Today is one of those days with little to say. I planned to type this up first thing this morning, but then Abbi woke up at 5:30am. A little too early for me! So I’ve had a morning of chasing around a toddler, and she’s not very happy with me on the computer right now. So I just leave you with this Rachael Ray dish!
I was excited to try this. It was the most downloaded recipe for the week that it was on her show. But I just thought it was ok. I think I added too much 5-spice. I didn’t measure, just threw some in, but it was a bit overpowering for me. To me, 5-spice is one of those things that a little bit goes a long way! One thing I do love about this recipe, though, is how adaptable it is. Don’t have sweet peppers? Throw in broccoli instead. It calls for chicken thighs, but I had some chicken breasts at home. I think this would be a great base recipe for one of those nights where you are not prepared and just need to throw something together!
total time: 30 minutes
1 1/2 cups rice, cooked to package directions
2 tablespoons high temperature cooking oil, such as peanut or canola
1 1/2 pounds boneless, skinless chicken, cut into bite sized chunks
salt and pepper
2 sweet bell peppers, seeded and cubed into bite sized pieces
1 onion or 2 large shallots, sliced
1 inch ginger root, grated or minced
3-4 cloves garlic, finely chopped
1 1/2 teaspoons 5 spice powder
3 tablespoons dry sherry
2 tablespoons honey
1/4 cup Tamari
3/4 cup chicken stock
1 rounded tablespoon cornstarch
Start rice and when it’s about mid-way through cooking time, start the chicken.
Heat about 1 tablespoon of oil over high heat in nonstick skillet and add chicken seasoned with a little salt and lots of black pepper. Stir-fry chicken until browned and remove to a plate.
Add another tablespoon of oil and allow to heat until it ripples and begins to smoke. Then add peppers, onions or shallot and stir fry 2 minutes. Add ginger, garlic and 5 spice powder and season vegetables with a little more black pepper. Add sherry and shake pan for 30 seconds, then add honey or agave, Tamari and stock. Stir corn starch into a little water to dissolve, then add to sauce and thicken 1 minute. Slide chicken back in heat through a minute more.
Serve chicken with rice.
Saturdays with Rachael Ray rules:
- You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
- Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.
That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.
I can’t wait to see what you’ve made!