Sweet and spicy ginger chicken with steamed veggies

Making:

Sweet and spicy ginger chicken with steamed veggies

1 serving prepared

Here's what I have:

8.1 oz Chicken

5 oz Carrot

3 oz Brussel sprout

1.1 oz Sweet and sour chili

0.3 oz Garlic

0.3 oz Ginger paste

Salt

Pepper

Sesame seeds

Preparation:

To make the sauce the chili sauce was combined with the garlic and ginger and a small pot and cook until slightly reduced.

I got a pot of water boiling for the steamer pot and the veggies went and directly. These will cook while the chicken is being prepared. Once the vegetables are done cooking they will be rolled in the butter until the butter is fully melted and coating them. Sesame seeds were added after.

In a non-stick pan the chicken was cooked for about 4 minutes per side. After they were finished and the chicken was plated the sauce was placed over the chicken.

The plate!

This is a quick cook meal, especially if the chicken isn't frozen. If you start the items at the same time once the vegetables are done steaming for 15 minutes the chicken should be finished cooking. You can also bread the chicken and bake then use the sauce as a dipping sauce instead.

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend 2 tsp Scallion whites 1/2 tsp Concentrated beef stock 1 tsp Ginger paste 2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey The rest: 5 oz Ground pork 2 tbsp Sesame seed 1/4 cup White onion 1/4 cup Russet potato 1/4 cup Carrot Scallion greens Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside. The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes. When the vegetables hit the 15-minute Mark of cooking I got a n...

Dinner on Spice Islands

Making: Sweet and spicy pork chops with caramelized onions, sweet potatoes and asparagus. 1 serving prepared Here's what I have: 1/2 Cup Broth 6 oz Pork chops 1/2 Cup Sweet potato cubed 8 oz Asparagus 1/4 Cup White onion ** 1 Tbsp Butter cut in half Spice Island sweet and spicy seasoning How to prepare: Since sweet potatoes take a while to cook in the oven I decided to steam them. While the water was coming to a boil I coated the pork chops in the spice and set them aside. The potatoes were steamed for 10 minutes at med-high heat first then the heat was turned to warm. I put the asparagus into the steamer basket with them and put the lid back on the pot. I used my cast iron pan, heating it up (high temp) before placing half of the butter into it. Pork chops were cooked in the pan, turned down to medium heat for a total of 8 minutes, 4 minutes for each side. Once they were done I took them out of the pan ...

A dang food blog

Search This Blog