Kitchen Concoctions: 2 4 1

Tuesday, February 9, 2010

2 4 1

Today you get a double whammy, a twofer, a two for one special! Today you get (for the first time ever in the history of this blog) I am posting two new recipes back to back on the same day! Whaooo!!! I guess that makes up for being late on posting the cookbook of the month recipe and not blogging as regularly lately.

Both of these recipes come from February's cookbook of the month, Emeril 20-40-60: Fresh Food Fast. When I was first started 'reading' this cookbook I saw this recipe for Jasmine Rice. I love rice and am always looking to try new varieties and change up the traditional rice side dish. So I marked this recipe with my post-it flag. It then said in the footer that this rice would go good with a chicken stir-fry, or a beef stir-fry, or a pork stir-fry. It then gave the corresponding page numbers to find recipes for each of these stir-fry's. I immediately flipped to each one and marked them too. I decided to make the chicken stir-fry that Emeril recommend with this rice because I had chicken in my freezer that I needed to use up and because it was in the 20 minute or less section of this cookbook. Any meal that can be made in 20 minutes or less scores HUGE points in my book.

This dish was fast and easy, and tasted great. All the flavors complemented each other perfectly. Eric and I both loved it; Eric even said it tasted just like stir-fry you would get at an Asian food restaurant. I will defiantly be making this on a regular basis. Did I mention it was very tasty and was ready in 20 minutes??

The only 'issue' I had was that in the cookbook it says this recipe feeds four. Now while there was plenty of rice for four people the meat and vegetable topping was a little low for four. I would defiantly add one more chicken breast to make enough for four to five servings. If you are only feeding two to three people then the amounts below are perfect. But because any and all Chinese food is good or even better as leftovers; I would make plenty for now and later.

Other recipe notes: The original name of the stir-fry was 'Stri-Fry with Chicken and Cashews". I did not have cashews and so I left them out of the recipe and title. The recipe also calls for crushed red pepper flakes; but don't worry! The amount listed gives just enough hint of spiciness but is completely tolerable (even for kids). Of course add more or less to your liking. With regards to the rice recipe; the original recipe had fresh ginger, lime zest, and chopped peanuts in it as well. I did not have any of these things and therefore left them out. As always my version is the recipe below. Now go make some fresh food FAST!

Stir-Fried Chicken

1/2 cup plus 2 teaspoons chicken stock or broth
1/4 cup hoisin sauce (found on the international food isle next to the soy sauce)
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 large chicken breasts, cut into 1 inch chunks
4 green onions, chopped, tops and bottoms separated
2 garlic cloves
1/2 teaspoon crushed red pepper
1 red bell pepper, stemmed, seeded, and julienne
1 teaspoon cornstarch
salt and pepper
Aromatic Jasmine Rice (recipe to follow)

In a small bowl combine 1/2 cup chicken broth, hoisin sauce, and soy sauce. Set aside. Heat oil in a large saute pan over high heat. Add chicken and cook through for several minutes. Add green onion bottoms, garlic, and crushed red pepper and cook for 30 seconds. Add red bell pepper and cook until tender about 1 minute.

Add sauce to pan and mix well. In a small bowl combine cornstarch and remaining 2 teaspoons chicken broth and stir well. Add the cornstarch mixture to the stir-fry and bring to boil. Continue to simmer until the sauce begins thickens, about 1 minute. Remove from heat and serve over Aromatic Jasmine Rice. Top with the green onion tops.

Aren't the colors of this dish so bold and vibrant!

Aromatic Jasmine Rice

2 cups jasmine rice
1 1/2 cups unsweetened coconut milk
1 1/2 cups chicken broth
1/2 teaspoon salt
1 tablespoon fresh cilantro, chopped

Combine all ingredients except cilantro in a 2-quart saucepan, and stir well to combine.

Place pan over high heat and bring to a boil, stirring occasionally to prevent the rice from sticking. Once it reaches a boil, immediately reduce heat to low and cover pan. Cook for 10 minutes. Remove the pan from heat and allow the rice to steam, covered and undisturbed for 5 minutes. Add cilantro and gently fluff with fork.

both recipes adapted from Emeril 20-40-60: Fresh Food Fast


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  2. i made this and loved it! thank you for postong!!!


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