nothavanas: (shortcake)
1 package chicken breasts, removed from freezer around 9 am.
sometime mid-late morning, chopped semi-thawed chicken into small pieces. Placed in gallon ziploc bag. Added 3 oz each lemon juice (some lime included), apple cider vinegar, and vegetable oil, as per SSS suggestion. Added about 2 tablespoons Colorado Plateau Citrus Pepper blend from Savory Spice Shop. Allowed to marinate in fridge until 6:30 pm.

Dumped entire contents of ziploc into cast iron skillet over medium-high. Cooked until chicken was done through (didn't brown due to all the water-based liquids) and marinade reduced. Removed chicken to a bowl. Added 1 bag of lo mein stir fry mix (frozen veg and noodles). Added remainder of the 2 oz spice packet I started with (maybe another Tablespoon??). Cooked until veg seemed thawed and done. Returned chicken to pan and stirred. Added a bit of brown sugar to counteract the acidity. Allowed diners to season with as much Ghost Pepper Salt as they wanted. (Or regular salt, but nobody took that option.)

Ratio pretty good--could use a bit more veg, but not too bad. Spicy salt a good addition. Maybe orange would have been a better juice, but I don't stock it. ... son of a gun there is some in the fridge.
nothavanas: (Default)
Stir Fry of Things
Asparagus
Carrots
Bok Choy, leaves and stems separated
Mushrooms (wild mix, soaked and squeezed)
Sugar snap peas
sauce from cornstarch, vegetable stock, soy sauce

Salad Dressing
Strawberry Balsamic Vinegar
Olive Oil
Fresh Mint
Salt
Pepper
(vinegar made by mashing berries, soaking them in vinegar for a few hours, then filtering. Man, I need a funnel.)

put on Salad of a variety of green things, some small tomatoes, and fresh mozzarella.

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nothavanas

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