So now that I’m here at my parent’s house enjoying the quiet life…so far from the craziness of international political activism (and missing it like I can’t explain!) In the meantime I’m enjoying taking care of my family. Today I made some really good chicken by combining different recipes and fudging around a bit, so I figured I better write down what I did before I forget in case I wanna make it again! Of course, all measurements are approximate

Basil Lime Honey Lemongrass Chicken

about 1.5 lbs. of chicken breast

which I cut into strips (for faster marinating – don’t forget to cut against the grain) about an inch thick and then marinated in:

3 cloves (2 tbsp?) minced garlic

1 tbsp minced ginger

juice of 1 lime

3 stalks of lemongrass (which I cut in half, tied and muddled)

1/4 honey

1/4 c. minced basil

black pepper

I pounded the chicken a bit when it was in the marinade and marinated for about 2 hours.

then, i toased about

2 tbsp sesame seeds in a wok (had some extra, really old sesame seeds around the house)

I stir-fried the chicken on high and took it out when half cooked. Of course, while frying, I put a little salt to bring out some flavor. Then I took out the chicken and  stir-fried 3 stems of scallions just until soft, re-added the chicken and cooked it till it was just about done. Then I added:

2 tbsp soy sauce

1 tbsp vinegar

2tsp brown sugar

the sesame seeds

1 tbsp flour

which i had mixed together beforehand to make a sauce. I also aded the rest of the marinade. When it seemed the four had cooked out and the sauce was kinda thick, I added vegetables (some frozen veggies and a can of bamboo shoots that I had onhand) and some cashew nuts. I cooked it till all the vegetables were soft and everything was coated. I tasted it a couple times while it was cooking and added additional salt, soy sauce (it was quite bland as listed, so I actually added a  lot more salt) and pepper.

 

I served this 2 ways: over plain rice and also as a filler with bihon and rice paper, to make Vietnamese-style summer-roll inspired idea (thanks to my Brisbane Viet Tan peeps!). Both were really really good! I just used whatever vegetables I had on hand, but next time I’d like to try broccoli, cauliflower, baby corn, snow peas, muchrooms…all the usual in Chinese stir fry. I’d also probably add more ginger (my ginger was still frozen and so I had a hard time peeling it, and we were out of ginger powder) and cashews – i only added a handful of cashews to this batch and i think they didnt really lend anything to the dish in their small quantity. I’d also make more sauce on a second attempt – the sauce was really good! Also, now that I think of it I think you’re supposed to add salt to marinades (helps with osmosis?), so i’ll look it up and try it or not accordingly next time.

best of all, the tanglad, basil, and spring onion came fresh from my mommy’s garden (aka growing in random places in the backyard). yay!