{"id":857,"date":"2009-10-24T08:26:54","date_gmt":"2009-10-24T14:26:54","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=857"},"modified":"2009-10-24T08:26:55","modified_gmt":"2009-10-24T14:26:55","slug":"spicy-stir-fried-chicken-and-greens-with-peanuts","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2009\/10\/24\/spicy-stir-fried-chicken-and-greens-with-peanuts\/","title":{"rendered":"Spicy Stir-Fried Chicken and Greens with Peanuts"},"content":{"rendered":"

I’m expanding our vegetable horizons by trying a new vegetable each week.\u00c2\u00a0 First it was acorn squash<\/a>, now kale.\u00c2\u00a0 I keep reading about how great it is, a superfood<\/a>, and all that, but I’ve never had it.\u00c2\u00a0 (By the way, if you want lots of useful info on superfoods, be sure to check out Kitchen Stewardship<\/a>!)\u00c2\u00a0 Kale contains calcium, tons of Vitamin A, K and C.\u00c2\u00a0 It is great for your heart and can prevent cancer, among other things.<\/p>\n

This recipe was a great introduction to kale.\u00c2\u00a0 To me, kale tastes like a cross between broccoli and spinach.\u00c2\u00a0 The Picky Apple didn’t care for it, but we’re getting another bunch from our organic co-op this week, so it will definitely be making another appearance at dinner sometime soon!\u00c2\u00a0 Kale is one of those vegetables that gets bitter the longer you let it sit in your fridge, so ours may have been a little on the bitter side.\u00c2\u00a0 I’ll cook it sooner next time!<\/p>\n

For this recipe, I kept the full amount of sauce, but halved the rest of the ingredients.\u00c2\u00a0 I like my stir fry saucy<\/em>!\u00c2\u00a0 Also, the title of the recipe would imply that this is a spicy <\/em>dish, but ours didn’t seem spicy at all.\u00c2\u00a0 Not enough serrano, perhaps?\u00c2\u00a0 I enjoyed the stir fry nonetheless, served over Basmati rice.<\/p>\n

\"Spicy<\/p>\n

Spicy Stir-Fried Chicken and Greens with Peanuts<\/h4>\n

from Bon Appetit, April 2008<\/p>\n

Ingredients:<\/p>\n

    \n
  • 2 tablespoons soy sauce, divided<\/li>\n
  • 2 tablespoons dry Sherry, divided<\/li>\n
  • 3 tablespoons Asian sesame oil, divided<\/li>\n
  • 2 teaspoons brown sugar, divided<\/li>\n
  • 1 1\/4 pounds boneless skinless chicken breast halves, cut crosswise into 1\/4 inch wide strips<\/li>\n
  • 3 tablespoons peanut oil, divided<\/li>\n
  • 4 green onions, white parts and green parts chopped separately<\/li>\n
  • 2 teaspoons chopped seeded serrano chiles<\/li>\n
  • 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound, thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)<\/li>\n
  • 1\/4 cup chopped roasted salted peanuts<\/li>\n<\/ul>\n

    Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl.\u00c2\u00a0 Add chicken; marinate 20 to 30 minutes.<\/p>\n

    Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.<\/p>\n

    Heat 2 tablespoons peanut oil in large nonstick skillet over high heat.\u00c2\u00a0 Add white parts of onions and chiles; stir 30 seconds.\u00c2\u00a0 Add chicken; stir-fry just until cooked through, about 3 minutes.\u00c2\u00a0 Transfer chicken mixture to bowl.\u00c2\u00a0 Add 1 tablespoon peanut oil to same skillet; heat over high heat.\u00c2\u00a0 Add greens by large handfuls; stir just until beginning to wilt before adding more.\u00c2\u00a0 Saute just until tender, 1 to 6 minutes, depending on type of greens.\u00c2\u00a0 Return chicken to skillet.\u00c2\u00a0 Add reserved soy sauce mixture; stir until heated through, about 1 minute.\u00c2\u00a0 Season with salt and pepper.\u00c2\u00a0 Transfer to serving bowl; sprinkle with green parts of onions and peanuts.<\/p>\n

    <\/div>","protected":false},"excerpt":{"rendered":"

    I’m expanding our vegetable horizons by trying a new vegetable each week.\u00c2\u00a0 First it was acorn squash, now kale.\u00c2\u00a0 I keep reading about how great it is, a superfood, and all that, but I’ve never had it.\u00c2\u00a0 (By the way, if you want lots of useful info on superfoods, be sure to check out Kitchen […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,48,65],"tags":[],"class_list":["post-857","post","type-post","status-publish","format-standard","hentry","category-chicken","category-recipes","category-superfoods"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=857"}],"version-history":[{"count":12,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/857\/revisions"}],"predecessor-version":[{"id":870,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/857\/revisions\/870"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}