Garlic Grilled Chicken with Gingered Greens
bbg_daryl
Posts: 150 Member
(I don't think "gingered" is a word.)
I was experimenting in the kitchen earlier this week cuz I was seriously craving Chinese food! I was thinking to myself, what foods from the Chinese buffet did I like the most? Of course, I had to eliminate all the ones that were breaded or had heavy sauces. That left the garlic chicken and... well, my buffet just called it "buttered greens." It was basically lettuce or bok choy or something that had been cooked down till it was limp, then smothered in butter and crumbled nuts. SO!
Take some lettuce, any kind you want, and pull apart a bunch of leaves. Chop some onions to add to it as well, if you like onion. However big your skillet is, make your lettuce take up double that much cuz it shrinks as it cooks. Heat some olive oil in the pan and put the lettuce in there, leaving it at med-high heat. You'll have to flip it around now and then with tongs to prevent burning and to coat it with the oil so don't wander off. When it's shrunk about half it's original size, pour powdered ginger all over it and keep tossing. I put it on pretty heavy.
While the lettuce is cooking down, chop up your chicken into bite-size pieces. You'll know the veggies are done when the lettuce is completely limp and the onions are translucent and soft. Move the veggies to a plate, then add the chicken, sprinkling garlic powder all over it. Stir fry for about 8 minutes, until nothing is pink and the chicken is as brown as you like it. Pour it on top of the veggies and OM NOM NOM.
I was experimenting in the kitchen earlier this week cuz I was seriously craving Chinese food! I was thinking to myself, what foods from the Chinese buffet did I like the most? Of course, I had to eliminate all the ones that were breaded or had heavy sauces. That left the garlic chicken and... well, my buffet just called it "buttered greens." It was basically lettuce or bok choy or something that had been cooked down till it was limp, then smothered in butter and crumbled nuts. SO!
Take some lettuce, any kind you want, and pull apart a bunch of leaves. Chop some onions to add to it as well, if you like onion. However big your skillet is, make your lettuce take up double that much cuz it shrinks as it cooks. Heat some olive oil in the pan and put the lettuce in there, leaving it at med-high heat. You'll have to flip it around now and then with tongs to prevent burning and to coat it with the oil so don't wander off. When it's shrunk about half it's original size, pour powdered ginger all over it and keep tossing. I put it on pretty heavy.
While the lettuce is cooking down, chop up your chicken into bite-size pieces. You'll know the veggies are done when the lettuce is completely limp and the onions are translucent and soft. Move the veggies to a plate, then add the chicken, sprinkling garlic powder all over it. Stir fry for about 8 minutes, until nothing is pink and the chicken is as brown as you like it. Pour it on top of the veggies and OM NOM NOM.
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Replies
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Yum!0
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(I don't think "gingered" is a word.)
I was experimenting in the kitchen earlier this week cuz I was seriously craving Chinese food! I was thinking to myself, what foods from the Chinese buffet did I like the most? Of course, I had to eliminate all the ones that were breaded or had heavy sauces. That left the garlic chicken and... well, my buffet just called it "buttered greens." It was basically lettuce or bok choy or something that had been cooked down till it was limp, then smothered in butter and crumbled nuts. SO!
Take some lettuce, any kind you want, and pull apart a bunch of leaves. Chop some onions to add to it as well, if you like onion. However big your skillet is, make your lettuce take up double that much cuz it shrinks as it cooks. Heat some olive oil in the pan and put the lettuce in there, leaving it at med-high heat. You'll have to flip it around now and then with tongs to prevent burning and to coat it with the oil so don't wander off. When it's shrunk about half it's original size, pour powdered ginger all over it and keep tossing. I put it on pretty heavy.
While the lettuce is cooking down, chop up your chicken into bite-size pieces. You'll know the veggies are done when the lettuce is completely limp and the onions are translucent and soft. Move the veggies to a plate, then add the chicken, sprinkling garlic powder all over it. Stir fry for about 8 minutes, until nothing is pink and the chicken is as brown as you like it. Pour it on top of the veggies and OM NOM NOM.
Yummy Nom Nom!0 -
sounds really good, will have to try
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