SEAsianChickenStirFry - Revision history

RobertBushman: /* Prep */

2023-11-13T03:23:49Z

Prep

← Older revision		Revision as of 03:23, 13 November 2023
Line 22:		Line 22:
	# Cook down to about half the volume.		# Cook down to about half the volume.
	# Turn off the heat, add the ginger, chicken, and vinegar. Mix.		# Turn off the heat, add the ginger, chicken, and vinegar. Mix.
	# Give it a minute or two ~~to bring~~ the ~~chicken and ginger up~~ to ~~temperature~~.		# Give it a minute or two for the temperature to equalize.

	Makes 2 servings.		Makes 2 servings.

2023-11-13T03:23:22Z

Prep

← Older revision		Revision as of 03:23, 13 November 2023
Line 21:		Line 21:
	# Fold the cabbage into the peppers and onions (assuming the pan is pretty full, fold carefully to avoid overflow)		# Fold the cabbage into the peppers and onions (assuming the pan is pretty full, fold carefully to avoid overflow)
	# Cook down to about half the volume.		# Cook down to about half the volume.
	# Turn off the heat, add the ginger ~~and~~ chicken, ~~mix~~.		# Turn off the heat, add the ginger, chicken, and vinegar. Mix.
	# Give it a minute or two to bring the chicken and ginger up to temperature.		# Give it a minute or two to bring the chicken and ginger up to temperature.

	Makes 2 servings.		Makes 2 servings.

2023-11-13T03:13:38Z

Prep

← Older revision		Revision as of 03:13, 13 November 2023
Line 23:		Line 23:
	# Turn off the heat, add the ginger and chicken, mix.		# Turn off the heat, add the ginger and chicken, mix.
	# Give it a minute or two to bring the chicken and ginger up to temperature.		# Give it a minute or two to bring the chicken and ginger up to temperature.

			Makes 2 servings.

2023-11-13T03:13:21Z

← Older revision		Revision as of 03:13, 13 November 2023
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	* 1/4 cup [[Barbecue_Sauce#SE_Asian ~~SEAsian Barbecue Sauce~~]]		= Ingredients =
			* 1/4 cup Southeast Asian Barbecue Sauce [[Barbecue_Sauce#SE_Asian]]
			* 6 ounces of white meat chicken
			* 1/4 head cabbage
			* 1 red bell pepper
			* 1/2 yellow onion
			* 2 Tbsp fresh grated ginger
			* 2 Tbsp cider vinegar
			* 1 Tbsp canola oil

			= Prep =
			I use canned chicken breast - drain, rinse, and saute the chicken. I usually do this ahead of time in one pound batches. Lots of other good ways to get chunks of chicken.

			# Preheat the oil in a big frying pan (or a wok if you have one).
			# Chop the onion and toss it in the pan.
			# Chop the red bell pepper, toss it on top of the onion.
			# Chop the cabbage.
			# The onions should be translucent now, mix the peppers and onions.
			# Toss the chopped cabbage on top.
			# Grate the ginger.
			# Fold the cabbage into the peppers and onions (assuming the pan is pretty full, fold carefully to avoid overflow)
			# Cook down to about half the volume.
			# Turn off the heat, add the ginger and chicken, mix.
			# Give it a minute or two to bring the chicken and ginger up to temperature.

2023-11-13T03:01:29Z

← Older revision		Revision as of 03:01, 13 November 2023
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	* 1/4 cup [[SEAsian Barbecue Sauce~~\|Barbecue_Sauce#SE_Asian~~]]		* 1/4 cup [[Barbecue_Sauce#SE_Asian SEAsian Barbecue Sauce]]

2023-11-13T03:01:14Z

← Older revision		Revision as of 03:01, 13 November 2023
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	* 1/4 cup [[Barbecue_Sauce#SE_Asian]]		* 1/4 cup [[SEAsian Barbecue Sauce\|Barbecue_Sauce#SE_Asian]]

2023-11-13T03:00:54Z

Created page with "* 1/4 cup Barbecue_Sauce#SE_Asian"

New page

* 1/4 cup [[Barbecue_Sauce#SE_Asian]]