Do you ever get in a cooking rut?
Especially when schedules are busy, I tend to always cook the same things over and over.
As I browsed recipes that were different from the kinds of foods we usually eat, but not too far outside the realm of comfort, I found some ethnic sections in old cookbooks.
Essentially, I was looking for a combination of flavors and ingredients not commonly put together in a dish—at least in our experience. The result turned out a bit different than I expected—much lighter in flavor—but very good in terms of flavor and texture combination.
I love being surprised with flavors and it’s been so good to stretch our meals. This recipe is incredibly healthy, lines up with my 17 Day Diet regime and all the kids wanted seconds, so that equals a Win! Win! all around.
Can this chicken stir fry really be prepped in ten minutes?
The time comes from all the prep in chopping the veggies, so the only way this works into my ten minute hands on prep guarantee is if you use previously chopped veggies and have taken advantage of mixing up this marinade on one of your Power Cooking Hour prep sessions.*( important post to read)
One of my best tips is to mix up a few ziplock bags full of marinated chicken, so that you are ready at a moments notice. My goal is to always have marinaded chicken, as well as veggies, chopped and ready to go.
Recipe: Curried Honey Chicken with Almonds
Summary: This delicious Curried Honey Chicken has a light blend of flavors. The addition of the almonds is just perfect.
- 4 chicken breasts
- 2 tsp red curry powder
- 6 T honey
- 1 cup + 2 T vegetable oil or olive oil, divided
- 1 tsp dried celery flakes
- 1 tsp dried parsley
- 1 tsp kosher salt, divided
- 1/2 tsp ground white pepper
- 1 yellow onion, coarsely chopped
- 1 red sweet pepper, coarsely chopped
- 1 yellow pepper, coarsely chopped
- 1 large celery stalk, chopped
- 1 zucchini, chopped
- 1 or 2 medium tomatoes, cut into chunks
- 1 large handful almonds
- 1 papaya (optional)
- 1/2 tsp ground black pepper
- 2 TB Soy Sauce
- Mix marinade by whisking together 1 cup vegetable or olive oil, 6 tablespoons honey, 2 TB soy sauce, 2 teaspoons red curry powder, 1 teaspoon each dried celery flakes and dried parsley, and 1/2 teaspoon each kosher salt and ground white pepper in a medium mixing bowl. The honey mixture will be thick, so keep whisking.
- I make this in advance and and add chicken all in ziplock bag, then marinade for several hours in the refrigerator (up to 24 hours) or freeze for later.
- Chop vegetables (or use store brought veggie mixture). For the zucchini, I like to chop it into thick medallions, then quarter the medallions. The tomatoes I cut into quarters, then halved them again. Combine the onions, peppers, celery, and zucchini in a medium mixing bowl and toss combine. Set tomato chunks aside in a small bowl.
- Cut papaya into small chunks and set aside in a small bowl. This is unique taste, so you may omit it.
- In medium skillet, cook onions, peppers, celery, and zucchini in 2 tablespoons oil over medium heat until vegetables are cooked through and onions begin to turn translucent. Add tomatoes and cook for another minute or two, or until tomatoes are cooked through but not mushy. Remove from heat and transfer back to a medium mixing bowl.
- You may use boiled almonds, but I prefer toasted almonds with a little crunch in the dish.
- Cook almonds in skillet over medium-high heat for a few minutes until lightly toasted.
- Transfer the chicken to the skillet one piece at a time, shaking off excess oil. Season with remaining salt and black pepper. Brown the meat on each side, then turn heat down to medium. You may need to pour off excess water a few times to ensure better browning. Cook chicken through until no longer pink on the inside. (You might want to drizzle a little more honey over chicken in the final minutes of cooking.)
- Add papaya to the skillet during the final minute or so of cooking.
- Drain chicken mixture of any excess liquid. Transfer vegetable mixture and chicken mixture to a serving bowl, toss to combine and serve over hot rice with some soy sauce as condiment.
Cooking time: 10 minute(s)