"It is not important as to how many times you have fallen, but it is important as to how soon you have risen up to the challenge." (Anonymous)
Quarantine Day #190
Hello, my lovely friends!
Well, today’s recipe blog is kind of a fail, but a little success. It all surrounds this bottle of Lawry’s Sesame Ginger marinade. I got this the other day and thought we’d give it a try for a Chinese food night, but it didn’t work out that way.
Chicken breast, 2 cubed
Veggies (bell peppers, mushrooms, carrots, and celery) bite-size pieces
Lawry Sesame and Ginger marinade (1 cup)
Five-spice, 1 TBSP.
Chili flakes (1 ½ TBSP.
Salt & pepper
Pancake mix (2 cups)
Milk (1 cup)
1. I cut up the chicken breast into small bite-size pieces and put them in a bowl. In the bowl, I sprinkled in some Five Spice, salt, pepper, and chili flakes and mixed it all together. Put that to the side.
2. In another bowl I tried something crazy and added 2 cups of pancake mix and then added 1 cup of milk. I mixed that together to create a semi-thick batter. Set that to the side.
3. I cut up my veggies; bell peppers (green red & yellow), celery, carrots, and mushrooms.
4. I then pour about a cup of the marinade and added some more chili flakes to it. I also made a slurry of water and corn starch to use to thicken up the sauce.
5. I cooked the veggies for only a couple of minutes in my wok. I set those aside for later.
6. In the same wok I added my oil and heated that up. I have the chicken, the batter and I got another small bowl with flour and corn starch. I took the chicken, added it to the batter, then the flour and into the wok. I cook that for about four to five minutes. I then place them on a paper towel. They came out so crunchy and so good. I would stop here and you could have chicken nuggets. My mom couldn’t stop eating them this way.
7. I pour out the oil from the wok and pour the marinade in the wok and heat it up. I added the slurry and had that thicken up. I added the chicken to mix it together. I sprinkled some Sesame seeds to them.
I had white rice in the fridge from the night before to use. I kept the veggies out of the dish and by themselves. Overall, it wasn’t bad, but it seemed very salty and it was the marinade. I dipped my finger into the bottle and yep it’s salty. We had left=over for the next night and my mom told me to wash the chicken to get as much of the marinade off and it did get a lot off. I then reheated it, baked for about ten minutes to get it a little crunchy, and then used the normal marinade I throw together. That was much better. My mom told me I should stick to the way I do it because it was so much better.
Be safe! BIG HUGS AND LOVES TO YOU ALL!!!