Category Archives: Dinner

Spicy Margarita Shrimp

The sunny weather brings out the barbeque-er in all of us!

While looking for a quick, healthy and easy dish for dinner one night this week, I stumbled upon a recipe for Spicy Margarita Shrimp on Tasty Kitchen.

It was really good, and really easy!  I adapted the recipe a bit, of course, as we all tend to do!   The recipe says to marinate the shrimp for no longer than an hour, because otherwise the acid in the marinade will start to cook the shrimp.  I marinated my shrimp for about half an hour, and it was the perfect amount of time!  The recipe also called for the remaining marinade to be reduced down in a saucepan to serve on top of the shrimp and rice.  I didn’t do this.  It would be a nice touch, but unnecessary!  You could also cook the shrimp on the stove by sauteeing them.  If you’re using wooden skewers, soak them in water for about half an hour before you use them so they don’t catch on fire.

On the side, I served rice and grilled zucchini.  The shrimp take about 3 minutes total on the hot grill, so make sure everything else is ready to go before you put them on!  To grill the zucchini, I cut it into 1/2″ thick slices.  In a small bowl, combine olive oil, minced garlic, salt and pepper.  Brush the zucchini slices with this mixture on one side and put oiled side down on the hot grill.  Cook for about 4 minutes, then brush the other side with the oil mixture and flip.  Cook for about 4 more minutes! 

Spicy Margarita Shrimp
Recipe adapted from Tasty Kitchen
Serves 2

1 lb shrimp, raw, peeled and deveined

Marinade Ingredients:
2 limes
2 oranges
1/4 cup olive oil
1/8 cup tequila
1 Tbsp Triple Sec
1 tsp salt
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 cup fresh cilantro or flat leaf parsley, chopped

Zest the limes and oranges into a bowl.  Juice the oranges and limes into the same bowl.  Add in the rest of the marinade ingredients and mix well.  Mix in the shrimp and marinate for 30 minutes in the fridge. 

Preheat the BBQ.  Remove the shrimp from the marinade, put them on soaked skewers.  Turn off the heat on one of your BBQ burners, so you have indirect heat.  Turn the other burner down to medium-low.  Place your skewers on the burner that’s turned off.  Cook for a minute or so, until shrimp start to turn pink.  Turn over and cook for another minute!

Enjoy this light summer meal!
The Hungry Teacher

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Grilled Pizza

Our summer finally arrived!  We had a beautiful, sunny afternoon… a perfect day for BBQing!  I am beginning to enjoy this form of cooking!  I went from burning everything I put on the BBQ to turning out moist chicken breasts!  I’ll let you in on my secret– indirect heat.  Our BBQ has three burners.  Put one on high or medium, and the other two on low.  Cook your food over the low heat.  You still get the amazing grilled flavor and the charred marks, but without the black crust over your entire food!  Plus, food like chicken breasts, which dry out so quickly, stay moist!

Grilled pizza has mystified me for a while.  Three years ago, the last summer we had a BBQ, we tried grilling pizzas, and it was a disaster.  But, I thought that I had to try again to perfect something this enticing.  It was a giant success!  Delicious!  Impressive-looking!  Fun to make!  You can use whatever you would like on your pizza.  Let your imagination and taste buds be your guide.

The main secret.  You must, I repeat, MUST have your ingredients prepped and by the BBQ before you begin this adventure.  You won’t have time to run back into the kitchen to grab something.  It has to be within arm’s reach.  I marinated the chicken for my pizzas in Greek salad dressing and quickly grilled them before making the pizza.  You can  bake, fry, grill or do whatever to your chicken!  I would recommend making individual sized pizzas, but if you want to try making a big one, go ahead!

The first thing to do is make your pizza dough.  This recipe is quick and requires no rising.  Perfect for a weeknight!

Fast and Easy Pizza Crust
Recipe from The Best of the Best and more, by The Best of Bridge

3/4 cup warm water
1 Tbsp. active dry yeast
1 tsp. sugar
1-1/2 cups flour
1/4 tsp. salt
1 Tbsp yellow cornmeal
1 Tbsp olive oil

In a small bowl, mix the warm water, yeast and sugar together.  Let sit until the yeast gets foamy, about 5 minutes.  In a large bowl, (I use my stand mixer with the dough hook), stir together the flour, salt and cornmeal.  Add yeast mixture and olive oil.  Knead to a smooth dough, about 10 minutes.  If you have a stand mixer with a dough hook, you don’t need to knead your dough.  The mixer does it for you!  You can use this dough in your normal pizza recipes for the oven.  If you’re using it for grilled pizza– keep reading.

Make sure all of your ingredients are prepped.  I made a BBQ Chicken Pizza for the husband (chicken, BBQ sauce, chopped onions and grated cheddar cheese) and a Greek Chicken Pizza for myself (spinach leaves, chicken, Greek dressing, chopped tomatoes and onions, and crumbled feta cheese).

Now, make sure your BBQ is hot and have one burner on medium, and the other two on low.  I had the burner on the far ride side on high and the other two low. 

Stretch out your pizza dough.  I spread some vegetable oil on my crusts to prevent them from sticking.  I’m not sure this is necessary, as once the grill is really hot, the dough won’t stick once it’s cooked.

Put your pizza dough on the BBQ.  Close the lid and wait for about 3-4 minutes.  Open the lid.  Using a big, metal spatula, flip over the dough.  You’ll have nice grill marks on the top.

Now, put your toppings on your pizzas!  Close the grill and let them cook for a minute or two, to melt the cheese and warm everything up. 

Using my spatula and the aid of my tongs, I successfully maneuvered both pizzas onto plates without incident!

ENJOY!

The Hungry Teacher

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Fritatta– Pefect for Earth Day

Earth Day is coming up on Thursday, April 22.

There are lots of little things that we can do to help our earth.  One big thing that we can do is to eat locally.  Eating locally is a bit of a craze these days, but it’s a great thing to do!  The book, “The 100 Mile Diet” by Alisa Smith and James (JB) MacKinnon illustrates this concept really well, and it’s a great read.

Eating locally allows you to support the farmers and other members of your community.  Produce especially tastes much better when it is eaten in season.  Farm fresh eggs have beautiful golden yolks that are unlike anything you can get at the grocery store (on my last dozen of farm eggs, I had 2 double yolkers!)

Another thing you can do is to reduce the amount of meat you eat.  I pretty much have to sneak meatless recipes into my house, because of my meat-loving husband, but he’s a good sport and will humour me once in a while.

Now, onto the recipe.  The beautiful thing about a fritatta is that it can be made with anything you have on hand.  It’s perfect for those veggies and pieces of cheese that are leftover in your fridge.  It can also be made in about ten minutes from start to finish!  My frittata had ham (although, this is definitely optional!), cheese, sundried tomatoes and some Italian seasoning in it.  If you are going to use “hard” vegetables (onions, potatoes) sautee them in a bit of olive oil before making the fritatta.  A fritatta is a perfect canvas to play around with, as the options are really limitless!  Some ideas are onions and potatoes, 4 cheese, cherry tomatoes and fresh basil… the list goes on and on! Let me know if you have any amazing combinations to try!  The leftovers taste great the next day–  heated up in the microwave or eaten cold!

Fritatta
Recipe adapted from David Rocco’s Dolce Vita
Serves 4

Beat 6-8 eggs in a bowl with a fork.  Add in whatever chopped veggies and cheese you would like to add.  Add in some salt and pepper and maybe some herbs (I added some Italian seasoning to mine).  Take a large frying pan and heat it over medium heat with about 1 Tbsp of olive oil.  Add in the egg mixture and heat for a couple of minutes.  Once the bottom begins to set, turn down the heat and place a lid over the top.  Cook for a few more minutes, or until the fritatta is set all the way through!  Cut into wedges and enjoy with a green salad!

Enjoy!
XOXO
The Hungry Teacher

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Quiche a la Tomate, Nicoise

Last week, the husband and I went for a vacation.  We drove along the Oregon Coast (oh, it’s so beautiful there!) and went in-land for a night to visit my grandparents and other family in Oregon.  We had a great time.  The coast is amazing!  If you’ve never been there, you should go one day.  It’s something incredible to see even in the middle of  a spring storm (complete with high winds, lots of rain and even some crazy hail!).  In the summer time, I think it would be simply spectacular.  (I know I went when I was a young child, but I hardly remember it… just clamming, which I hated).

One of the beautiful places we stopped.

While we were on vacation, we found an independent bookstore.  There are not that many independent (new) bookstores in Canada, so it’s pretty cool to find one!  I bought Mastering the Art of French Cooking by Julia Child.  I realize that it’s totally stereotypical and a popular book choice simply because of the movie (Julie and Julia).  However, I listened to the autobiography of Julia Child (My Life in France), and it was a pretty amazing story.  Julia Child tested each recipe at least 5-6 times before it made it into the book.  The final product of Mastering took about 10 years to complete! 
 
So, I started reading the book, and it’s a great cookbook!  Julia Child did a lot of research into her recipes, and the book is full of a lot of information.  There are recipes that I’m not sure I’ll ever cook (for example, aspic– jelled stock… eww) … but there are definitely recipes I want to try.  And really, how can you go wrong with French food?  And the cook book is surprisingly easy to read and follow.  The ingredients are pretty common and the recipes are well-written.
 
So, I decided to try making this quiche.  It was really good!  It has anchovies in.  I had anchovies in Italy in a pasta salad (whole fillets!), so I knew I could eat them.  They have a salty flavour, and they add body to the quiche.  I know anchovies are scary to use, but try them!  They’re really good in some things, and surprisingly decent in others:)
 
For this recipe, you need a partially baked 8-inch pastry shell.  To do this, preheat your oven to 400°F.  Take your pastry and put it in your pie plate (I had made about 6 crusts earlier and frozen them in aluminum pie plates).  Take a fork and punch a bunch of holes in the bottom of your crust.  This will release the air so that your crust won’t get air bubbles.  Take a piece of parchment paper and butter one side.  Put the butter side down inside the pie dough and fill it with dried beans or pie weights.  Bake for 8-9 minutes.  Take it out of the oven, and remove the parchment paper and beans or weights.  The beans can be saved especially for this purpose and reused.  By the way, this method of partially baking a pie crust is also known as blind baking.
 
To easily peel the tomatoes, put some water on to boil.  When it’s boiling, drop one or two tomatoes in for 10 seconds.  Take them out of the water and peel them!  The peels should come off quite easily.  To seed the tomatoes, cut them in half width-wise (not through the stem) and gently squeeze out the seeds and juice.  You can discard them, and just keep the flesh.
 
Quiche A La Tomate, Nicoise
Recipe barely adapted from Mastering the Art of French Cooking by Julia Child
Serves 4-6
 
1/4 cup minced onions
2 Tbsp. olive oil
1-3/4 to 2 lbs firm, red, ripe tomatoes, peeled and seeded (see note above)
1 large clove mashed garlic (I minced mine)
1/2 tsp oregano, basil or thyme
1/2 tsp salt
1/8 tsp pepper
1 egg and 3 egg yolks
1 small can of anchovy fillets, chopped
3 Tbsp. olive oil (use the oil from the anchovies and make the remainder of 3 Tbsp. with olive oil)
3 Tbsp. tomato paste
3 Tbsp. chopped parsley
1 tsp paprika
Pinch of cayenne pepper
8 inch partially baked pastry shell on a baking sheet
12 pitted black olives (preferably Kalamata or other Mediterranean olives)
1/4 cup grated Parmesan or Swiss cheese
1 Tbsp. olive oil
 
Cook the onions slowly in the 2 Tbsp. olive oil for 5 minutes, or until tender, but not browned.
 
Chop the tomatoes roughly.  Stir the tomatoes into the skillet and add the garlic, herbs and salt and pepper.  Cover skillet and cook for 5 minutes over low heat.  Uncover, raise heat and cook for 5 minutes more, shaking pan occasionally until the juice is almost evaporated entirely.  Allow to cool slightly.
 
Beat the egg, egg yolks, anchovies, oil, tomato paste, parsley and seasonings in a mixing bowl until blended.  Gradually fold in the cooked tomatoes.
 
Spread the tomato mixture in the pastry shell.   Place olives on top nicely.  Put the cheese on and dribble the oil over it.  Bake in the upper third of a preheated oven for 25-30 minutes, or until quiche has puffed and browned on the top, and a knife inserted in the center comes out clean.
 
Bon Appetit!
XOXO,
The Hungry Teacher

Us near Nice, France this summer

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Daring Cooks Challenge: Risotto

Blog check in line:
The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

So, I joined the Daring Cooks Challenge.  Each month, different people host and choose a recipe for the participants in the challenge to make.  You can check out the website here, if you’re interested!  The challenge remains a secret for all but the participants until the 14th of the month, when they are posted.

Well, this month’s challenge is risotto.  Last year, I was obsessed with learning to make risotto, so this is something I’m familiar with!  It’s a bit of work to make, but so much fun, and the results are so amazingly delicious!  You have to stir quite occasionally and stay near the stove… but it’s not that difficult, trust me!  I made my own chicken stock in the slow cooker, and I followed Jamie Oliver’s recipe for roasted mushroom risotto with parsley.  Wow!  Amazing!  The flavor and texture were incredible, and both the husband and I loved it.

The recipe for stock only made about 4 cups.  Next time, I’m going to increase the water, so I have more stock in the end.  If you have leftover stock, you can freeze it in 1 or 2 cup portions and use it when you need it!  It’s a great staple to have in the freezer – much better than boullion and cheaper than store-bought stock.

Jamie’s recipe called for celery in the risotto.  I made it using the celery, but it was a bit firm.  I am going to omit it the next time I make this recipe.  I don’t think it is crucial to the flavour of the risotto, and it will definitely improve the overall texture.

Chicken Stock
Recipe adapted from Make it Fast, Cook it Slow
Makes about 4 cups of stock

1 chicken carcass (I used one that I roasted a few weeks ago and threw in a ziploc bag in the freezer)
1 onion, cut in quarters, with peel
Some celery (I used about 3 or 4 stalks), coarsely chopped
2 carrots, coarsely chopped
5 green onions, coarsely chopped
1 head garlic, cut in half
3 bay leaves
1 Tbsp. Italian seasoning
6 cups water

The ingredients for chicken stock. As you can see, I left on the peels and cut everything really coarsely.

Put all ingredients into the slow cooker.  Cover and cook on low for 8 to 10 hours.

Let the chicken stock cool completely.  If you want to, at this point, you can dig in with your hands and remove the chicken meat and save it for soup or another recipe (I froze it in a ziploc bag).

Get a fine strainer (or a colander lined with cheese cloth) and strain all of the veggies and bones out of the liquid.  Discard the veggies and bones (they have no flavour now, trust me on this!). 

Refrigerate the stock overnight.  Now, the fat will be solidified and collected on the top of the stock.  Skim the fat off the top.  Now, season your stock to taste, and it’s ready to use!

Try the risotto!  It’s so delicious and indulgent, you’ll love it!

Roasted Mushroom Risotto with Parsley
(risotto ai funghi e prezzemolo)
Recipe from Jamie’s Italy
Serves 6

4 cups of chicken stock (you can substitute veggies stock if you prefer)
2 Tbsp. olive oil
a dollop of butter
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1/2 head of celery, trimmed and finely chopped
2 cups risotto (Arborio) rice
2 wineglasses of dry white wine
salt and freshly ground black pepper
1 cup of wild mushrooms, cleaned and torn (if you can’t find wild mushrooms, I used brown mushrooms and they were good!)
olive oil
1 bulb garlic, cloves peeled and halved
a small bunch of fresh thyme, leaves picked
1 Tbsp. butter
small bunch of fresh flat-leaf parsley, finely chopped
1 lemon
5 Tbsp. butter
approximately 1/2 cup freshly grated Parmesan cheese

Preheat the oven to 400ºF. 

Heat the stock.  Put the first amounts olive oil and butter in a separate pan, add the onion, garlic and celery and cook slowly for 15 minutes, without coloring the vegetables.  When the veggies are softened, add the rice and turn up the heat.

The rice will begin to lightly fry, so keep stirring!  After a minute, it will look slightly translucent.  Add the wine and keep stirring. 

Once the wine has cooked into the rice, add a ladle full of hot stock and some salt.  Turn the rice down to a simmer, so it doesn’t cook too quickly.  Once the stock is absorbed, add another ladle full.  Keep stirring the rice, and waiting until all of the stock is absorbed before adding the next ladle.  After about 15 minutes, check the rice to see if it’s cooked.  If not, keep on adding stock until the rice is cooked.  If you run out of stock before the rice is cooked, you can add boiling water in place of the stock.

When the rice is getting close to being finished, it’s time to roast the mushrooms.  Heat a heavy, ovenproof frying pan until medium hot and add a splash of oil.  Fry the mushrooms for a minute or two, until they begin to color and season with salt and pepper.  Add the garlic, thyme, and butter and 1 Tbsp. butter and mix together.  Place the pan in the oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavor.

When the rice is cooked, remove from the heat and add the 5 Tbsp. butter, Parmesan and parsley.  Stir well.  Place a lid on the pan and allow to sit for 2 minutes.  Roughly chop half of the roasted mushrooms and stir into the risotto.  Add a good squeeze of lemon juice to balance the flavours.  Season carefully to taste.  Divide between plates and sprinkle the remaining mushrooms on top.  Serve with grated Parmesan to garnish.

Enjoy this treat!
XOXO,
The Hungry Teacher

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Chicken Vindaloo and Naan

Indian food is so delicious!  It’s comforting, spicy, warm and incredible.  A month or so ago, I made my first curry from scratch.  Wow!  Incredible!  You can find the recipe here: Chicken Tikka Masala.

Last time I made curry, I used regular white rice.  It was fine, but Basmati rice is the way to go!  It makes the experience of eating homemade curry seem much more authentic.  I cooked mine according to the package, and it was great!  It even smells more authentic, seriously!

I also served this with homemade naan.  Naan is an Indian flatbread, and it is so good!  I made it using the bread dough recipe found here.  This is the bread dough found in Artisan Bread in 5 Minutes a Day.  You must check this book out!  You make your bread dough, which is really simple and requires no kneading.  Then, after letting it rise on the counter for 2 hours, you put it in your fridge, where it lasts for up to 2 weeks!   You can make it into naan, pizza dough, foccacia bread, a freestyle loaf called a boule or baguettes (and those are just the options I’ve tried!).  The bread is fantastic.  To make the naan, take out a cast iron pan (mine is 10″) and heat it over medium high heat.  Take a peach sized ball of dough, and roll it out so it is thin.  When the pan is really  hot, add some oil to it.  Then, add your dough.  Cover it with a lid so it traps in the steam.  When the bottom is browned (about 3 minutes), flip it over and continue cooking for about 3 more minutes, until the other side is browned and the dough is firm and cooked through.  Brush with some melted butter, and enjoy!  It is so good!  The husband came home for leftover curry and rice, and I even whipped up a quick naan to go with our lunch (from my pre-made bread dough, of course).

Chicken Vindaloo is spicy.  But, it is spicy in a flavorful way.  I hate food that is spicy just to be spicy.  I want FLAVOR!  The recipe, which  I got from Jamie’s Food Revolution, called for 1-2 thin red chilies.  My grocery store was out of them, so I just omitted them.  The heat from the Vindaloo paste was perfect, and next time I make this recipe, I will just leave the chilies out.

Now, this recipe calls for Vindaloo paste.  You should be able to find this in the Asian aisle at your grocery store.  The brand I used was Patak’s (and this is the same one Mr. Oliver recommends).  Now, please note that this is the PASTE, not the actual sauce you can buy pre-jarred.  The recipe also calls for cilantro.  I am a cilantro hater.  There.  I said it.  If you love cilantro, you could add a small bunch, cutting up the stalks and adding them with the onions, etc, and sprinkling the leaves on top as a garnish. 

Jamie’s recipe calls for diced pork shoulder, but says you can use chicken or lamb.

Chicken Vindaloo
Recipe adapted from Jamie’s Food Revolution
Serves 4-6

2 medium onions, halved and finely sliced
4 cloves garlic, finely sliced
1-2 fresh red chilies, to your taste (I omitted these), finely sliced
a thumb-sized piece of fresh ginger, peeled and finely sliced
4 ripe tomatoes, chopped in big pieces (Jamie says to quarter them, next time I’ll use a rough dice)
vegetable oil
a pat of butter
1-3/4 lbs diced chicken breast
1/2 cup vindaloo or hot curry paste
sea salt and freshly ground black pepper
1/3 cup balsamic vinegar
1 Tbsp. honey
natural yogurt
1 lemon

Put a large pan on medium to high heat and add some vegetable oil and the butter.  Add the onions, garlic, chile and ginger and cook for about 10 minutes, until softened and golden.  Add the chicken and the curry paste.  Stir well to coat everything with the paste and season with salt and pepper.  Add the tomatoes, balsamic vinegar, honey and about 1-2/3 cups of water (enough to cover everything), and stir again.  Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on.  Stir regularly to make sure it’s not sticking.  Now, Jamie says to add extra water if needed, but I had to simmer with the lid off for a bit to get my curry to the proper consistency.  When the meat is cooked through, season carefully with salt and pepper.

Serve with basmati rice and some yogurt spooned on top.  Serve with lemon wedges on the side to squeeze over.

Yum!
The Hungry Teacher

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Kung Pao Chicken

Stir-fry.  For some reason, my husband and I are not big fans of either Chinese food (the kinds in Chilliwack) or stir-fry.  I’m not even sure exactly what it is about it that we don’t like!  Other Asian food-Indian, Thai, Japanese  is fantastic!  We like soy sauce and ginger, but just not really Chinese food.  However, there is one recipe that we do really like.  It’s for Kung Pao Chicken.  It is spicy, flavorful and delicious!  And since we like at least one stir-fry, it gives me hope that maybe one day I’ll be brave enough to try another.

Now, a few notes about this recipe.  Sambal oelek is an Indonesian spicy red chili paste that you can buy at the grocery store in the Asian aisle.  It is one of my husband’s favorite condiments (because it’s also in his favorite Dutch-Indonesian dish, Nasi Goreng).  You can buy a chunk of gingerroot, cut off what you need and freeze the rest.  I always think it would be easier to peel it before I freeze it, but I usually end up being too lazy and I have to peel it when I use it.  I used a whole green pepper and omitted the red pepper– the green pepper is at least half the price of the red pepper.  Oh, and PREP EVERYTHING BEFORE YOU START COOKING.  I’ve learned this the hard way.  It’s worth the extra five minutes before you start.  You will not have time to chop once you start cooking!!!!

Kung Pao Chicken
Recipe from Company’s Coming Most Loved Main Courses
Serves 4

Kung Pao Sauce
1 Tbsp. cornstarch
1 Tbsp.  Hoisin sauce
1 Tbsp. soy sauce
1/2-1 tsp sambal oelek (chili paste)
2 Tbsp. water

1 Tbsp. soy sauce
1 Tbsp. cornstarch

1 lb. boneless, skinless chicken breast halves or thighs, diced
1 tsp sesame or cooking oil
1 egg white, beaten
1 garlic clove, crushed

1 Tbsp. cooking oil
1 garlic clove, crushed
1/2 tsp. finely grated peeled gingerroot
2 small carrots, thinly sliced

1/2 cup diced green pepper
1/2 cup diced red pepper
1-5 fresh small red chilies, seeds and ribs removed for less heat
3 green onions, cut into 1″ pieces

1 Tbsp. cooking oil

Kung Pao Sauce: Combine the cornstarch, hoisin sauce, soy sauce, sambal oelek and water in a small bowl until smooth.  Set aside.

Stir the second amount of soy sauce into the second amount of cornstartch in a medium bowl until smooth.  Add the chicken, sesame oil, egg white and garlic clove.  Stir until the chicken is well-coated.  Set aside.

Heat a wok on medium-high heat until hot.  Add cooking oil.  Add the second amount of garlic, ginger and carrot.  Stir-fry for 1 minutes.  Add the peppers, chilies and green onions and stir-fry for 1-2 minutes or until peppers are tender-crisp (mine took closer to 5 minutes).  Transfer to a separate medium bowl.

Add the second amount of cooking oil to the wok.  Add the chicken mixture.  Stir to break up the chicken.  Stir-fry for about 3 minutes, until chicken is no longer pink.  Stir the sauce and add to chicken mixture.  Stir until it is boiling and thickened.  Add the pepper mixture.  Heat and stir until it is heated through and the peppers are coated. 

Serve with rice noodles, other noodles or rice!

Enjoy!
The Hungry Teacher

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