originally from martha stewart, but we made a few modifications. thank you anna for the zucchini!
serves 4 • total time: 40 minutes
- 1 1/2 lbs. chicken breast halves, cut crosswise into 1/4-inch slices
- 2 T. cornstarch
- salt and pepper
- 4 tsp. vegetable oil
- 1 onion, halved and cut into 1/4-inch slices
- 1 bell pepper, cut into 1/2-inch stripes
- 1 medium zucchini, sliced into 1/4-inch rounds
- 6 garlic cloves, minced
- 1/4 c water
- 2 T. rice vinegar
- 2 T. soy sauce
- 1/2 c. basil leaves, larger leaves torn in half
- cooked white rice, for serving (optional)
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer chicken to plate and set aside.
3. Add remaining 2 teaspoons oil, onion, bell pepper, and zucchini to the skillet; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
chicken & rice soup with saltines
serves 4 • prep time: 15 minutes • total time: 1 hour
- 2 tbs. olive oil
- 1 onion, coarsely chopped
- salt & pepper
- 2 cans chicken broth (29 oz. total)
- 2/3 c. wild rice blend
- 2 1/2 cups water
- 2-4 chicken breasts
- 4 carrots, coarsely chopped
- 4 celery stalks, coarsely chopped
1. in a large pot, heat oil over medium. add onion, and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. Add broth, rice, and water. bring to a boil; reduce to a simmer. cover and cook for 35 minutes.
2. add chicken, carrots, and celery. return to a boil; reduce heat to a simmer. cook uncovered until vegetables are tender and chicken is opaque throughout, about 10 minutes. transfer chicken to cutting board and shred with two forks.
3. return chicken to pot; season soup with salt and pepper. serve with fresh parsley and saltines.
from martha stewart kitchens
peanut-crusted chicken with asparagus and rice
serves 4 • total time: 40 minutes
- 1 tbs. olive oil
- 3/4 c. roasted unsalted peanuts
- 3 slices white sandwich bread, torn in small pieces
- salt & pepper
- 2 eggs
- 4-5 boneless skinless chicken breasts
- 1 1/2 lbs. asparagus, tough ends trimmed
- 1 tbs. butter
- 2 tsp. lemon zest
1. preheat oven to 475 degrees. Bring a pot of water to boil. lightly oil a rimmed baking sheet. in a food processor, pulse peanuts and bread until coarsely ground. transfer to a shallow bowl; whisk in the oil, 1 1/2 tsp. salt, and 1/4 tsp. pepper.
2. in a large bowl, lightly beat eggs; season generously with salt and pepper. add chicken, and turn to coat. working with one piece at a time, lift chicken and let excess egg mixture drip back into bowl; dredge in peanut mixture to cot completely, gently pressing to adhere. transfer to prepared baking sheet. bake (without turning) until crust is browned and chicken is just cooked through, about 15 minutes.
3. meanwhile, add a generous amount of salt to boiling water in pot; blanch asparagus until crisp-tender, 3-4 minutes (depending on thickness). drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. if you’d like, serve chicken and asparagus with rice.
from martha stewart kitchens
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