UPDATED PICTURE-MADE ON MARCH 26, 2012
I CAN’T FIGURE OUT YET IF THIS WAS SO GREAT BECAUSE OF THE CORN STARCH CRUST OR THE CAST IRON PAN BUT IT WAS BY FAR THE BEST STIR FRY I HAVE EVER MADE. HERE IS MY “HOW-TO”
INGREDIENTS:
CHICKEN BREAST PACKAGE
CORNSTARCH
BROCCOLI
MACADAMIA NUT OIL
TOASTED SESAME OIL
TERIYAKI SAUCE (CAN USE GF)
FRESH PINEAPPLE
CHICKEN BREAST PACKAGE
CORNSTARCH
BROCCOLI
MACADAMIA NUT OIL
TOASTED SESAME OIL
TERIYAKI SAUCE (CAN USE GF)
FRESH PINEAPPLE
1. CUT 1 PACKAGE OF CHICKEN BREASTS INTO SMALL PIECES AND PLACE IN A ZIPLOC WITH ENOUGH CORNSTARCH TO COAT GENEROUSLY.
2, POUR IN 2 TABLESPOONS OF TOASTED SESAME OIL AND SHAKE THE CHICKEN AROUND! I BUY MY OIL AT TRADER JOES BUT REGULAR FOOD STORES SELL IT NOW, TOO.
3. HEAT A FEW TABLESPOONS OF MACADAMIA NUT OIL IN THE CAST IRON PAN UNTIL HOT! ADD CHICKEN AND COOK UNTIL BOTH SIDES ARE BROWN, JUST A FEW MINS. REMOVE THE CHICKEN TO A PLATE.
4. ADD A LOT OF BROCCOLI TO THE PAN (SORRY- I DON’T MEASURE THIS PART! LOL) ALONG WITH THE BROCCOLI, ADD APPROX. 1/4C. WATER TO HELP STEAM IT. ONCE IT TURNS BRIGHT GREEN AND THE WATER EVAPORATES, RETURN THE CHICKEN TO THE PAN. (ADD MORE WATER IF PAN STARTS TO SCORCH)
5. ADD FRESH PINEAPPLE AND DRIZZLE TERRIYAKI SAUCE ON TOP TO YOUR LIKING. (I USE GF TERRIYAKI SUACE)
SERVE OVER QUINOA OR BROWN FRIED RICE!
