Thursday, April 8, 2010

Shredded Chicken and Vegetables

Ingredients:

300 gms shredded chicken
2 tbs sesame oil
2 tbs soy sauce
1tsp tabasco sauce
1 tbs sesame seeds
1/2 cup broccoli florets
1/3 cup carrot cut into match sticks
1/3 cup zuchchini/courgette cut into matchsticks
1 green pepper sliced thinly
salt as required
 1tbs corn flour
75 ml chicken stock
1 clove garlic chopped finely
1 tbs dark brown sugar


Method:
Heat oil add the sesame seeds and garlic followed by vegetables and toss them about for 3-4 minutes,add chicken and continue cooking for about 5 minutes while stirring from time to time.Now add the soy sauce, tabasco and mix corn flour  in a tbs water and stir it into the stock and add to the chicken, followed by sugar and salt.Cover and let cook for another five minutes or so till chicken is cooked through, and sauce is slightly thickened. Serve it on top of  a mound of  steamed rice or a rice pilaff.


Note: This can be a great low calorie and healthy dish all you have to do is use 5ml oil per person and  a non stick pan to cook.You could simply stir fry the vegetables as above,without the chicken.the sesame seed oil gives great flavor to the dish and has a high smoke point ideal for stir frying.

Rice Peas Pilaff:
1 cup long grained rice
2 cups( low sodium) chicken stock(organics)
2 cardomom pods
2 cloves
1 inch cinammon
1 star anise
2 bay/laurel leaves
2 tbs oil
salt as required
1/3 cup frozen peas like organics/watties
2 tsp cumin powder
Heat oil add the whole spices and when they begin emitting an aroma add the washed rice stir for 30 seconds add the peas,chicken stock and cumin powder.Add salt and let it come to a boil.Now reduce the flame and let it cook till done.If you wish you could add a pinch of saffron strands to give color to the rice.

1 comment:

  1. what happened to updating new features. am waiting. priya

    ReplyDelete

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