Real Recipes From Real Home Cooks ®

the nutty asian

Recipe by
Irisa Raina 9
New Iberia, LA

I love doing stir fry’s, why? Well for one thing anything goes! If you like it put it in, if you don’t leave it out. I always cook more rice than we’ll need, pop the leftover rice in the freezer and I’m good to go for another dish. And it only takes a few minutes of prep time { you can even prep everything the day before if you want } and a few more minutes to stir fry the meat and vegetables’. Yes the rice will take a few minutes longer. But when you are done it looks like you slaved for hours but you didn’t and then you have time to sit a spell and have a cold refreshing beverage ha ha.

yield 5 or 6
prep time 40 Min
cook time 20 Min
method Stir-Fry

Ingredients For the nutty asian

  • 1 & ½ cups long grain brown rice
  • 2 to 3 tablespoon oil
  • water to cover the rice
  • 2 skinless boneless chicken breasts
  • 1 – 12 ounce can vernor’s ginger ale
  • 2 tablespoons oil
  • 1 large carrot { diced }
  • 2 stalks of celery { diced }
  • 5 cloves roasted garlic & 2 cloves of raw
  • ½ red onion { sliced thin }
  • ½ white onions { sliced thin }
  • juice from the can of tomatoes
  • 3 good size pieces of roasted red peppers roughly chopped { i keep jars of this on hand }
  • 1 – 14.5 ounce can diced tomatoes { drained but do not discard the juice }
  • 1 – 12 ounce bag asian blend chopped cabbage blend
  • 1 – 8 ounce can water chestnuts { cut into match sticks }
  • 2 – 6.5 ounce jars kung pao sauce
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 2 tablespoons sambal { or to taste } optional
  • chow mein noodles
  • 8 ounces of thai lime & chili cashews crushed {i got these at trader joes, if you can’t find these use regular cashews} optional

How To Make the nutty asian

  • 1
    In the wok get the oil hot and cook the rice till it takes on a sheen, and you can smell the nutty aroma of the rice. Remove it and put it in a pan with water and cook till it is soft according to package directions, set aside.
  • 2
    Marinade the chicken in the Vernor’s for several hours or overnight, drain the chicken and cut the chicken into bite size pieces; get the oil hot in a wok and quickly sauté the chicken, once it’s done remove and set aside.
  • 3
    Add more oil if necessary and add the chopped carrots, celery, roasted garlic, juice from the tomatoes, white and red onions. Sauté till the carrots, celery and onions are soft. Add the chicken back to the wok.
  • 4
    Add the remaining ingredients: Roasted red pepper, diced tomatoes, Asian blends chopped cabbage, water chestnuts. Cook for about 5 minutes. Then add the King Pao sauce { swished with about 2 tablespoons of a water to get all the sauce out } the Sambal and soy sauce. Cook for another 5 minutes.
  • 5
    Serve over the rice with the chow mein noodles on the side and the cashews on top. If necessary season with fine sea salt and fresh ground pepper to taste.

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