Tag Archives: mushrooms

Atomic Pineapple Express Chicken Stir Fry

Atomic Pineapple Express Chicken Stir Fry

  • Servings: 2
  • Difficulty: easy
  • Print

Atomic Pineapple Express Chicken Stir Fry
I am more of a Korean and Thai food guy than Chinese but I do like General Tso Chicken, Mongolian Beef, Cashew Chicken, and various noodle dishes. I spun by Whole Foods to pick up some salmon the other day and spotted a stir fry veggie package that contained celery, mushrooms, carrots, snow peas and broccoli. So I decided to take the base of the General Tso sauce and kick it up a couple of levels.

The typical General Tso is fried with cornstarch as the coating. I departed from that to save a few calories at the sacrifice of texture. That said, I did dry my chicken and cooked it in a medium heated non-stick pan to get some char or color on the chicken to make up for the lack of crunchiness. I might have over did the sauce because it was a heater. After one bite we both had a little sweat going so if you don’t like spicy stuff don’t use the Sambal and dried arbol chilies.

3 air chilled organic chicken breasts or thighs
1 package of stir fry packaged veggies (Whole Foods)
1 package of Jasmine Rice cooked

1 cup of water
1/4 cup of GF Soy Sauce
2 tbs of Sriracha
1 small can of pineapple juice
2 tbs of Kosher salt

1/2 cup of Chicken Stock
1/4 of Soy sauce
3 tbs of tomato paste
1 small can of pineapple juice
3 tbs of Pineapple “topping”
2 tbs of Sambal or Sriracha
1 tsp of Sesame oil
2 tsp of Fish sauce
2 garlic cloves minced
1 tbs of grated ginger
3 dried arbol chilies
3 tbs of brown sugar
1 tbs of cornstarch (diluted in 3 tbs of water)

1. Marinate your chicken by dicing it up to the size you prefer in your dish. Dice and put in a Zip-lock bag and add all your ingredients and let it marinate in your fridge for 3hrs-24 hrs.

2. When ready to cook I started with the sauce in a medium high heated sauce pot I added all my ingredients and let it reduce. From a timing perspective if you like your sauce thick you will want to simmer and stir for about 15 minutes before working on the chicken and veggies. You will continue to cook your sauce while you cook the chicken and veggies.

3. Get your wok or non-stick pan to about medium high heat with a tablespoon of high heat oil. Remove your chicken from the marinade and pat it dry with a paper towel. The reason for this is that if wet it will cook but steam your chicken so you wont have any texture or color on it. I cooked my chicken for about 10 minutes and drained the pain dry about three times to keep the pan as dry as possible. Remove your chicken and set it aside. Your plan will be be black from the soy sauce at that high of a heat in a dry pan. Give it a wipe clean.

4. If your sauce is to your liking then you are about 5 minutes from plating. Back to the wok or large non stick pan, I added my hard veggies and keeping broccoli out until the very end. I cooked these for about 5 minutes and then added my chicken back to warm it through (see below) IMG_0266

5. Right before serving, add your sauce to the pan and turn off the heat. Microwave your rice for 90 seconds and plate it. Stir and cover everything with your sauce until coated. Serve and enjoy the sweat.


Asiago Mushroom Chicken Pasta

Asiago Mushroom Chicken Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Asiago Mushroom Chicken Pasta
I had some leftover mushrooms, cream and fresh thyme from Thanksgiving so I was looking for something to make that would allow me to incorporate it all and avoid wasting it. Today a cold front blew in so I was thinking comfort food Monday. The Midnight Baker had a recipe that fit the bill.

For mine, I chose to make a pasta dish so I added egg noodles because Jill likes pasta more than she likes chicken. She is funny with chicken. Always poking, pulling, studying it to avoid the “bad bite” For this reason I always trim my chicken really well and often go ahead and cut it up into pieces to make sure I remove anything white. You know that tendon thing that runs right into the large part of the breast?

This was a great dish that I can see making it into my “go to” rotation. Super easy but tastes complicated. The mushrooms and thyme bring a earthiness. The wine brings a little acid along with some sophistication. Then the Asiago and cream make it decadent and creamy. Oh and there is chicken and pasta in it.

2-3 chicken breasts
1lbs sliced baby portabella mushrooms
4 cloves garlic, minced
1 shallot
3-4 sprigs fresh thyme

4 Tbsp unsalted butter
½ cup dry white wine or chicken broth
¾ cup low-sodium chicken broth
½ cup heavy cream
½ cup shredded Asiago cheese
½ cup all-purpose flour
½ tsp salt

Egg noodles (optional) or Rice
Parmesan or Asiago cheese for sprinkling
1. Trim your chicken and pound it between wax paper so that the chicken is the same thickness. Cut into bite sized pieces.

2. Dust your cut chicken in the seasoned flour and brown in a medium heated skillet with olive oil and butter. Once browned remove from heat.

3. Cook your shallots, mushrooms and garlic until soft. Your pan will be dry so de-glaze it with the white wine. Also add your stock and thyme and bring to a boil and then reduce to a simmer for about 10mins.

4. Turn your heat to low and add your cream and cheese until it is melted. Nestle your chicken back into the sauce/gravy and let it meld and warm. I added cooked egg noodles to the mixture and let it fully coat everything. You can also serve over rice, pasta, potatoes or simply as is. Top with Parmesan and a few thyme leaves.