Honey Citron & Ginger Chicken Recipe
This dish was inspired by Vonbee Honey Citron & Ginger Tea which I found at CostCo during the Lunar New Year season this year. The CostCo near me still had some even though it's April and I decided to cook with it instead of just make amazing tea with it.
As with all of my recipes, I want you to play around with your own version so that you can make it to match your tastes and just let mine be an inspiration for you. Because of this I will not give exact measurements.
Ingredients:
Vonbee Honey Citron & Ginger Tea
2 pounds of chicken breast
rice
arugula
stir fry veggies, your choice (I used a carrot, mushroom, red peppers, squash, and onion one)
Additional Seasoning:
onion powder
garlic powder
pepper
ginger powder
(Season to your personal taste)
The batch I made came to about 4 large servings. I did about 1 cup of rice for each serving. I also went light on the veggies to make this a more meat focused dish.
Start by cutting the chicken breast into bite sized pieces. I also tossed in the frozen veggies.
I kept adding spoonfuls and water until I had the desired amount of sauce ( I recommend going a little extra because the chicken is mostly cook you will want to reduce the sauce so that it thickens). If your sauce reduces a little too much and browns a little, that's ok. Just add a little more water so that the sauce does not burn while you are trying to get the chicken fully cooked. I also added the seasoning as the dish was cooking to make sure it got fully incorporated into the dish.
Once everything was cooked it was plating time. I put down about a cup full of rice and flattened into a circle. Then I put down a layer of arugula. You can use as much or little as you like. I put down a lot because I love arugula's peppery flavor. Then topped of with the chicken and veggies.
Hope you enjoy.
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