So we are going to step away from the normal Training blog tonight and share something that I used to do all the time. Sadly I have moved away from it. THOUGHT for tonight I would bring it back into the “picture”.

Tonight is cooking with D~FLY….
and I am pleased to bring you one of my favorites. Chicken and pepper spicy over rice.

First I will tell you this is all in the preparation. It looks like a lot to do. But really the taste is so worth it and you can do most of this early so all you have to do is throw it in the pan. With a few tips you will be on your way to making on of the best dishes EVER!

1 egg white

2tsp corn starch
1/8 tsp black pepper
1/8 tsp crushed red pepper… or more to taste
1tsp garlic powder.

 
1.5-2 pounds sliced chicken for stir fry
8-10 nice small peppers all colors
1 jalapino if desired
4 cups rice cooked… I use brown rice at all times. YUMMY
3 Garlic cloves
1 large Ziplock bag

First of all get out everything than you get your egg whit your corn starch, and all your seasonings into a bowl and mix it up… transfer it into the ziplock baggie with all the meat. Mix it around and let it sit. All day if you need/want too.

Slice up all your peppers and your onion and get your garlic ready. I have a really neat dicer (shown in the picture) and that means I can get all of it ready long before it is needed. ; ) I am spoiled.

Once it is time to cook. Get your rice all ready and going on the stove.

Heat your pan BEFORE you put in your Olive oil. Only 1-2 TBS is needed.

Get the oil nice and hot than add the meat out of your baggie.

Let it all brown add your veggies on top of the meat and let them steam.

Put it over rice add a little parsley for added color and there you go. Something that is easy and wonderful to eat.

D~FLY OUT

Posted: May 6th, 2009 under Cooking, friends.
Comments: 1