ginger chicken lettuce cups.

These are the perfect thing for late summer dinners: minimal effort, fresh, filling, and full of refreshing ingredients! These lettuce cups are ideal.

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This recipe is so simple, but I warn that it is best eaten in one sitting. If you’ve been around here at all, you know I usually make dishes with the knowledge/intention that I will have leftovers. In fact, I try to find recipes that will get better the second and third day. Due to the fresh herbs and cucumber, this is best served immediately after making.

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The flavor is delicate and light — perfect for end of the summer (<– how?!) entertaining!

ginger lettuce cups.
adapted from Tasty. 

ingredients
16 ounces ground chicken breast
4 teaspoons olive or grapeseed oil
8 garlic cloves, minced
2 tablespoons ginger, minced
2 tablespoons fish sauce
2 tablespoons rice vinegar (unseasoned)
1/2 cup pickled red onions
1 english cucumber, seeded and cut into 1/4 inch dice
1/2 cup parsley, roughly chopped
1/2 cup mint, roughly chopped
boston lettuce, leaves separated for cups (about 20 leaves)
crushed peanuts, for serving

directions
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger and saute, until everything is fragrant and the garlic is starting to turn golden brown, about a minute. Add the chicken, season with a touch of salt and pepper, and cook, stirring frequently, until the chicken is cooked through and broken up into small pieces, about 5-7 minutes.

Add the fish sauce, rice vinegar, and pickled red onions and stir to combine. Remove the skillet from the heat and add the cucumber, parsley, and mint and gently toss to combine. Transfer to a serving platter.

Serve the chicken mixture with lettuce and crushed peanuts. Serves 4 as a main, 8 as an appetizer.

*Please use organic ingredients wherever possible* 

 

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pan roasted chicken with braised cabbage.

I’m not sure if it is due to my strong Polish heritage or what, but I LOVE cabbage. It is so versatile, it lasts forever, and it’s a bit of an unsung food hero, in my humble opinion. I also feel like it gets brushed aside in favor for its more trendy cousins, cauliflower, kale and brussels sprouts, and I love an underdog. Ergo, here we are — where I’ll be showcasing cabbage in two different preparations over the next few days. First up – a braising recipe so easy and quick, it’s perfect for weeknights, or for meal prepping! Pan-roasted chicken with braised cabbage.

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Cabbage lends itself easily to being cooked, where it becomes tender and sweet with minimal effort. Here, we will briefly saute it with some red onion and the leftover marinating liquid, and it gets roasted in the oven with the chicken. The result? Soft, tender leaves punctuated with with the sweet-tangy flavor of the onions, cooked down in the vinegar and fish sauce (<– don’t be afraid… fish sauce is ALL about the savory, umami flavor!). I used chicken breasts that I sliced in half as I prefer their flavor, texture, and lower calorie count. If you prefer, use chicken thighs – if using skin-on, make sure to saute long enough to render out the fat and create a crispy skin.

This is a simple dish with loads of flavor – what could be better?

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pan-roasted chicken with braised cabbage.
from Buzzfeed Food. 

ingredients
4 chicken breasts or breast halves (about 1 pound)
1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons unseasoned rice vinegar
2 tablespoons fish sauce
1/2 small head of green cabbage, cored and cut into 2 inch pieces
1/2 small red onion, thinly sliced
sea salt
black pepper

directions
To marinate the chicken, combine the garlic, ginger, vinegar, fish sauce, and olive oil in an air-tight container. Add the chicken and shake everything together. Let the mixture sit in the fridge for at least an hour, and up to 8 hours.

Preheat the oven to 400 degrees. Remove chicken from the marinade; reserve the marinating liquid. Pat the chicken with paper towels to dry and season with sea salt and pepper.

Heat a large, oven-safe skillet over medium-high heat with a teaspoon of oil. Add the chicken and cook, 4-5 minutes per side, until lightly golden brown. Remove chicken from skillet and set them aside. Turn the heat down to medium, add the red onion and saute for about one minute, until the onions begin to soften, about a minute. Add the cabbage, and marinating liquid and stir to ensure the cabbage is coated. Bring to a boil, add the chicken atop the cabbage and place the skillet into the oven to roast for 15-18 minutes, or until the chicken is completely cooked and the edges of the cabbage are lightly browned.

Divide the cabbage mixture amongst to plates and top with a chicken breast for each. Serves 2, with 2 chicken breast halves leftover.

*Please use organic ingredients wherever possible* 

 

 

 

turmeric spiced pork chops with scallion-lime couscous.

I have such an easy weeknight meal for you today! This takes less than 30 minutes and it’s on your table and it is so flavorful! Turmeric spiced pork cutlets with the most delicious scallion lime couscous. Yay!

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NOW. If you want the deepest, porkiest flavor, you can use bone-in pork chops (buy 4 for 4 servings), and they will need to cook longer; about 5 minutes per side for medium/medium-well. I wanted quick and easy, no muss, no fuss for this weeknight delight, so boneless cutlets it is! I actually purchased pork chops, split them, and lightly pounded to about 1/3 inch thickness. Stores typically sell cutlets though, so purchase whatever looks good to you and lines up with your effort level for that particular day. I know how it is: sometimes, even the thought of dicing an onion sends me running from the kitchen and out for takeout. Other times, I could spend 5 hours in the kitchen. It’s all about balance, people.

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Back to the pork chops. The glaze is the real star of the show here – thick, rich and full of umami, thanks to the fish, oyster sauces and the tomato paste. So many people shy away from fish sauce, but I find it essential! It gives dishes a depth of flavor that is not at all fishy; think of it like worcestershire  or even soy sauce – flavor boosters! And it goes perfectly with the scallion and lime couscous. For a low/no carb meal, switch out the whole wheat couscous for quinoa or even riced cauliflower – yum!

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turmeric spiced pork chops with scallion lime couscous.
adapted from Cooking Light. 

ingredients
1 pound boneless pork chop cutlets (about 8 cutlets)
1 large garlic clove, halved
1/2 teaspoon turmeric
3 tablespoons grapeseed oil, divided
1 tablespoon fish sauce
2 teaspoons oyster sauce
1 teaspoon tomato paste
1 bunch green onions
1 cup whole wheat couscous (dry)
1 cup water
1 teaspoon olive oil (optional)
zest of one lime
1 lime, cut into wedges
1/2 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided

directions
Heat a cast iron grill pan over medium high heat (or preheat grill). Pat pork cutlets dry and rub with the garlic clove half. Season evenly with 1/4 teaspoon of sea salt, pepper and 1/2 teaspoon turmeric.

In a small bowl, whisk together 2 tablespoons olive oil, oyster sauce, fish sauce, and tomato paste. Baste each pork cutlet on first side, basting the side facing up once you place it on the grill pan (brush an additional coat if you have marinade leftover).

Pour remaining tablespoon of oil onto grill pan, and cook (in batches if necessary), grilling for 2-3 minutes per side until desired doneness. Remove and keep warm.

In a saucier, heat cup of water until boiling, add the dry couscous, remaining 1/4 teaspoon sea salt and pepper, lime zest and sliced scallions (and teaspoon oil if desired). Stir quickly and cover, removing from heat. Let stand for 5-6 minutes, remove lid and fluff with a fork.

Serve the pork cutlets alongside the couscous with a lime wedge, squeezing the lime over the couscous. Serves 4.

*Please use organic ingredients wherever possible* 

 

 

green bean, red pepper + chicken stir fry.

This stir fry is colorful, packed full of veggies, and so, so good for you! We are essentially ‘garnishing’ the the stir fry with the chicken; spreading the eight ounce breast over 4 portions.

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You could absolutely serve this alongside rice noodles, rice, or quinoa, but I served it on its own – simple, fresh, and super low carb for all of you on keto diets. I recommend using sweet bell peppers here – any color but green will do! You can make this gluten free very easily – simply swap out of the soy sauce for tamari (I would recommend 3 tablespoons of tamari, as it can be stronger/more fermented than regular soy sauce).

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As with most stir fry recipes, this is very adaptable to boot! Swap in celery for the carrots, Chinese broccoli for the green beans… you get the idea! I garnished with sliced raw almonds instead of peanuts as that’s what I had on hand, but feel free to use peanuts, or even those delightful crunchy Asian noodles. This is great for workday lunches and keeps well for a few days in the refrigerator.

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green bean, bell pepper + chicken stir fry.
adapted from epicurious.

ingredients
8 ounce chicken breast, cut into 1/2–1 inch pieces
4 tablespoons low sodium soy sauce, divided
1.5 tablespoons raw honey, divided
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons grapeseed oil, divided
12 ounces green beans or haricot vert, cut into 1 inch pieces
1 red bell pepper, thinly sliced
1 cup matchstick carrots (about 2 carrots)
1 tablespoon fresh ginger, minced
3 scallions, thinly sliced
1/4 cup sliced raw almonds

directions
Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain green beans and shock in ice water to stop the cooking process.

Heat 1 tablespoon grapeseed oil in wok or large nonstick skillet over high heat. Add marinated chicken; stir-fry 3-4 minutes and remove. Add remaining 1 tablespoon oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return chicken to wok along with reserved soy sauce-honey mixture; stir well until heated through, about 1-2 minutes longer.

Season to taste with salt and pepper if needed (I did not use any additional salt). Transfer to bowl. Sprinkle with sliced green onions and chopped almonds and serve.

Serves 4. *Please use organic ingredients wherever possible* 

thai sweet chili chicken tenders.

Do you ever have recipes that you saw once upon a time ago, told yourself you’d make it in the near future, and then it sat bookmarked for eons? Just me? Well, today’s recipe takes inspiration from that very scenario! I had a recipe for sweet chili chicken bookmarked FOREVER and when I got an invite to a Spring dinner party, I knew it was time to make them. Never mind our Spring theme turned into an icy pajama party theme, as we were dealing with an ice storm warning. In mid April. I love you, upstate NY!

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You guys. I served these as an appetizer, but they would be perfect for a main dish alongside some asian slaw! These are SO yummy. The heat is super subtle and mild here, but you can up the crushed red pepper for more daring palates.

The secret to these is the refrigerator or ‘resting’ period after you bread them! Seriously. Just like in these fish cakes, resting them is essential and non-negotiable. That sounds harsh, but I want you to have successful tenders!

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Once the breaded chicken bakes, they get a quick dunk in the cooled and thickened sauce (basting them with any extra) and a quick final bake to help the sauce cling and get sticky sweet! Top with some sliced almonds and cilantro and serve! These are a great party appetizer, or serve with the aforementioned slaw or even just steamed jasmine rice.

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thai sweet chili chicken.
adapted from Iowa Girl Eats. (<– as a bonus, her recipe is GF!)

ingredients

1.5 chicken breasts, cut into 1/1.5×1.5/2 inch tenders
2 eggs
2 tablespoons unsweetened nondairy milk
1/2 cup rice flour or all purpose flour
sea salt and pepper
2 cups panko bread crumbs (or rice chex, matzo meal)
1/2 cup raw sliced almonds
1/4 teaspoon smoked paprika

sauce:
1/2 sweet chili sauce
1/2 cup water
1/4 cup low sodium soy sauce
1/4 cup coconut palm sugar
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon fresh ginger, minced
1 garlic clove, minced

directions
Line a sheet pan with foil and spray with non-stick cooking spray (or brush with oil) and set aside.

In a food processor, add the almonds and process until they are a small crumb and pour into a shallow dish. Add the panko and process until small crumb and add to the almonds, seasoning lightly with sea salt and pepper. In a separate shallow bowl, whisk together the eggs and milk. Set aside. In a third shallow bowl, add the rice flour (or AP flour), smoked paprika, sea salt and pepper.

Using the wet hand/dry hand method (only one hand handles the chicken), dip each chicken piece into the flour, shake off excess, and then dunk into the egg mixture, and then into the panko/almond mixture, pressing to ensure the crumbs stick to the chicken. Place each piece onto the prepared sheet pan and once done breading all the chicken, refrigerate the pan for 30 minutes at minimum.

Preheat the oven to 425 degrees. While chicken is resting, combine all sauce ingredients in a small saucier and bring to a boil over medium-high heat. Lower the heat to medium/medium-low and lightly simmer for 5-7 minutes  until sauce has thickened and reduced slightly.

While the sauce is simmering, spray the tops of the chicken with non-stick cooking spray and bake for 10 minutes. Flip the chicken over, spray again with cooking spray and bake for an additional 7 minutes, or until chicken is cooked through and lightly golden brown.

Pour reduced sauce into a wide bowl and then dunk each piece of baked chicken into the sauce using tongs, ensuring to completely coat the chicken piece, and then place each piece back onto the sheet pan, topping with an extra sauce. Bake for 4-5 minutes longer, taking care to ensure the chicken does not burn.

Serve, topped with cilantro and almonds. Serves 8-10 as an appetizer, 4 as an entree.

*Please use organic ingredients wherever possible* 

spicy beef, kale + brown rice bowls.

Happy Passover and Easter weekend friends! For all who celebrate, of course. I am back after  a bit of a hiatus; I was traveling to Colorado (which is stunning!), and I was so busy and with internet service being a bit spotty, I wasn’t able to regularly check in and post!

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I’m back however, and with me I have an easy recipe I made several weeks ago. This is a super simple one bowl meal that hits all of your nutritional goals: protein, complex carbohydrates, and vegetables. This is simply spiced with sriracha, tamari and a little aromatics, courtesy of onion and garlic. It is so flavorful!

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This does take a bit longer to use since I used brown rice, but I try to always use whole grains when I can. The thing I love about rice versus pasta (beside it being GF!) is that much of the cooking time is inactive: boil the water, add the rice, stir, pop a lid on and cook. Most brown rice takes about 40-50 minutes to cook, but check your package directions. The kale cooks with the beef, but please add once the beef (or ground turkey!)  is cooked all the way through, add seasoning, and top the rice with the beef and vegetables.

This is a great meal for meal prepping for weekday lunches! Enjoy!

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spicy beef, kale + brown rice bowls.
inspired by a recipe from HEB. 

ingredients
1 teaspoon grapeseed
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 cup brown rice, uncooked
1/2 pound ground sirloin
4 cups baby kale, unpacked and roughly chopped
1 teaspoon sriracha or chile garlic sauce
1 teaspoon tamari or GF soy sauce
1/2 sweet onion, thinly sliced
2-3 garlic cloves, minced

directions
Cook the rice according to package direction. When done, fluff with fork and keep warm.

Heat a skillet over medium high heat and the oil. Add the ground sirloin, and cook for 7-9 minutes or until no longer pink. Add the onion and garlic at about the 5 minute mark, and continue to cook for 5 additional minutes, or until the onion has softened and the garlic is fragrant; reduce heat if needed to prevent burning.

Add the sea salt, pepper, sriracha, and tamari and stir well to combine. Add chopped kale and stir frequently for 2-3 minutes and let the kale wilt slightly.

Divide the rice amongst four bowls or storage containers. Top with beef and vegetable mixture and serve.

Serves 4. *Please use organic ingredients wherever possible* 

 

 

 

sausage + broccoli brown rice skillet.

After making last week’s sausage sauce, I had a few links of sausage leftover that I stashed in the freezer. I was craving simple and comforting food that didn’t need a ton of effort to put together. You know what I mean? As much as I love to cook, sometimes when I know I’m going to have a really busy week I try and make a dish like this: much of the cook time is low to no hands on effort, it makes enough for multiple leftovers (if you’re feeding one or two) AND it reheats well! Exactly what I was looking for.

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I used brown long grain rice for this, which will require a longer cooking time. If you prefer, you can use quick cooking brown rice or white rice, and adjust the cook times accordingly (you’ll want to toss the broccoli and peppers in earlier if you use either of those options so it cooks all the way through).

Feel free to use your favorite veggies in this… swap asparagus for broccoli, or toss a handful of kale in!

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sausage + broccoli brown rice skillet.

ingredients
8 ounces hot Italian poultry sausage, sliced into 1/2 inch rounds
2 cups broccoli florets (about 2 broccoli crowns)
1/2 red bell pepper, chopped
splash of dry white wine or rice vinegar
scant 1 cup brown rice
2 cups chicken stock (or water) plus additional 1/4 cup if needed
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1 teaspoon sea salt
1/2 teaspoon black pepper
pinch of crushed red pepper if desired

directions
Heat a 3 quart skillet over medium high heat and add a tablespoon of olive oil. Once oil is heated, add the sliced sausage and cook, 5-7 minutes, stirring occasionally until sausage is cooked through. Add splash of wine or vinegar and let bubble and reduce, scraping up the brown bits on the bottom of the pan.

Add the rice, chicken stock, garlic powder, paprika, salt, pepper and crushed red pepper if using. Stir together, allow to come to a boil and reduce heat low, and cover, allowing mixture to simmer for 30 minutes, checking and stirring once or twice while cooking to prevent rice from sticking to the bottom of the pan (add additional liquid if needed).

After cooking for 30-35 minutes, Add the broccoli and red pepper, lightly stir and recover, allowing the mixture to cook for an additional 10-15 minutes until the vegetables soften, the rice is tender, and the liquid is absorbed. Let rest for a few minutes and fluff with a fork.

Serves 4.

*Please use organic ingredients wherever possible* 

pasta shells with roasted cauliflower + grana padano.

This recipe is so simple, it doesn’t seem like it would be that flavorful, but magic happens once you combine the roasted cauliflower with the olive oil that you’ll infuse with lemon, garlic and red pepper. Toss that all with the cooked pasta, and top with breadcrumbs and a sprinkling of parmesan or pecorino romano and prepare to be amazed at the magical dish before you.

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I made this for a dear friend who is recovering from surgery (and she’s doing quite well, thankfully!), and I went to visit her over the weekend and brought this for us to nibble on. We laid around and watched Wonder Woman (<– surprisingly emotional!) and filled ourselves with this yummy pasta. And fried chicken and mashed potatoes that her husband brought home. It was a comforting afternoon.

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I highly recommend using a full fat, full flavored freshly grated cheese like I did here with the grana padano. Alternatively, you can use freshly grated parmesan or pecorino romano. We are mixing some cheese into the cooked pasta and roasted cauliflower, and then topping the pasta with some additional cheese mixed in with the breadcrumbs before we toss it in for a little bake. The cheese is so flavorful so we don’t need to load up on it. A little goes a long way!

This reheats beautifully; we tossed it in my friend’s oven at 300 for about 20 minutes to warm (it was at room temperature when I brought it over). I would reheat for 45 minutes if you are reheating straight from the fridge (leave out on counter for 10 minutes prior to reheating to remove the chill).

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Enjoy this!

pasta shells with roasted cauliflower.
adapted from Marcella Hazan via NYT Cooking. 

ingredients
8 ounces small pasta shells (or other short pasta such as penne)
1 small head cauliflower, broken into small florets
1/3 cup olive oil, divided plus one teaspoon
zest of 1/2 lemon plus 1 tablespoon juice
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1/4 cup sweet onion, diced
1/2-3/4 cup freshly grated grana padano or parmesan, reserving about 2 tablespoons
1/3 cup breadcrumbs
sea salt and black pepper to taste

directions
Preheat oven to 425 degrees. On a sheet pan sprayed with nonstick cooking spray add the cauliflower florets. Drizzle with 3 tablespoons olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Stir/mix well to ensure all cauliflower is coated with oil. Place in oven and roast for 15-18 minutes, stirring halfway through. Remove when lightly golden brown and a fork can pierce through the stem of the floret. Set aside.

While the cauliflower is rooting, heat a large pot of water to a boil and season with a bit of salt. Cook the pasta according to package directions for al dente. Drain and place in a large mixing bowl.

While the pasta is cooking and the cauliflower is roasting, heat a skillet over medium heat. Add the remaining 3 tablespoons of olive oil and once shimmering but not smoking, add the diced onion and garlic. Cook for 2-3 minutes, until the onion is softened and slightly shimmering and the garlic is fragrant. Add a pinch of crushed red pepper flak (about 1/4 teaspoon) and the zest and juice of half a lemon and stir, reducing the heat to medium-low. Add this seasoned onion and garlic mixture to the pasta along with the roasted cauliflower, 1/2 cup grana padano and mix gently to combine. Taste, and add additional sea salt and/or pepper if needed. Transfer mixture to a 2 quart baking dish.

In a small bowl, combine the last remaining teaspoon of olive oil, breadcrumbs and remaining cheese. Sprinkle over the top of the casserole and bake for 5-7 minutes, until the breadcrumbs have toasted and cheese has slightly melted. Serve immediately or at room temperature.

Serves 4-6. *Please use organic ingredients wherever possible* 

sesame-tahini chicken noodles.

This dish. Oh my, you guys, this. dish. More specifically, this sauce. Who knew tahini was so amazing in an Asian-inspired dish?? Chrissy Teigen, that’s who. Yes, this recipes comes from her fabulous cookbook, Cravings, which I bought for my food-loving friend MC. She almost didn’t get it because once I flipped through it, I found about 800 recipes that sounded incredible and that I needed to make. Clearly, I’ll be buying a copy for myself!

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I did however, jot down a few of the recipes to make sooner rather than later, and man, if the rest of the recipes in her book are as good as this one…. I’m a goner.

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This recipe puts a delicious, luscious twist on sesame noodles by including tahini in the dressing. It provides a nutty flavor and thick, smooth sauce. I recommend blending the sauce instead of whisking, to completely puree the garlic and help everything emulsify. Make sure to toss the noodles with the remaining teaspoon of sesame oil to help prevent them from sticking together. To round out the meal, serve with some steamed broccolini, green beans, or bok choy.  To make gluten free, use rice noodles in place of the pasta.

Most importantly: make this. It’s DELICIOUS!

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sesame-tahini chicken noodles.
slightly adapted from Cravings by Chrissy Teigen.

ingredients
sea salt
8 ounces chicken breast
8 ounces dried thin spaghetti/linguine
2 teaspoons sesame oil
1/4 cup grapeseed or peanut oil
1/4 cup tahini
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 teaspoons chili oil
1 teaspoon honey
1/2 teaspoons cayenne
1 garlic clove, minced
3 scallions, thinly sliced
steamed chinese broccoli, to serve alongside, optional

directions
Bring a large pot of water to a roiling boil and add a pinch of sea salt. Poach chicken for 15-20 minutes. Once cooked thoroughly, remove to a plate and let cool. Save the poaching liquid and bring it back to a boil if needed. Cook the pasta noodles according to package directions, drain and rinse.

While noodles are cooking, add remaining 1 teaspoon sesame oil, peanut/grapeseed oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne and garlic to a blender and blend until smooth. Pour into a small bowl or jar and set aside.

Transfer noodles to a large bowl and use a clean paper roll to gently pat noodles dry. Toss noodles with remaining sesame oil.

Shred chicken and add to noodles. Add dressing and toss to coat. Garnish with scallions and serve.

Serves 4. *Please use organic ingredients wherever possible* 

hoisin chicken stir fry with sweet potatoes + cabbage.

During these busy days of December, I rely on recipes that are super quick to whip up so I can save myself from an unhealthy meal on-the-go while running seemingly endless errands for the upcoming holidays. This hoisin-spiced stir fry definitely fits the bill of fast, simple, healthy, and oh-so-delicious!

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I normally dislike when hoisin sauce (essentially a Chinese barbecue sauce) is a major ingredient: I find that on its own, the flavor is overpowering for me. However, mixed with the sesame oil, ginger, garlic, a pinch of red pepper flake and the vegetables: the finished dish was aromatic, complex and balanced.

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The longest part of this dish is the cooking of the sweet potatoes: covering the skillet partially and slicing them relatively thin is essential to keeping the cook time under 12 minutes. Adding a splash of water helps prevent the potatoes from sticking to the pan and avoiding too much browning. Once that’s done, the rest of the cooking comes together in no time flat.

I think you’ll love this creative take on a stir-fry as much as I did! It’s wonderful for using up leftover produce – as a bonus, cabbage, celery and sweet potatoes last forever in the fridge and pantry, so this is easy to whip up any time!

hoisin spiced chicken stir-fry with sweet potatoes.

ingredients
2 tablespoons sesame oil, divided
1 large sweet potato, peeled, cut crosswise into 1/3-inch-thick rounds, then cut into 1/3-inch-wide strips
1 medium sweet onion, thinly sliced
2 stalks celery, chopped into half moons
8 ounces skinless boneless chicken, sliced into 1/4 inch pieces
2 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
3-4 cups green cabbage, cored and thinly sliced (about 1/4 medium head)
3 tablespoons hoisin sauce
3/4 cup chopped fresh cilantro
pinch of crushed red pepper, optional

directions
Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add sweet potatoes and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Remove vegetable mixture from the pan, set aside on a plate.

Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 3-4 minutes. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes.

Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro.

Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.

Serves 4. *Please use organic ingredients wherever possible*