I am really thrilled to be using the recipe of a friend for the "something borrowed" portion of my old, new, borrowed, blue extravaganza. Many of you already know Kristy and follow her blog My Little Space. Those of you who are unfamiliar with her work, should know that while the space in which Kristy cooks may be small, her Malaysian kitchen produces enormous flavors, many of which can be reproduced in Western kitchen and enjoyed by Western palates. That's the case with one of the dishes she recently featured. Kristy had developed a recipe for seaweed tofu that sounded delicious, but what caught my eye was the sauce she made to accompany it. As I read through the ingredients, I could see that it would also work well in lettuce cups or served over rice. It was a great recipe on several levels. It used readily available ingredients, it was affordable, it was easy to make and, best of all, it could be on the table in less than 30 minutes. Not having any ground chicken in the house, I pulled out a pound of ground turkey and got right to work to see if I could add delicious to the list of adjectives used to describe the dish. I definitely could, and I'm delighted to share my version of the recipe with you. It's perfect for busy nights. I know that those of you who try this will not be disappointed. Here's the recipe.
Minced Chicken with Oyster Sauce...from the kitchen of One Perfect Bite inspired by Kristy at My Little Space
Ingredients:
3 tablespoons vegetable oil
1/3 cup minced shallots or red onions
2 tablespoons minced garlic
1 pound ground chicken or turkey
6 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon ground pepper (white, black or red)
1 tablespoon cornstarch
1 cup water or chicken broth
1 small red bell pepper, cut in 1/4-inch dice
1 small green bell pepper, cut in 1/4-inch dice
Cooked rice
Directions:
1) Heat a wok or large frying pan. Add oil and heat until it shimmers. Stir in shallots and garlic and saute until fragrant, about 2 minutes.
2) Lower heat to medium. Stir in chicken and saute for about 2 minutes, or until chicken is no longer pink.
3) Stir in oyster sauce, soy sauce and whatever pepper you have chosen. Bring contents of wok to a simmer. Dissolve cornstarch in water or stock. Add to wok and cook until thickened. Stir in diced pepper. Remove from heat. Serve hot over rice or at room temperature in lettuce cups. Yield: 4 servings.
You might also enjoy these recipes:
Chicken Pasta with Garlic Toast - Courtney's Sweets
Thai Crystal Noodle Salad - My Gourmet Connection
Baked Chicken Meatballs - In the Kitchen with Kath
Chicken Meatball and Orzo Soup - A Self-Confessed Foodie
Kickin' Chicken Stroganoff - Ma, What's for Dinner?
Turkey and Chicken Meatloaf - Our Kitchen Island
Chicken Chili - Beautiful Life
Ground Chicken Teriyaki with Zucchini and Onions - Life's Ambrosia
No comments:
Post a Comment