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This might be my new favorite go to meal!!  I finished making this maybe 30 minutes ago, and I couldn’t wait to post it to my blog.  I always love a new chicken recipe (esp. since I don’t eat red meat!), and this one tops the cake.  The combination of minced ginger, rice wine vinegar, and soy sauce really come together to make this a delicious and incredibly light Asian stir fry.  (If only you could smell the pictures!)  Ginger has been a “trendy” ingredient with all the chefs and restaraunts for a while now, but I have to be honest, I’ve never used it fresh in any of my recipes.  Well, I must say, I’m a big fan, and hope to incorporate it in many more of my dishes.

PS:  From start to finish, this meal probably took about 20-25 minutes to make – so for those of you who think you don’t have time to cook after work, this is a great option.

Ingredients:

1  lb chicken diced

2 tablespoons peanut or vegetable oil

2 leeks, white parts thinly sliced (soak the sliced leeks in cold water for a minute to get out the grit)

1 piece ginger, minced (about the size of your thumb)

2 cans black beans

3 tablespoons soy sauce

2 tablespoon white rice vinegar

1 tsp. red pepper flakes

4-5 dashes of hot sauce

1 handful beansprouts

1 bag of spinach, sauteed

Directions:

1)  Heat oil in a saute pan over medium-high heat.  Add chicken and cook for about 4-6 minutes or until cooked through.

2)  Add red pepper flakes, sliced leeks, minced ginger, and 1 Tbs rice wine vinegar.  Cook for 2 minutes.

3)  Add the black beans, soy sauce, remaining rice wine vinegar, bean sprouts, and hot sauce.  Cook for another 2-3 minutes then serve.

Serve over freshly sauteed spinach – it’s a great way to add some greens into your meal.

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