November 8, 2011 by blackbirdideas
I have said it before and I will say it again… I have a thing for takeout food. I even like the white rice in the little Chinese container that most people just throw away. Something about it is so cozy to me. Yes, I even like the stale fortune cookie (which I always somehow believe to be true).
While cruising on Pinterest (Again! I know!) I stumbled across an awesome recipe that had my name and the words “take out at home” written all over it. I gave it my own spin a little and came up with a dish that had me licking the plate clean when I was finished (not a pretty sight I will tell you!).
Here are the ingredients you will need:
- 2 Tablespoons White Wine
- ¼ cups Mirin
- ¼ cups Low Sodium Soy Sauce
- 2 Tablespoons Light Brown Sugar
- 2 teaspoons Grated Fresh Ginger
- 4 spears Scallions, Sliced
- 1 teaspoon Sesame Oil
- 2 pieces Boneless, Skinless Chicken Breasts, Cubed
- ½ Tablespoons Vegetable Oil
- 1 cup Cooked Brown Rice, To Serve
Heat vegetable oil in a large frying pan (with a lid)
And using a slotted spoon, transfer the chicken pieces to the pan
And cook until the outside of the cubes are no longer pink.
Pour the marinade over the chicken and bring to a boil.
Cover the pan with its lid and turn down the heat. Clearly I didn’t have a lid that fit this pan and didn’t realize it until it was too late. I made due.
Cook for another 5 to 10 minutes, until the chicken is cooked through and the sauce had thickened a great deal.
Once the sauce is thick and coats the chicken, spoon from the pan and add to a plate. Serve with a side of rice and garnish with scallions.
Yum! I quickly made a “garbage can” fried rice to go along with it. I just shredded some carrots, cracked and egg, and sprinkled on some soy sauce.
It went perfectly with my Chicken Teriyaki, but you could do white rice, brown rice, or… no rice at all if it suits your fancy. To me, the rice served as a bonus sauce-sucker-upper. You know how I am about my sauce…
I am starting to think that Take Out at Home is better than regular ol’ takeout. Making what you crave at home allows you to fiddle with the recipe to make it just how you like it.
Man, I really have to stay off Pinterest. Anyone else have a Pinterest problem?
Recipe adapted from Technicolor Kitchen.