Back in the fall of 1980 one of the fun things I did with my sister, Pam, was take a Chinese cooking class down at UAB (University of Alabama at Birmingham). Our instructor was Asian, had trained is some of the best culinary schools in the world and passed along some great recipes and techniques. We each also bought a great wok from her and I use mine to this day.
Over the years the skills and knowledge I learned in those classes have served me well. I have applied them to either created my own dishes or improve recipes that serve as inspiration.
Today’s Throwback Thursday Recipe is an example. I saw this recipe over 20 years ago on an out of state TV station website who in turn had taken it from a Better Homes and Gardens Cookbook. It didn’t take long for me to see what I could do to crank up the flavor and give it a more authentic Chinese flavor.
We had this for supper over the weekend and Tall & Handsome loved it. That’s always an indicator if a dish will be a repeat – and this one definitely will be. That’s good news because in addition to being tasty, it’s fast and easy, and healthy. And, I’ve taken steps to lower sodium. To help make this easy, you will find carrot straws and broccoli slaw in the prepackaged section in produce.
Honey – Glazed Stir Fried Chicken
2 boneless, skinless chicken breast
1 tablespoon low sodium soy sauce
1 tablespoon sherry
1/4 teaspoon sesame oil
For the stir fry
3 tablespoons honey
3 tablespoons rice wine vinegar
3 tablespoons orange juice
2 tablespoon low sodium soy sauce
1 1/2 teaspoon cornstarch
2 tablespoons peanut oil (or other vegetable oil like canola oil)
3 green onions, chopped
1 cup carrot straws
1 cup broccoli slaw
1. Cut the chicken breast into bites size pieces. Add 1 tablespoon low sodium soy, 1 tablespoon sherry and 1/4 teaspoon sesame oil. Combine and set aside and let marinade at least one hour. In the meantime, combine the next 5 ingredients to make the sauce and set aside.
2. When ready to prepare dish, add 2 tablespoons peanut oil to wok and allow to become hot. Add vegetables and stir fry just long enough for veggies to remain tender – crisp, about 2 minutes. Remove veggies from wok and set aside.
3. If need, add just a tad more peanut oil to wok and allow to heat back up before adding chicken. Add chicken and stir fry 3 – 4 minutes until no longer pink and cooked through.
4. Add sauce, turn heat down slightly and continue cooking and stirring until sauce is bubbly and thicken,
5. Add vegetables back to wok and toss well to coat with sauce.
6. Serve with hot rice.
© 2015 Beverly Hick Burch All Rights Reserved.