Chicken & Broccoli

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broccoli, chicken, chicken breast, Chinese, Chinese New Year, dinner, food, foodie, New Year, postaday2011, recipe, side dishes, stir fry

Chinese New Year Continues…

Start with steamed dumplings, then move to this dish followed by Radicchio & Edamame Salad and finish off with homemade fortune cookies.

Chicken & Broccoli

Ingredients:
3 chicken breasts, 1/2 a head of broccoli, 1/2 c. shredded carrots, 1/4 c. soy sauce, 1/8 c. rice vinegar,  2 Tbsp. minced onions, 1/2 Tbsp. minced garlic, 1 Tbsp. sesame oil, 1/4 tsp. fresh ginger

Directions:
Cut broccoli into florets. Bring pot of water to boil and lightly steam broccoli, set aside. Thinly cut chicken into small pieces. Heat soy sauce in wok and sauté onions and garlic. Add chicken and cook until no longer pink inside. Add oil, vinegar, and ginger and simmer. Toss broccoli and carrots into chicken and coat with sauce. Serve hot.

*Garnish with sesame seeds and serve over lo-mein noodles or steamed rice.

I use this same recipe to make Beef & Broccoli for Hubster, I just didn’t want to make two separate meals last night. I also steam my broccoli longer because I like it to be a bit on the mushy side, but most people don’t like it like that.

What are your weekend plans?

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Chicken Pot Pie

Tags

carrot, celery, chicken, chicken breast, chicken stew, corn, crust, dinner, dinner recipe, dough, lunch, lunch recipe, pie crust, pot pie, potato, recipe, rosemary, rosemary pie crust, savory pie crust, wheat germ

Yesterday, I had my nieces help me with dinner. I forgot how much longer it can take to make something, when you have kids doing it for the first time. While I made the filling, I talked them through making the dough. They each made enough dough for several pot pies, measuring, mixing and rolling it out. These are not exact measurements, I definitely estimated for the filling. The dough had more precise measurements.

Chicken Pot Pie

Filling Ingredients:
1 1/2 lb. chicken breasts, 2 large potatoes, 2 carrots, 3 stalked celery, 2 c. corn, 2 Tbsp. minced onions, 1 tsp. ground cumin, 2 tsp. paprika, 1 tsp. celery seed, 3 Tbsp. butter, 3 Tbsp. flour, 3 c. water, cooking wine, 2 bay leaves,  2 c. milk, fresh ground sea salt, fresh cracked black pepper.

Filling Directions:
Cube chicken. Over medium heat melt butter, added cumin, paprika and minced onions. Add chicken and cook until no longer pink. Remove chicken from pan. Chop celery, carrots and potatoes. Add vegetables, water, wine, celery seeds and bay leaves to frying pan, cover and reduce heat. Simmer until vegetables are tender. Remove bay leaves. Return chicken to pan, add milk, flour, salt and pepper. Remove from heat.

Dough Ingredients:
3 c. flour, 1/2 c. wheat germ, 1 c. butter, 1/2 c. vegetable oil, 2 Tbsp. rosemary, 2 tsp. salt, 1/2 c. water.

Dough Directions:
Mix ingredients together. Chill for two hours. Roll dough on a floured surface. Cut six smaller circles for the top crust and 6 larger circles for the bottom crusts.

Pot Pie Directions:
Preheat oven 350°F. Press large dough circle to bottom and sides of each dish. Scoop filling into dish and place smaller dough circle on top. Press seams together. Beat an egg and brush egg over top crust, cut a small slit in top of the crust. Bake on a tray for 40 minutes or until crust is golden brown.

My nieces worked really well in the kitchen, I am impressed with their developing culinary skills (they seemed to enjoy getting their hands messy in the dough).

*I didn’t have any cooking wine on hand, I used the only open bottle of wine I had, Hazlitt’s Red Cat.

This recipe would work well with beef as well. Any combination of you favorite vegetables would work well.

What do you do with teens in the kitchen?