Saturday, April 26, 2014
Just Another Lunch of Lucious Leftovers
Thought that was easy? Check out our Chicken with Chinese Chives and Chilies. It's as simple and fast as heating 3 T. vegetable oil in a large skillet or wok, non-stick preferred. When the oil is hot, add 1 sliced onion, 3 cloves chopped garlic and 2-5 sliced green chilies. It's all about how hot you dare to make it. Cook over high heat for a couple of minutes and then add 1/2 lb. boneless, skinless chicken thighs, cut into small, 1" pieces. Stir-fry for a minute before adding a splash of Chinese cooking wine or sake. Add 2 T. oyster sauce and stir until chicken is almost cooked through. This happens quickly. In last minute of cooking add 1-2 cups finely chopped Chinese chives, garlic chives or ramps. Season to taste with salt and black pepper and serve hot or warm with rice or noodles.