Chili Chicken
I have discovered a great new website, myfeasts.com. I found it through tastespotting.com, my all time favorite site. If you ever find yourself in a “dinner quandary,” I highly recommend a visit to tastespotting; the photos are gorgeous and provide much meal planning inspiration!
Alas, I digress, this post is about myfeasts. The site is a bit of a mystery, as I could not find an “about” page. Was I just missing it? Or is this excellent chef to remain an enigma? Regardless, the recipes are incredible and have been the catalyst for me to take a dinner detour from Italian; we have been in a pasta, pesto and chicken parm rut. Asian food here we come!
This Chili Chicken recipe goes well with the veggie stir-fry recipe below. For the chicken dish, I switched out some of the ingredients, such as sugar, cornstarch and soy sauce to suit my dietary plan, changed the directions and added some garlic. Either way, this Chili Chicken is amazing; as I devoured it, I was transported back to my days of gluten-filled eating in New York City Chinese restaurants!
2 chicken breasts (about 1 ½ pounds), rinsed and cut into bite size pieces
¼ teaspoon celtic sea salt
1 teaspoon umeboshi vinegar
1 tablespoon sesame oil
1 tablespoon agave nectar
1 tablespoon arrowroot powder
2 tablespoons grapeseed oil
10 dried chilis, cut in half
1 tablespoon ginger, minced
1 shallot, minced
2 cloves garlic, minced
½ cup water
- In a medium sized bowl, season chicken with salt, umeboshi, sesame oil, agave and arrowroot
- In a large skillet over a high flame, heat grapeseed oil
- Add chilis and fry until they turn reddish brown, about 2 minutes
- Add seasoned chicken to skillet and stir-fry for 3 minutes
- Add ginger, shallot, garlic and water and cook for 7 more minutes or until chicken is cooked
- Serve with Napa Cabbage and Shiitake Mushrooms
This stir-fry recipe for Napa Cabbage with Shiitake Mushrooms is my own; I hope you enjoy it!
2 tablespoon grapeseed oil
6 cloves garlic, thinly sliced
¼ teaspoon celtic sea salt
1 head napa cabbage, chiffonnade
10 shiitake mushrooms, sliced
- In a large skillet, warm oil
- Saute garlic in oil over medium heat until almost browned
- Add mushrooms and cabbage
- Stir until vegetables are wilted and tender
- Serve
This high-protein, low carb Chinese food makes for a good gluten-free, grain-free, mighty delicious meal. My husband, who has no food restrictions whatsoever, enthusiastically ate it for dinner last night.
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Subscribe by Email to elanaspantry.com:Posted on March 25, 2008 in entrees by Elana
you might also like: You Missed the Orange Ginger Chicken…
or Mustard Lime Chicken
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7 comments for the post “Chili Chicken”
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glad you like tastespotting :)
March 25th, 2008 11:20 am
Elana:this dish(es) looks beautiful - spotted it right off on Tastespotting. thanks for the lead to myfeasts.
March 26th, 2008 10:28 am
Sarah- Are you one of the people behind tastespotting.com? It is my all time favorite site. Talk about food porn!
Dear lifeinrecipes -thanks for stopping by, I really like your site!
April 1st, 2008 12:53 pm
Have any of you used http://www.cookthink.com/ ?
April 15th, 2008 12:53 pm
~M -I hadn’t heard of it until now. It looks really neat, though my heart does belong to tastespotting at present!
April 18th, 2008 8:48 pm
hello Elana. Fabulous web site–I am intrigued by so many tasty looking foods that require so few ingredients. I would like to make this chicken but I have a dinner guest who is afraid of spice. Would you say this dish is hot or more towards the medium or mild side? Also i couldn’t find any peppers that were less than 7 on the spicy scale at the store. I purchased some chili sauce from the asian section for a different recipe. do you think the chili sauce can be used in this recipe in place of the fresh peppers or would that just ruin everything?
Thanks!
June 19th, 2008 10:56 am
Hani- Thanks for your feedback, I appreciate it. Per your question regarding the spiciness, it was not all that spicy to us (and I have children –they ate it). I actually think the chili sauce will make it much hotter.
My recommendation would be to find the chili peppers, use them and maybe leave them whole instead of cutting them (the seeds are the super spicy part). Also, if you are very concerned about the spiciness, you could take them out of the pan after they are sauteed so that they merely add a very subtle chili flavor; though in the end we found them to be not all that spicy –and I used the hot peppers.
Gosh, sometimes it’s so challenging to answer questions over the internet as so much of this is subjective. Anyway, I hope your dinner is a smashing success.
Elana
June 19th, 2008 6:58 pm