Asian Chicken Rice

-
Originally I had planned on my weekly menu to make teriyaki chicken and fried rice then I changed my mind and made this one dish meal instead.  It was very yummy and the family really enjoyed it.
  
Awhile back I posted a recipe for Korean Pork… which was amazing. The recipe can be found HERE. This is a little twist on this recipe that turned out so yummy. 

Asian Chicken Rice
2 lbs boneless, skinless chicken (breasts or thighs), cut into bite size pieces
1 batch Korean Marinade
5 to 6 cups cooked brown rice
1 large onion, diced
1 red or yellow pepper, chopped
1 bunch of celery sliced
5 to 6 mushrooms, sliced
2 to 3T coconut oil (or olive oil)

Put chicken in a bowl and cover with about 1 cup or so of the Korean Marinade. Put in fridge and let marinade as long as possible (2 to 6 hours). While chicken is soaking in marinade cook a pot of brown rice (info HERE).

At dinner time heat a large stock pot (6 to 8qt) and add oil. Add veggies and cook for a few minutes until veggies start to soften. Add chicken and marinade. Continue cooking until chicken is fully cooked.

Add 5 to 6 cups cooked brown rice. Taste and add more reserved marinade sauce until it tastes right to you. :)

Here it is in pictures (I accidentally had my camera set to wide screen so the pictures turned out a bit unique! ha, ha..) ..

Cover chicken with marinade….


Cook rice…



Sauté veggies…


Add chicken & marinade and cook until chicken is done and veggies are soft…



Serve with egg rolls (I bought these egg rolls or if you want you can make those too… click HERE to see how)…






 

Comments

  1. aimeeMay 27, 2013 at 10:50 AM

    Sounds yummy! I LOVE Oriental food and never tire of it:)
    Love your new header photo--beautiful!
    Blessings,
    Aimee

    ReplyDelete
    Replies
    1. CrystalMay 27, 2013 at 6:24 PM

      Thanks Aimee! The header photo was taken by my daughter Sierra.. :) Crystal :)

      Delete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more