Sister Sandy came for lunch. We ate outdoors beginning of October, enjoyed the sun, food, and company.-Mike
鶏焼き鳥丼 (Japanese)
/niwatori yakitori donburi/
Serve 4

3.5 ounces (100 g) basmati rice
1/4 cup (60 ml) each: soy sauce or liquid amino (gluten-free) and mirin or rice wine
3 Tbs. (45 ml) sugar
1 Tbs. (15 ml) rice vinegar
2 Tbs. (30 ml) organic chicken broth
3 tsp. (15 ml) olive oil
1 pound 455 g) organic or free range skinless, boneless chicken thighs, cut into cubs
added some cut organic vegetables you have:
  • organic snow peas, cut in half lengthwise
  • cut broccoli 
  • cut squash (yellow adds color)
  • cut tomatoes 
. Cook rice according to directions. 
. Combine the soy sauce/liquid amino, mire/rice wine, sugar, and rice vinegar in a small pan, bring to a boil. 
. Reduce heat, and simmer 3 minutes. Remove from the heat.
. Heat a skillet or wok over medium-high heat.
. Add 2 Tbs. (30 ml) oil, then the chicken, cook 3-5 minutes until brown.
. Add 1 Tbs. (15 ml) oil, sauté the vegetables until done (3-5 minutes).
. Add the sauce mixture (#2 above), cook until the liquid is syrupy and chicken is completely heated.
. Divide the rice into four shallow bowls. Top with the chicken mixture.
. We served it with: "Grapefruit and Avocado Salad" for lunch. 
http://veggiefernandezs.blogspot.com/2015/10/grapefruit-and-avocado-salad.html

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