Thursday, December 08, 2011

Shake up the tastebuds

Tonight's dinner was pretty good. So good, in fact, that I'm posting the recipe here so at some point, if I want it, and remember I've posted it here, I can find it again.

Apologies to those who wanted something of more substance. This one's all about me and my for-crap memory.


Tiny House orange sesame chicken (or pork, or tofu)(and not that breaded deep-fried crap that supposed to be 'Chinese food,' because, bleah), serves 4.

This is a step-by-step recipe, so read through if you want the full ingredient list before starting.

Start 1 cup Basmati rice to cook according to package instructions.

While rice is cooking, cut up 1 chicken breast (or 8 ounces pork, or tofu), in thin 1" long pieces.

In a medium bowl, mix 3 Tbsp sherry, 2 Tbsp low-salt soy sauce, and 1/2" ginger root, chopped fine. Add chopped chicken (or pork, or tofu), stir and let sit.

Cut 1 onion in 1/4-round thin slices, 2 carrots in 1/4" dice, and 2 cloves garlic in tiny dice. Set aside.

In a small bowl, combine 1/4 cup Tahini (if you don't have Tahini (and WHYEVERNOT? It's great stuff!) then combine 1/4 cup peanut butter with enough warm water to make a pourable liquid), 1/4 cup orange juice, 1 Tbsp soy sauce, 1 Tbsp brown sugar, 2 Tbsp warm water, and 1 Tbsp corn starch. Mix well with whisk until smooth.

In a large pan or wok, heat 1 Tbsp vegetable oil over very hot fire until shimmering. Add onions and carrots, stir, add 1 tsp cilantro if you have it, then cook for 2 minutes, stirring occasionally. Add the garlic and cook 1 minute more. Return to bowl.

Heat pan over very hot fire again, add 1 Tbsp oil, heat until shimmering, then add chicken (or pork, or tofu) and marinade. Be careful, this might spatter. Stir constantly until liquid is reduced by half.

Add onion/carrot/garlic mix and 1/2 cup frozen peas, cook for 2 minutes until heated through.

Add marinade, cook for 2 more minutes until almost absorbed, then add tahini sauce. Cook for another 2 minutes, stirring constantly, until thickened.

Plate out rice, then top with some chicken goo, and eat. Goes well with a dash of Sriracha!

About 530 calories a serving. Very low sodium, high in niacin, high in Vitamin A. Just about 1/3rd your daily recommended fat intake, as you might expect.


I found that this dish starts with a great orange note, mellows in a second to the sesame, and finishes really smooth. I think kids would like it, even with all the veg, because it's not hot or sour, especially if you don't add the Sriracha.

So, yeah. That was dinner. And it was good.

What'd YOU have?

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