what happened to spring?
A few suggestions to help prepare this meal: Make sure to season each step with salt and pepper to bring out all the flavors. I suggest that you whisk together the chicken stock/broth, honey and soy sauce ahead so that it’s ready to go when needed. Also, have the cornstarch slurry prepared too and just give a quick stir before adding to the pan.
The recipe starts by sautéing the vegetables in oil until tender, remove from the pan and kept warm. I would recommend seasoning the vegetables with salt and pepper. When eating this, my husband and I found the dish under seasoned.
The pan is wiped clean and set over high heat. More oil is added to the pan and the chicken is added; season the chicken with salt and pepper. When cooked through, add the garlic to the pan and cook until fragrant. Return the vegetables to the pan and heat through. Add the chicken broth/stock mixture to the pan and cook for 30 seconds. Lastly, add the cornstarch slurry and cook for a minute or until the sauce has thickened. I served this over rice to round out the meal.
At first the dish seemed to be missing something, but after seasoning with additional salt and pepper, it was fine. It’s a good recipe when life gets busy and you want a home cooked meal for the family.
One of my local food stores had a special on skirt steak. The last recipe I prepared was Balsamic and Soy Marinated Skirt Steaks with Charred Peppers. For the recipe you’ll need balsamic vinegar, soy sauce, kosher salt, mini sweet peppers, an onion, extra virgin olive oil, black pepper, fresh cilantro, fresh chives, fresh lemon juice, a clove of garlic.
I found this recipe on the website for “Food & Wine” magazine. This cut of meat benefits from quick cooking and proper slicing. The meat is marinated for at least 8 hours (or overnight) in a blend of balsamic vinegar, soy sauce and a pinch of salt.
Using a mesh grilling basket for ease, I grilled the peppers and onion slices on the grill. When done, they’re tossed with cilantro leaves, chives, lemon juice and garlic. (I substituted fresh parsley for the cilantro.) Next, the meat was grilled until it registered 135° for medium rare. Although very tasty, I inadvertently sliced the meat incorrectly making it rather chewy, it has to be cut against the grain. As I didn’t slice the entire piece of meat, I was able to salvage a few slices done correctly. Despite my error, the steak had a delicious flavor and the charred peppers made for a delicious accompaniment.
Honey Garlic Chicken Stir Fry
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 30 minutes
1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste
Balsamic and Soy Marinated Skirt Steaks with Charred Peppers
By Kelsey Jane Youngman
“Food & Wine” Magazine, September 19, 2019
Active Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 6 Servings
1/4 cup balsamic vinegar
1/4 cup low-sodium soy sauce or tamari
1 1/2 teaspoon plus a pinch of kosher salt, divided
2 pounds skirt steak, trimmed and cut into 6-inch pieces
1-pound mini sweet peppers
1 (13-ounce) onion, cut into 1/2-inch-thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon black pepper, divided
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
1 garlic clove, smashed
Grilled ciabatta, for serving
Skirt steak may be marinated up to 8 hours or overnight.
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.