I got this off of Rachel Ray and modified it to make it better and less "I live in New York and can get lots of ingredients" and more "I live in El Paso and can barely get labels with English on them" It is delish. I don't use a lot of measurements, so good luck with that...
Make a pot of rice, but add a bit of orange zest to it while it is cooking. If you don't have orange zest, add a tiny spoonful of citrus-flavored jam to the water while it cooks. If you haven't got a ha-penny, then God bless you.
Thinly slice some onions and garlic--however many you like. I tend to do 5 or 6 cloves and a whole onion, but you can increase or decrease.
Chop a chicken breast or two into bite size pieces--just use what you have. I have made this heavy on chicken and light on chicken, and it all works out. Throw the chicken and the onion/garlic mix into hot oil in a stir-fry pan. When the chicken browns, add whatever you have on hand for stir-fry. Bell peppers are good, carrots, whatever. Throw in some tofu if you want, whatever.
While that is stir frying:
Combine: 4 T chunky peanut butter, 1 minced clove of garlic, 3 T Tamari or soy sauce (Tamari is better, but dark soy will work), 3 T honey, some crushed red pepper flake, and a healthy spoonful or two of apricot, peach, or orange marmalade or jam. (You can use orange juice instead, but it will not be as thick. I am a fan of apricot jam.) Combine these over low heat, stirring so it does not burn. Glop on top of stir fry. Garnish with some peanuts and some cilantro, if you have it.
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4 comments:
Mmmm. Sounds good. I like cooking with apricolt jam too. And we have an apricot tree, so I make lots of jam! I have a really good recipe for Ribs in the crockpot using apricot jam I'll have to post sometime when I find it.
Jen, I am trying this TONIGHT!
Last night I ate an entire spoonful of apricot jam in cjane's kitchen. I'm glad I can use it to make dinner tonight (the jam, not the spoonful I ate, cause that's just gross.)
I tried this TONIGHT!
It was a hit. The offspring kept asking for "MAS!" I, curiously enough, could not find the super huge jar of apricot jam, so I couldn't use it.
I added salt, little orange and lime juice, and some fish sauce to the glaze. I wish I'd had cilantro and peanuts to chop up, but no. I used 1.25 red bell pepper, three celery stalks, whole onion, and 10 oz. of chicken.
I thought the sauce made a lot and I only used about 2/3. If I had to do it over again I'd either use more veggies (didn't have anymore to use) or add only half the sauce to make it more 'glazey' than 'saucy.' (Sauce-Phobic husband.)
And that's my report. Tasteee!
We love the sauce. Thicker is better. Your husband should go to sauce therapy, and get on the sauce.
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