Tuesday, May 12, 2009

chicken and carrots

This is a recipe I came up with last night for dinner. I liked it a lot and it went well with buckwheat, although I'm sure any grain would be just as complementary.

4 boneless, skinless chicken thighs
2 carrots
1/2 cup frozen peas
1/2 fresh red pepper
12oz tofu (any tofu is fine, but I like the silken Mori-nu firm tofu.)

Peel the carrots and cut into any shape you like. I like to just cut them into disks. Cut the chicken into small cubes or strips, add salt, pepper and a bit of dry or ground ginger and set aside. Heat a medium pan on medium heat with 2 teaspoons of olive oil (extra virgin if you have it). Add frozen peas to the pan and stir to cook. Add carrots let them cook for 2-3 min, stirring frequently. Turn the heat to medium high. You don't want the veggies to turn watery. Remove the veggies and add the chicken to the pan. Dice the red pepper and add it to the chicken. Stir frequently to get the chicken and pepper cooked evenly and quickly (3-5 min). Slice the tofu in any shape you want and add it to the pan. Keep stirring. The pan should be pretty hot and the chicken should turn golden where it touches the pan. Add the carrots and stir together for a couple of minutes. Turn off the heat. Add salt to taste.

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