I really love Chinese food. My boyfriend likes it even more. Unfortunately, when we moved to our new apartment we realized we chose the one neighborhood with no Chinese food. Its a tragedy, really. Of course, we couldn’t just go without Chinese food, so I learned to make some on my own.
Not only that, but Chinese food is comforting. Its warm, its spicy, and it tingles my taste buds, especially when ginger is involved. Right now, I could use all the comfort I can get. I am currently waiting to hear about my internship applications and going slightly batty in the process. My friend (who follows this blog) suggested I cook to pass the time. 🙂 So this one is for you, Kristin.
This recipe is delightfully appealing and surprisingly simple. I was intimidated to make my own ethnic food at first. After all, why mess with a good thing? But after some trial and error, I think I’ve come up with a pretty good combination here. I used leeks because its what I had around the house, but you could always use green onion or just regular onion.
1 lb chicken breast, cubed
3 Tablespoons of olive oil
1 Tablespoon of butter
2 carrots, peeled
1 medium leek, washed
2 teaspoons of minced garlic
2 teaspoons of crushed red pepper (more or less depending on your taste)
1/4 cup grated ginger
3/8 cup of soy sauce (or 1/4 cup and 2 tablespoons)
1 Tablespoon of sugar
1 cup of water
1 Tablespoon of sesame seed oil
2 teaspoons of lime juice
salt and pepper to tase
Begin by making sauce. Heat sesame seed oil in a saucepan. Add garlic, ginger and crushed red pepper. Heat until fragrant. This will take only a minute. Add soy sauce, water, sugar, and lime juice. Let simmer.
Heat 2 Tablespoons of olive oil in a pan. Season chicken with salt and pepper. Cook chicken in pan until nearly cooked through. This will only take a few minutes. Remove from heat and add to sauce and turn heat down to medium-low.
While chicken is cooking slice leek crosswise,the slice lengthwise. Chop carrots into evenly-sized pieces so they cook at the same rate. Heat last Tablespoon of oil in a hot pan. Add carrots. Continue to season vegetables with salt and pepper while cooking. Once partially cooked (this will only take a couple of minutes), add butter and melt. Then, immediately add leeks. Cook until transluscent. Remove vegetables from heat and add to sauce.
Let mixture meld in the sauce for at least 10 minutes. Serve over brown rice. You will never order Chinese again!