This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!
Ah yes, some of my favorite food ever is Asian cuisine. Or perhaps more accurately, Asian food that’s been Americanized into a fast food format. Yum. But this is my take on Asian-inspired food that’s simple and delicious.
Asian Chicken Bowls
- Asian rice sticks (or another form of pasta or even rice)
- 1 lb chicken
- 1 bag frozen stir fry vegetables (or the same ones fresh-style that would probably cost a small fortune at your local grocery store)
- 2 T olive oil
- 1/4 cup water
- 1 T soy sauce
- 3 T Szcehuan sauce
- 1/4 t Chinese 5-spice
- 1/2 t sesame seeds
- dash of red pepper flakes
Directions: Cut the chicken into bite-size pieces. My bites may be larger than yours so adjust according to mouth size. Heat the oil in a large skillet on the stove (or better yet, in a wok if you have one…I don’t…). Place the chicken in the skillet and cook. Flip after several minutes and cook until golden brown. Add water, frozen vegetables, soy sauce, and szechaun sauce. Cover and let cook for several minutes. Meanwhile, begin making the rice sticks. Back to the chicken mixture, add Chinese spice, sesame seeds and red pepper flakes. Stir and let cook until vegetables are tender. When rice sticks are finished cooking, drain and add to chicken/vegetable mixture. Stir together and serve. Obviously, the amounts of sauces and seasonings can be adjusted. I used enough pepper flakes and szechuan to give it some kick. But for a sweeter sauce, add more Chinese spice and less pepper flakes and szechuan. If there isn’t much sauce at the end, add some more water.
Question of the Day: Since Halloween is nearly here, what’s the best person/thing/whatever you’ve ever been for Halloween?