Category Archives: Chicken

Chicken Stir Fry with Bean Sprouts

Last night I made pho soup and I had left over scallions and bean sprouts. So I decided to google recipes using both those ingredients. I combined a few recipes I found and made my own. It was actually quite delicious and very quick and easy to make!
Now remember I cook for one, sometimes two, so if you are cooking for a family or a group of friends I would highly recommend you double or triple the recipes.
The Ingredients:
½ cup uncooked white rice (or brown rice if you want to be healthier)
6 ounces chicken breast
1 2/3 cups bean sprouts
½ cup grape or cherry tomatoes
¾ cup white mushrooms
2 scallion springs, chopped
1 fresh garlic clove
1 teaspoon fresh ginger
5 tablespoons soy sauce, low sodium
2 teaspoons sugar
2 tablespoons cornstarch
1 tablespoon sesame seeds
oil for cooking
* chili sauce – I can not handle chili sauce but if you like it I would recommend adding it
1.     Cook rice according to package directions.
2.     Cut the chicken breasts into small strips approximately 1 ½ to inches long
3.     In a large bowl mix the chicken with 1 teaspoon sugar, 2 tablespoons soy sauce and 1 tablespoon cornstarch (you can also use all purpose flour) and set aside
4.     In a small bowl mix together 1 teaspoon sugar, 3 tablespoons soy sauce, 1 tablespoon cornstarch and the sesame seeds
5.     Heat a wok or large pan. Add the garlic, ginger and cooking oil. Cook until the garlic turns golden. I used olive oil but I would have preferred to use sesame oil, if I had had it in my pantry.
6.     Add in the chicken mixture and cook for 2 minutes. After 2 minutes flip the chicken and cook another minute.
7.     Add the bean sprouts and mushrooms. Cook for 2 minutes.
8.     Add in the tomatoes, scallions and the mixture in the small bowl. Rinse the small bowl with a little water, about 1 or 2 tablespoons and add it to the wok.
9.     Cook until the sauce thickens a little bit.
10. Serve hot with rice and enjoy!
I usually cook with rice vinegar, but I am out. If I had did have it, I would have added 1 or 2 teaspoons to the sauce.
This can easily be made into a vegetarian dish, just omit the chicken. Or you can sub with beef if that’s what you prefer!

Thai Yellow Curry Chicken Soup

After my recent trip to Asia I fell in love with Thai food. Two of my favorite dishes were Tom Kha Gai (coconut milk soup) and Yellow Chicken Curry. So I decided to combine the two and make a yellow curry paste and coconut milk soup with chicken. I like the yellow curry because it is less spicy than other varities of curry, but I’m sure the recipe would work with any type of curry paste. This is a very quick and easy recipe to make! This recipe makes about 4 servings.

2 cup water
2 cup coconut milk
4 Tablespoons Yellow Curry Paste
1 inch fress ginger, thinly sliced
1 lb boneless, skinless chicken breast, cut into chunks (or shrimp)
2 stalks lemongrass
1 onion, cut into big chuncks
1 tomato, cut into bite size peices
1 cup broccoli
1/3 cup sliced carrots
1/3 cup sliced celery
In a medium sized sauce pan add water and coconut milk and bring to a boil. Reduce heat and add the yellow curry paste. Stir. Add vegetables, ginger and meat. (You can use any vegetables you would like, mushrooms, potatoes, bell peppers). Cook until meat is cooked thoroughly, stirring occasionally. Serve warm.
I’ve made this recipe twice. The first time I used coconut milk and the second time I used lite coconut milk. The first came out thicker than when I made it with lite coconut milk. But if you are on a low-fat diet than use the lite. I also added a handful of coconut flakes to the soup, I don’t think I could really taste the added coconut though. I’ve also used cherry tomatoes in place of plum tomatoes. You can really use almost any vegetable you like!
 I’ve made this recipe with leftover thanksgiving turkey meat, which was precooked and it came out great! It didn’t need to be cooked as long when I used already cooked meat. I added the vegetables first and cooked for about 3 minutes then added the turkey until the it was warmed all the way through and the brooth was hot.
In Thailand we were always served a side of rice with our meals. Adding plain white rice to the soup also tastes great! Enjoy!