If you like Chinese/Asian food – you’ll like this one.
That is unless you only like the fast food deep fried Chinese food that makes you sick after you eat it. And then hungry again.
See, I really don’t like that kind of Chinese food – just to let you know – so this is not that kind of recipe.
Well… I do like eggrolls.
And I guess I do like crab rangoons.
I do love Japanese and Thai cuisine, and thanks to my hubby, I love sushi. I also love to make dumplings. Go here to see my last dumpling post. As a matter of fact, I just got a copy of Asian Dumplings. You should really check it out; it’s a great book. I have the next 27 Saturday afternoons scheduled to make some of these recipes.
Ok, maybe I have just a few scheduled.
The day I made this I had been craving something Chinese-ish-y, had worked all day, was ravenous and fending for myself. The kids were off out with friends and my husband was working late. For some reason I was really leaning towards a slaw/salad type dish; I didn’t want anything heavy or fried.
This is almost like a mu shu (or is it moo shu?) chicken without the chinese pancake to wrap around it. I didn’t miss it.
1/2 cup soy sauce
1 tbsp balsamic vinegar
1 tbsp sesame oil (have I ever mentioned how sexy this stuff smells? – it’s downright seductive)
1 tsp ginger (I used jarred)
1 tsp garlic powder
1 lb boneless, skinless chicken breasts
2 tbsp olive oil
2 garlic cloves, minced
1 tsp minced ginger, (yes, jarred)
1/2 onion, finely chopped
1/2 lb mushrooms, finely chopped
12 oz angel hair slaw (cabbage)
14 oz can bean sprouts (you can find this on the Asian aisle)
1/4 cup soy sauce
1 tbsp rice wine
1 tsp sesame oil
For the chicken, whisk everything for the together but the chicken. Obviously.
Put the chicken in a large zip lock bag and pour in the marinade. Put in the fridge for at least 2 hours, but a day would be great.
Remove the chicken and grill/bake/broil, whatever your favorite way to make chicken is, until done – but make sure to save the marinade.
Cover chicken with foil and set aside.
In a large pan over medium high heat, add the oil, garlic and ginger. Saute until fragrant, then add onions and mushrooms. Stir around for about a minute or two, until the onions and ‘shrooms are getting a little brown and it starts to sizzle a little. Turn the heat down to medium and add the slaw and bean sprouts. Get everything good and mixed up and drizzle a little soy sauce on top, then mix again. No, I didn’t measure the drizzle.
I feel pretty confident my readers know what a drizzle is.
Cover with a lid and let it cook for about 10 minutes, stirring occasionally. Make sure it doesn’t get too dry or starts to stick. If it does, drizzle a little more soy and turn the heat down a little. You just want it good and wilted, and for the flavors to come together nicely.
While that’s cooking, make a little dressing. (BTW I forgot to put the dressing on mine when I shot the pics – please forgive me – but it’s really, really good and you will want this).
Add the marinade to a sauce pan and add the soy sauce, rice wine and sesame oil. Bring to a rolling boil for about 3 minutes, then turn the heat down to medium and let simmer for about 25 minutes. We want to get rid of all that nasty salmonella. If it starts to scorch, turn the heat down a little.
To assemble, cut the chicken into strips. Put a big mound of salad on a plate and add the chicken on top. Drizzle with the dressing.
Y’all – please don’t forget the dressing.