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Burgers with Peanut Sauce, Pineapple and Red Onion

May 22, 2013 · 10 Comments
Burgers with Peanut Sauce, Pineapple and Red Onion

Burgers with Peanut Sauce, Pineapple and Red Onion | Cookie Monster Cooking

We fired up our grill for the first time this season over the weekend and it was glorious.  Forget about the fact that it was raining out and not exactly nice weather.  But it’s okay, we still had fun.  We actually don’t mind grilling when it’s colder outside, but we just haven’t had much time lately.  This weekend was our first opportunity.  And we obviously had to start the grilling season off right with an awesome burger.

Burgers with Peanut Sauce, Pineapple and Red Onion | Cookie Monster Cooking

I had a little bit of homemade peanut sauce leftover after using it in a few recipes and since I’m slightly obsessed with the stuff I decided it just had to be used with our meal.  And that’s where these burgers with peanut sauce came in.  I slathered a good amount of the sauce on top of the burger and then just in case had a little dish for dipping.  Obviously.  It pairs amazingly well with the pineapple, and the red onion and cucumber add a little more freshness.  Leading to pure burger goodness.

Burgers with Peanut Sauce, Pineapple and Red Onion

I’ll take another one please.

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Burgers with Peanut Sauce, Pineapple and Red Onion

Yield: 4 servings

Ingredients

    For the burgers:
  • 1 ¼ pounds ground sirloin
  • 2 tablespoons finely chopped yellow onion
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons peanut sauce
    • For serving:
  • 4 hamburger buns
  • additional peanut sauce (about ⅓ cup)
  • 4 pineapple slices
  • thinly sliced red onion
  • thinly sliced cucumber

Instructions

  1. To make the burgers - in a medium bowl, add the ground sirloin, chopped onion, garlic, salt, pepper and 2 tablespoons peanut sauce. Mix until combined (don’t overwork the meat). Form into 4 equal sized patties.
  2. Light up a grill (charcoal or gas) over medium high heat. When ready, cook the burgers for about 3 to 4 minutes per side, or until they are done to your liking.
  3. To serve, place a hamburger on a bun. Top with your desired amount of peanut sauce, a slice of pineapple, and some red onion and cucumber. Serve immediately.
http://cookiemonstercooking.com/2013/05/22/burgers-with-peanut-sauce-pineapple-and-red-onion/

Source:
Burger base adapted from Williams and Sonoma.

 

Filed Under: Beef, Grilling, Main Dish, Recipes, Weeknight · Tagged With: , , ,

Breakfast Quesadillas

May 8, 2013 · 19 Comments
Breakfast quesadillas

Breakfast quesadillas

These breakfast quesadillas are my newest obsession.  I would eat them for breakfast all the time if I could.  But I always seem to be running out the door to work during the week so unfortunately these only happen on the weekends.

So quite a few weeks ago I ordered breakfast quesadillas when we went out for brunch and I knew immediately that I wanted to recreate something similar at home – with some changes of course.  This version below is my idea of a perfect breakfast – eggs, plenty of chicken sausage, pico de gallo and a good amount of cheese all sandwiched together inside of a tortilla.  The pepper jack gives them just a hint of kick and you absolutely must serve these with even more pico and some plain greek yogurt.  Gotta do it right.

Breakfast quesadillas

So who wants to come make me one of these this morning?  Any takers?  Husband?  Yes?

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Breakfast Quesadillas

Yield: 4 servings

Ingredients

  • 2 links chicken sausage, casings removed
  • ½ teaspoon olive oil
  • ½ of a green bell pepper, diced
  • 6 large eggs
  • 1 tablespoon milk
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • 1 tablespoon unsalted butter
  • 4 large whole wheat quesadillas
  • ½ to 1 cup freshly grated pepper jack cheese
  • 4 tablespoons pico de gallo, plus more for serving
  • nonstick cooking spray
  • plain greek yogurt, for serving

Instructions

  1. Set a large nonstick skillet over medium-high heat. Add in the sausage and cook until browned and cooked through (using a wooden spoon to break it up into smaller pieces as it cooks). Use a slotted spoon to transfer the sausage to a medium bowl. Set aside. Return the skillet to the heat and add in the olive oil. Add the green pepper about cook for about 3 minutes, until crisp tender. Transfer to the bowl with the sausage and set aside.
  2. In a medium bowl, whisk together the eggs, milk, salt and pepper. Wipe out the skillet then set it over medium heat. Add in the butter. When melted, add in the eggs. Stir occasionally until cooked through and scrambled.
  3. Drain off any accumulated juices from the bowl with the sausage, then add the sausage and peppers to the eggs. Mix to combine.
  4. Place a tortilla on a work surface. Spoon ¼ of the egg mixture on half of a tortilla, leaving a small border around the edge. Top with a ¼ of the cheese and then 1 tablespoon of the pico de gallo. Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with the remaining tortillas.
  5. Wipe out the skillet you used for the eggs and set over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Repeat this process with the remaining quesadillas. Cut into triangles and serve with additional pico de gallo and greek yogurt.
http://cookiemonstercooking.com/2013/05/08/breakfast-quesadillas/

Source:
Cookie Monster Cooking

 

Filed Under: Breakfast, Eggs, Main Dish, Poultry, Recipes, Weeknight · Tagged With: , , , ,

Stir-Fried Cashew Pork

April 10, 2013 · 19 Comments
Stir-fried cashew pork

Stir-fried cashew pork

You know those nights that by the time you get home from work you are tired and the last thing you want to do is make dinner?  And you’re also kind of ridiculously cranky since you are so hungry?  And all you want to do is shove cookies in your face and call it a day?  No, just me on that last part?  Well, instead of giving in to take-out (or cookies), promise me you’ll power through and make this cashew pork.

Stir-fried cashew pork

The prep work is incredibly easy and the whole meal takes less than 20 minutes to cook in the skillet.  In the meantime, make some rice and a side of simple veggies and you have an easy meal that will more than satisfy.  It’s actually one of our favorite dinner options, with the quick time-frame an added bonus.  In addition to the pork, you get a good amount of cashews along with a sauce that has just the right amount of kick.  And it’s way better than most take out options (and probably healthier for you too).

So no more giving in to take-out temptations, or at least not all of the time.  Make this cashew pork instead and you’ll be glad you did.

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Stir-Fried Cashew Pork

Yield: 2 to 3 servings

Ingredients

  • ⅓ cup hoisin sauce
  • ⅓ cup water
  • 2 tablespoons low sodium soy sauce
  • ½ teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • 1 ½ tablespoons plus 1 teaspoon olive oil, divided
  • 4 boneless pork chops (1 pound), trimmed and cut into ½ inch strips
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 cup cashew halves (unsalted or lightly salted)
  • ⅓ cup cilantro, roughly chopped
  • rice, for serving

Instructions

  1. In a small bowl, whisk together the hoisin sauce, water, soy sauce, red pepper flakes and cornstarch. Set aside.
  2. Set a large skillet over medium high heat. Add 1 ½ tablespoons of the olive oil. When hot, add in the pork. Cook the pork for about 3 to 5 minutes per side, until cooked through. Transfer to a bowl and set aside.
  3. Add the remaining 1 teaspoon olive oil to the skillet. When hot, add in the garlic and ginger. Cook for 30 seconds, until fragrant. Add the pork (along with any juices) back to the skillet, as well as the hoisin mixture and cashews. Mix to combine and cook for another 1 to 2 minutes, until the sauce has thickened. Turn off the heat and sprinkle with the cilantro. Serve over rice.
http://cookiemonstercooking.com/2013/04/10/stir-fried-cashew-pork/

Source:
Adapted from The Best Simple Recipes.

 

Filed Under: Main Dish, Pork, Recipes, Weeknight · Tagged With: , ,

Sausage, Red Pepper and Arugula Pasta

April 1, 2013 · 12 Comments
Sausage, red pepper and arugula pasta

Sausage, red pepper and arugula pasta

One of the things that I love about cooking is that the possibilities are endless.  There is never a shortage of great recipes, new ideas or inspiration.  But sometimes I get so caught up in my excitement over sharing something new with you, that I forget about my old favorites.  You know, the recipes that I make time and time again – especially the ones that I made long before I even started this blog.

Sausage, red pepper and arugula pasta

This pasta is one of those recipes.  I have been making this for what seems like forever.  It is a quick and easy meal – perfect for busy weekdays.  I honestly can’t believe that I never thought to share it here with you before now.

This dish is so light and fresh.  And you can use whatever type of pasta you have on hand.  It is full of awesome veggies, like tomatoes, roasted red peppers, and arugula, which pair really well with some sliced chicken sausage and a little bit of cheese.  Top it all off with fresh basil and you have a fabulous meal that you’ll want to make again and again.  Well, at least for me : )

Sausage, red pepper and arugula pasta

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Sausage, Red Pepper and Arugula Pasta

Yield: 4 servings

Ingredients

  • 13 ounces pasta, such as penne
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • 3 links cooked chicken sausage, sliced ¼ to ½ inch thick
  • 2 cloves garlic, minced
  • 1 (6 ounce) jar roasted red peppers, drained and chopped (about 1 ¼ cups)
  • 1 pint cherry tomatoes, halved
  • ½ cup low sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups loosely packed baby arugula
  • ¼ cup mascarpone cheese
  • ½ cup freshly grated parmesan
  • 8 large fresh basil leaves, thinly sliced

Instructions

  1. Cook the pasta according to the package directions. Drain and set aside.
  2. Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add the shallot and sausage to the skillet. Cook for about 5 to 6 minutes, until the sausage is lightly browned and the shallot is soft. Add in the garlic and cook for 30 seconds, until fragrant. Add in the peppers, tomatoes, chicken broth, salt and pepper. Bring to a simmer, then reduce the heat and simmer gently for about 5 to 6 minutes, until the tomatoes are softened. Stir in the arugula and cook until slightly wilted.
  3. Turn off the heat. Stir in the mascarpone. Next add in the parmesan and drained pasta. Toss until combined. Season with additional salt and pepper to taste (I didn’t add any). Top with the basil.
http://cookiemonstercooking.com/2013/04/01/sausage-red-pepper-and-arugula-pasta/

Source:
Heavily adapted from Fine Cooking.

 

Filed Under: Main Dish, Pasta, Pork, Recipes, Weeknight · Tagged With: , , ,

Black Bean Burgers

March 18, 2013 · 10 Comments
Black bean burgers

Black bean burgers

Is anyone else having trouble adjusting to daylight savings time?  I have been a complete mess since the time change … so tired and scatterbrained.  I screwed up countless meals and don’t even get me started on ingredients that I accidentally used for the wrong recipe (and therefore wasn’t able to make what I was planning on).  I was sick for about week right before the change and work has been a little stressful lately, so I’m thinking maybe that has something to do with it too.  Anywho… thankfully that was not the case with these black bean burgers.  I’ve made them enough times that I was on autopilot and couldn’t screw them up!

Black bean burgers

This black bean burger recipe has been my go-to for what seems like ages, so I figured it was about time to share it here with you.  These burgers come together in a pinch, making an easy vegetarian meal for during the week.  We love that these are both healthy and filling – and reheat well for lunch.  They are not at all dry (my biggest gripe with so many other versions I’ve tried) and are a good base to start with and make your own.

You can go bun or no bun.  Cheese or no cheese.  And then top it with some sautéed mushrooms and onions.  Or homemade guacamole.  The list goes on… get creative.  I dare you.

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Black Bean Burgers

Yield: 6 servings

Ingredients

    For the burgers:
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 large eggs
  • 3 tablespoons olive oil, divided
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • pinch of cayenne pepper (or more to taste)
  • ⅔ cup panko breadcrumbs
  • 1 orange bell pepper, finely chopped
  • ¼ cup finely chopped fresh cilantro
  • 1 medium shallot, minced
    • For serving (optional):
  • buns
  • cheese
  • lettuce
  • sliced tomatoes

Instructions

  1. In a large bowl, add 2 ½ cups of the black beans. Use a potato masher to mash them until almost smooth. In a small bowl, whisk together the eggs, 1 tablespoon of the olive oil, the cumin, salt and cayenne. Add the egg mixture to the bowl with the mashed black beans, along with the remaining ½ cup whole black beans, the panko, pepper, cilantro and shallot. Mix until just combined. Form the mixture into 6 equal sized patties (about 1 inch thick, using about ½ cup of the mixture for each). *If desired, at this point you can cover the patties tightly with plastic wrap and refrigerate for up to 24 hours.
  2. Place a large skillet over medium heat. Add 1 tablespoon of the olive oil. When hot, carefully transfer 3 of the patties to the skillet. Cook for about 8 to 10 minutes, flipping halfway through, until both sides are well browned. Repeat this process with the remaining tablespoon of oil and patties.
http://cookiemonstercooking.com/2013/03/18/black-bean-burgers/

Source:
Slightly adapted from America’s Test Kitchen Healthy Family Cookbook.

 

Filed Under: Main Dish, Recipes, Vegetarian, Weeknight · Tagged With: , ,

Mushroom, Spinach and Kale Calzones

February 20, 2013 · 26 Comments
Mushroom, spinach and kale calzones

Mushroom, spinach and kale calzones

What do you get when you combine gooey cheese, some of my favorite veggies and then pack it all inside homemade pizza dough?  An easy and delicious dinner idea, that’s what.  I mean, what’s not to love?  Or at least that’s how I feel about these calzones.  I burned my tongue trying to eat one a little too fast.  I tend to be impatient and don’t want to wait to let things cool down before giving them a try.  You would think I would learn over time, but that definitely hasn’t happened yet.

Mushroom, spinach and kale calzones

So let’s get back to the recipe.  I love making homemade pizza but rarely make calzones.  Which is a shame because I think I may like them even better than regular pizza – but the jury is still out on that, so don’t hold me to that statement.

These calzones are filled with both ricotta and mozzarella cheese, which pairs nicely with the mushrooms, spinach and kale.  Serve them with warm marinara sauce and you have a filling, comforting meal, which is especially nice during these cold winter days.

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Mushroom, Spinach and Kale Calzones

Yield: serves 2 to 4

Ingredients

  • 1 ball pizza dough
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 1 cup chopped spinach
  • 1 cup chopped kale
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 8 ounces ricotta
  • ½ cup shredded mozzarella cheese
  • warm marinara sauce, for serving

Instructions

  1. Preheat the oven to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes.
  2. Place the pizza dough on a lightly floured surface and allow to relax for about 10 minutes (but no longer than 30). Split the dough into two equal pieces and shape each into a circle that is about 8 to 9 inches in diameter.
  3. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion. Cook until soft, about 4 to 5 minutes. Add in the garlic and mushrooms and cook until the mushrooms are tender, another 5 to 8 minutes. Next add in the spinach and kale and cook until the spinach is wilted and the kale is bright green, another 1 to 2 minutes. Turn off the heat and stir in the salt and red pepper. Set aside to cool for about 5 to 10 minutes.
  4. In a medium bowl, mix together the ricotta cheese and veggie mixture. On half of each circle of pizza dough, add half of the filling (leaving a ½ to 1 inch border around the edge). Sprinkle the mozzarella cheese over the filling (half on each).
  5. Fold the other half of the pizza dough over the top to cover the filling to form a semicircle. Press the edges of the dough together to seal. Use a fork to then crimp the edges. Brush the tops of the calzones lightly with olive oil.
  6. Cut a piece of parchment paper to about the size of your pizza stone and sprinkle lightly with cornmeal. Transfer the calzones to the parchment and then carefully transfer the parchment to the preheated pizza stone. Bake until the calzones are golden brown, about 12-15 minutes. Let cool for at least 10 to 15 minutes before slicing and serving (the filling will be very hot).
http://cookiemonstercooking.com/2013/02/20/mushroom-spinach-and-kale-calzones/

Source:
Cookie Monster Cooking

 

Filed Under: Main Dish, Recipes, Vegetarian, Weeknight · Tagged With: , ,

Vegetable-Filled Macaroni and Cheese

January 11, 2013 · 8 Comments
Vegetable-filled macaroni and cheese

Vegetable-filled macaroni and cheese

Looking for a new spin on classic mac and cheese?  Especially one that is full of veggies and won’t completely get your New Year’s resolutions off track?  This mac and cheese still has plenty of cheesy goodness, so don’t worry.  While it’s not exactly overly healthy, you can feel better about eating it since it is packed with greens and other good-for-you ingredients.

Vegetable-filled macaroni and cheese

Now, promise me you won’t go running away when you see that greek yogurt and cottage cheese are part of this recipe.  While they may seem a bit strange, they blend in so well with the cheddar and give the dish some creaminess and just a hint of tang that makes it a little different.  In a good way.  And I bet that you won’t even notice them in the final dish!

Vegetable-filled macaroni and cheese

We’re not really big mac and cheese people in our house, but this version is one that I can definitely get behind.  Even my husband, who usually protests over meatless meals, likes this pasta.  Pair it with a salad and you’ve got an easy weeknight meal to add to your rotation.  You’re welcome : )

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Vegetable-Filled Macaroni and Cheese

Yield: 4 to 6 servings

Ingredients

  • 13 ounces whole wheat penne pasta
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chopped broccoli florets
  • 1 zucchini, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 3 cups roughly chopped fresh spinach
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup cottage cheese
  • ½ cup plain greek yogurt
  • 2 cups freshly grated cheddar cheese, divided

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cook the pasta according to the package directions. Drain and then place in a large bowl.
  3. Meanwhile, add the butter and olive oil to a large skillet set over medium heat. Once the butter is melted, add in the onion. Cook until soft, about 4 to 5 minutes.
  4. Stir in the garlic and broccoli and cook for about 2 minutes. Next add in the zucchini and mushrooms and cook until the veggies are tender, another 5 to 8 minutes. If needed, add in another 1 teaspoon olive oil to keep them from sticking to the pan.
  5. Add in the spinach and cook until wilted. Turn off the heat and stir in the salt and pepper.
  6. Add the vegetable mixture to the large bowl with the pasta. Next add in the cottage cheese, yogurt and 1 ½ cups of the cheddar cheese. Mix until well combined. Spread the mixture in a 9 by 13 inch baking dish and then sprinkle with the remaining ½ cup of cheddar.
  7. Bake for 20 minutes, until heated through and the cheese is melted.
http://cookiemonstercooking.com/2013/01/11/vegetable-filled-macaroni-and-cheese/

Source:
Adapted from Cate’s World Kitchen.  Originally from The New Moosewood Cookbook.

 

Filed Under: Main Dish, Pasta, Recipes, Vegetarian, Weeknight · Tagged With: , , ,

Healthy Turkey Tacos

January 7, 2013 · 10 Comments
Healthy turkey tacos

Healthy turkey tacos

Taco night = my favorite night of the week.  I always loved when we had taco night as a kid, although my sister refused to eat ground meat.  So, our options were always pretty simple.  Sometimes we would have shredded chicken instead of beef so that she would eat something, but there would always be lettuce, cheese and salsa.  Did I mention that she would eat tacos filled with only lettuce and cheese?  Weirdo : )

Healthy turkey tacos

Over the last few months, taco night has definitely made a comeback in our house – especially as it’s one of my husband’s favorite meals as well.  I absolutely love these pork tacos, but since mango is not in season I’ve had to look for other options.  I have played around with different recipes, and this is the one we keep coming back to.  In fact, I believe we’ve had these every single week for four weeks… and counting.  I love that these are more on the healthy side and we load them up with lots of different toppings.  I usually pair these with a tray of roasted veggies – so this is definitely a meal that we can feel good about eating.

Healthy turkey tacos

Do you see that taco stand in the picture?  That was a gift for my husband for Christmas (that I stole to take these photos).  Whenever we have tacos he complains constantly about how his tacos fall over, or open up too easily if we are using flour ones.  Every. Single. Time.  For the entire meal.  Problem solved.  We can now talk about something other than the fact that his tacos fell over when we have these.  Total win!

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Healthy Turkey Tacos

Yield: 4 servings

Ingredients

    For the filling:
  • 1 teaspoon olive oil
  • 1 medium onion, finely chopped
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 3 cloves garlic, minced
  • 1 ¼ pounds ground turkey*
  • ½ cup tomato sauce
  • ½ cup low-sodium chicken broth
  • 2 teaspoons cider vinegar
  • 1 teaspoon light brown sugar
  • salt and pepper, to taste
  • ½ cup cilantro, chopped
    • For serving:
  • 8 to 10 whole grain taco shells
  • shredded lettuce
  • diced tomatoes
  • diced avocado
  • freshly grated cheddar cheese
  • plain greek yogurt

Instructions

  1. Heat the olive oil in a large skillet over medium high heat until shimmering. Add the onion and cook for about 5 minutes, until softened. Add in the chili powder, cumin, oregano and garlic and cook for 30 seconds, until fragrant.
  2. Add the turkey to the skillet and cook for 3 to 5 minutes, using a wooden spoon to break the meat into smaller pieces as it cooks. The turkey should be cooked through but still slightly pink.
  3. Add in the tomato sauce, broth, vinegar and brown sugar. Mix to combine. Bring to a simmer and cook for about 4 minutes, until the mixture has thickened. Turn off the heat and season with salt and pepper to taste. Stir in the chopped cilantro.
  4. Spoon the filling into the taco shells and then top with veggies, cheese and yogurt as desired.

Notes

*Do not substitute ground turkey breast (labeled 99% fat-free) - the filling will be very dry if you do.

http://cookiemonstercooking.com/2013/01/07/healthy-turkey-tacos/

Source:
Slightly adapted from America’s Test Kitchen Healthy Family Cookbook via Smells Like Home.

 

Filed Under: Main Dish, Poultry, Recipes, Weeknight · Tagged With: , ,

Chicken and Broccoli Stir-Fry

November 28, 2012 · 5 Comments
Chicken and broccoli stir-fry

Before I switch to major holiday baking mode, I wanted to sneak in a quick and easy weeknight meal.  There are going to be a lot of sweet treats coming your way, so I apologize in advance for the giant sugar rush.  I get very excited about the holidays and we all know how much I love cookies, cakes, brownies… the list goes on.  So get ready.

But for now let’s talk about this stir-fry.  When I was a kid, once a week we got to have either pizza or Chinese takeout for dinner.  Whenever we ordered Chinese, I always got the chicken and broccoli.  Always.  No joke – I’m a creature of habit when it comes to certain things.  So now I’m happy to be able to make something similar at home – that is way healthier for you.  A major plus.

I’m always on the lookout for easy dinner ideas for the work week and this dish fits the bill.  Once you get everything prepped, it comes together in a pinch.  This recipe has quickly become one of our favorites and is in regular rotation at our house.  I haven’t had Chinese takeout in quite a few years and now I have no reason to ever go back – this dish is far too easy (and tasty) to pass up!

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Chicken and Broccoli Stir-Fry

Yield: 4 servings

Ingredients

    For the marinade:
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 pound boneless skinless chicken breasts, thinly sliced
    • For the sauce:
  • ¾ cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons dry sherry
  • ½ teaspoon peanut oil
  • 1 teaspoon salt
  • ½ teaspoon sugar
    • For the veggies:
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 3 ½ to 4 cups broccoli florets
  • 3 whole carrots, peeled and sliced
  • 1 medium onion, sliced
    • For serving:
  • brown rice
  • sesame seeds, optional
  • additional green onions, optional

Instructions

  1. To make the marinade, combine the soy sauce, olive oil, garlic and green onions in a medium bowl. Add in the chicken and toss to coat. Set aside and let marinade for about 15 minutes (or while you prep the rest of the ingredients).
  2. To make the sauce, whisk together the chicken broth, cornstarch, sherry, peanut oil, salt and sugar in a small bowl. Set aside.
  3. Place a large skillet over medium high heat. When hot, add in the 2 tablespoons olive oil. Add the chicken (along with the marinade) to the skillet. Cook for about 3 to 6 minutes (depending on how thin you sliced the chicken), stirring occasionally, until no longer pink and cooked through. Using a slotted spoon, transfer the chicken to a plate or bowl and set aside.
  4. With the skillet still over medium high heat, add in the 1 teaspoon olive oil. Next, add the broccoli, carrots and onion. Cook, stirring occasionally, for about 3 to 5 minutes, until the veggies are crisp-tender.
  5. Return the chicken to the pan. Add in the sauce and mix to combine. Cook for another 1 to 2 minutes, until the sauce has thickened slightly.
  6. To serve, spoon the chicken and broccoli mixture over rice. Top with sesame seeds and/or additional thinly sliced green onions if desired.
http://cookiemonstercooking.com/2012/11/28/chicken-and-broccoli-stir-fry/

Source:
Adapted from Tide and Thyme.

 

Filed Under: Main Dish, Poultry, Recipes, Weeknight · Tagged With: , ,
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