Salsa-fied Green Squash and Garbanzo Stir-fry

Stir-fry made with Produce Geek's picks for Week of July 11, 2011

Salsa-fied Organic Green Squash Stir-fry

Green squash (aka Zucchini) is not my favorite vegetable as a side in itself, HOWEVER, it makes an exceptional lead character in stir-fry dishes. On his pick list this week, the Produce Geek recommended organic green squash. Who am I to argue? So I took his lead and crafted what developed into a satisfyingly hearty vegetarian & gluten-free stir-fry that combines green squash with cabbage, yellow pepper, mushrooms and garbanzos – zipped up with salsa and topped with a dollop of sour cream. Ole’! Want to go from vegetarian to vegan? Simply abstain from the sour cream.

Also featured this week on Produce Geek’s Eat This Now blog – Dark sweet cherries. Although I couldn’t find a home for them in my stir-fry, I do have a simple dessert suggestion that preserves the integrity of the fruit. So read on!

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Organic green squash – 3 cups (cut squash in half lengthwise, then cut those pieces into half lengthwise again..and
    Organic green squash and other stir-fry raw materials

    Organic green squash & the other stir-fry "raw" materials

    so on until the thickness is 3/4 inch or less. Then cut those pieces crosswise into 2 inch long pieces.

Other ingredients…

  • Green cabbage –  3 cups, chopped
  • Yellow sweet peppers – 2 cups, chopped into bite-sized pieces
  • White mushrooms – 2 cups, sliced
  • Garbanzo beans – 2 cups, cooked
  • Garlic – 2 cloves, minced
  • Quinoa (Never heard of it?) – 2-3 cups cooked (or substitute brown rice instead)
  • Salsa – 2 cups (Mild, medium or hot – it’s up to you!)
  • Sour cream

Get cooking…

  1. Warm 1 Tbsp of peanut oil in an extra large deep frying pan or wok on med-high heat.
  2. Add garlic cloves, green squash, cabbage and peppers – stir often and cook for approximately 12 – 15 minutes until tender, but not soggy.
  3. Add mushrooms and cook for approximately 5 minutes until no longer raw.
  4. Lower heat to medium-low, then stir in salsa and garbanzos and cook until thoroughly warm.
  5. Serve over quinoa and top with a dollop of sour cream.
Makes 4 servings

What You’ll Need For Dessert – Dark Sweet Cherries in Vanilla Greek Yogurt:

Dark Sweet Cherries with Vanilla Greek Yogurt

Creamy and sweet - Dark sweet cherries and vanilla Greek yogurt make the perfect summer dessert

 

First the Produce Geek’s picks…

  • Dark sweet cherries – 9 cherries per serving  (6 cut in half and pitted, 3 whole)

Other ingredients…

  • Vanilla Greek yogurt – 1/2 cup per serving

Get cooking…

  1. Stir cherry halves into yogurt.
  2. Spoon into individual serving glasses or dessert cups and top with whole cherries as an edible garnish.
It doesn’t get anymore “yum” than that!  Of course, the cherries are perfection on their own as well. Thanks for the tip Produce Geek!

Chicken and Apricot Stir-fry in Ginger Sauce…with Nutty Peach Appetizer

Because today’s post is something of a “ribbon cutting” for From Pick to Pan, WELCOME! You can read more about my inspiration for sharing these posts on my About This Blog page. But to summarize, I’m a natural foods fan and devoted follower of the Produce Geek’s weekly recommendations for what fruits and vegetables have the best flavor and price – right now! So, every Wednesday, I publish a stir-fry or salad recipe that puts a few of  his picks for the current week into delicious action. 

Creative, simple, healthy. Something for everyone. And I invite and encourage you to take artistic liberty with these recipes. Substitute meat for beans, beans for meat, snap peas for snow peas, snow peas for snap peas…and share comments to let the rest of us know about the twists you’ve made to make these creations your very own!

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Although not traditional stir-fry fare, two of the Produce Geek’s suggestions this week captured my mind’s eye immediately: Apricots and White Peaches. 

"Raw" Materials for July 6, 2011 Post

"Raw" materials for this week's recipe

In this gluten-free stir-fry, I used some favorite stir-fry staples: broccoli, bok choy, sweet red peppers, onions and grilled chicken breast – then added sliced apricots to give the dish an unexpected sweetness and tang. The ginger sauce adds another layer of taste to bring out the flavors of the other ingredients without overwhelming them.

I didn’t incorporate the white peaches into my stir-fry, but rather into a sweet & salty, nutty appetizer (which could serve as fantastic light dessert instead). 


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • 4 medium/large apricots – cut into halves, pitted, then cut into slices

    Chicken and Apricot Stir-fry

    Chicken & Apricot Stir-fry

Other ingredients…

  • Broccoli –  3 cups, cut into bite-sized pieces
  • Bok Choy – 3 cups, chopped into slightly larger than bite-sized pieces
  • Grilled/cooked boneless chicken breast tenderloins – 1 pound
  • 2 Large sweet red peppers – chopped into bite-sized pieces
  • Sweet onion – 1 cup, chopped into bite-sized pieces
  • 3 Garlic cloves – minced
  • Peanut oil – 1/3 cup (plus a little extra for prepping the pan)
  • Raw apple cider vinegar – 1/4 cup
  • Fresh ginger root – 1/4 cup, minced
  • Orange juice – 3 Tbsp
  • Honey – 2 Tbsp (I prefer raw honey, but regular will do)
  • Bragg’s Liquid Aminos (or substitute light soy sauce) – 2 Tbsp
  • Cayenne pepper – a few optional dashes
  • Brown rice – 2 – 3 cups cooked

Get cooking…

  1. Warm a tsp of peanut oil in a large deep frying pan or wok on med-high heat.
  2. Add garlic cloves and onions and brown for approximately 3 minutes.
  3. Add broccoli, bok choy and red pepper.
  4. Stir often and cook until tender, but still maintaining some snap (approximately 10-12 minutes).
  5. In a medium bowl, make ginger sauce: combine peanut oil, apple cider vinegar, ginger, liquid aminos (or soy sauce), orange juice and honey. Whisk well to mix ingredients.
  6. Add ginger sauce, apricots, grilled chicken and a few dashes of cayenne (optional) to the stir-fry. Stir until all ingredients are warmed and mixed thoroughly (approximately 3 minutes).
  7. Serve over brown rice.
Makes 4 servings

What You’ll Need For the Appetizer:

First the Produce Geek’s picks…

  • 2 White peaches – cut into chunks

    Nutty Peach Appetizer

    Nutty Peach Appetizer (doubles as a light dessert)

Other ingredients…

  • Raw peanuts (or roasted & salted) – 4 Tbsp
  • Sea Salt – a few light dashes (skip if using roasted, salted peanuts)
  • Cilantro – dried, 3-4 pinches

Get cooking…

  1. Combine peach chunks, peanuts, sea salt and cilantro in a medium bowl and stir until ingredients are evenly distributed.
  2. Spoon into individual serving glasses or dessert cups.
Makes 4 servings
ENJOY! And remember to subscribe to this blog by email or RSS to get my weekly recipes automatically. Subscribe also to the Produce Geek’s “Eat This Now” blog to keep on top of the best produce picks each week.

Broccoli and Snow Peas Stir-fry With a Mediterranean Twist

There was something in the Produce Geek‘s picks this week that inspired me to go a little Italiano. With balsamic vinegar and grapes as key ingredients in concert with some typical stir-fry favorites, this creation has a tangy sweetness that makes it stand out from the crowd.

Produce Geek's picks transformed into a stir-fry

What You’ll Need:

First the Produce Geek’s picks…

  • 2 Medium vine-ripened tomatoes – cut in half, then thinly sliced
  • Red seedless grapes – 1 cup, sliced into halves

    Produce Geek's recommendations for this week

    "Raw" materials for this week's stir-fry

  • Green seedless grapes – 1 cup, sliced into halves

Other ingredients…

  • Broccoli –  3 cups, cut into bite-sized pieces
  • Snow peas – 3 cups
  • Grilled/cooked boneless chicken breast – 1 pound cut into thin slices or chopped
  • Brown basmati rice – 3 cups
  • 3 Garlic cloves – chopped into small pieces
  • Cashew pieces – 3/4 cup
  • Olive oil – 1/2 cup (plus a little extra for prepping the pan)
  • Balsamic vinegar – 2 Tbsp.
  • Dill Weed – 1 Tsp.
  • Sea Salt – 1/4 Tsp.
  • Course ground black pepper

Get cooking…

  1. Warm a small amount of olive oil and garlic cloves on medium heat  in a large, deep frying pan or wok.
  2. Add snow peas and broccoli.
  3. Stir often and cook until tender, but still maintaining some snap. (Approximately 10 minutes)
  4. Add tomato slices and continue to stir on medium heat for approximately 3 minutes.
  5. Add Balsamic Vinaigrette (*see instructions below), chicken, grapes and cashew pieces.
  6. Stir until all ingredients are mixed evenly.
  7. Serve over brown basmati rice.

*Balsamic Vinaigrette…

In a small bowl, combine olive oil, basalmic vinegar, dill weed, sea salt and a couple pinches of course ground pepper

Makes approximately 4 servings.  Enjoy – perhaps with a nice glass of Chianti!
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