Monday, March 28, 2011

YPP Collage Melange - March Poultry Recipe

Pantry Chicken Stir-Fry
2 tablespoons Grape Seed or Vegetable Oil
2 tablespoons low sodium Soy Sauce or 8 packets from takeout
2 tablespoons Duck Sauce or 8 packets from takeout
½ a medium Vidalia or sweet onion sliced
1 can of Baby Corn
1 can of Bamboo Shoots
1 can of Water Chestnuts
1 lb of chicken diced (breast or dark meet)
½ teaspoon garlic pepper sauce
½ teaspoon of Toasted Sesame Oil

Heat a deep edged pan like chicken fryer, add Grape Seed oil and diced chicken. Cook for 4 minutes on each side, don’t crowd the pan. Take cooked chicken out and an onions and canned veggies at the same time, cook to wilt onions and heat the rest of the veggies. Combined cooked chicken and veggies in the pan, add Soy, Duck Sauce and Garlic Pepper Sauce which will make a thick sweet/sour/spicy sauce. Finish with a drizzle of Toasted Sesame oil. Serve over cooked rice for a simple and quick meal.
**Vegetarian version - replace chicken with fried tofu squares***
  • Base is 4x6 medium weight chipboard
  • Edge of base colored with Lindy's Stamp Gang Starburst Stain in Dark Chocolate Truffle
  • Paper printed on my Imagine from Imagine More cartridge, page 44 in the booklet
  • Rooster is made from Sizzix die #655358 in black American Crafts card stock with Dark Chocolate Truffle Starburst Stain and googelie eyes from the kids crafts section of Michaels
  • Fence die from Sizzix (sorry, I don't have the number) cut from craft corrugated paper available for sale
  • Chopsticks are decorative tooth picks from Dollar Tree
  • Bowl is cut from Cricut Pagoda cartridge, page 68 in regular and shadow (black) from Provo Craft designer paper
  • The word Poultry is cut from From my Kitchen cartridge, page 77
  • Rooster stamp is from Fiskars set called Vintage Farmhouse
  • Recipe title is punched out using a EK Success 5/8 inch square of text I printed on craft card stock

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