Chicken Crunch

[MilburnCreek]

Hi-Calorie, Hi-Protein, and incredibly easy to make...and it tastes real good, too. Great for carry-to-work/gym & re-heat lunch.

Ingredients

1.5 pounds Chopped skinless, boneless Chicken Breast (2 med)
1 T Olive Oil
1/2 Cup White Wine (med-dry, not fruity)
2 Cups Chopped fresh Broccoli Crowns
1 Cup Baby Carrots (sliced lengthwise)
1 T. Black Pepper
1/2 Cup Pine Nuts

Process

1) Sautée chicken in Olive Oil for 5 minutes.

2) Add all remaining ingredients, cook 10 more minutes, stirring occasionally.

3) Voilà. Enjoy.

Serving Size: Makes One Large Man-Sized Serving

Nutritional Information

Calories 1,616.5
Total Fat 79.0 g
Saturated Fat 10.1 g
Polyunsaturated Fat 28.5 g
Monounsaturated Fat 26.6 g

Cholesterol 421.4 mg
Sodium 511.5 mg
Potassium 3,041.0 mg

Total Carbohydrate 41.2 g
Dietary Fiber 13.5 g
Sugars 14.5 g

Protein 171.6 g

Vitamin A 657.9 %
Vitamin B-12 43.1 %
Vitamin B-6 206.8 %
Vitamin C 311.9 %
Vitamin D 0.0 %
Vitamin E 39.8 %
Calcium 25.1 %
Copper 68.1 %
Folate 43.9 %
Iron 69.0 %
Magnesium 107.6 %
Manganese 371.3 %
Niacin 401.5 %
Pantothenic Acid 67.3 %
Phosphorus 186.6 %
Riboflavin 59.1 %
Selenium 182.2 %
Thiamin 56.6 %
Zinc 71.5 %

 

[Ironbuilt]

Now thats a good way to use yard bird. I bet cold is even good .hit it with sesame seeds..
BAMM. As emril would say
I hope I'm right on name.lol

 

[MilburnCreek]

Ironbuilt, you inspired me...Made this again today, and used sesame oil instead of olive oil...much better!

 

[Ironbuilt]

Yeahhhhhhh great idea. I love cold sesame oil chicken I think has almond oil too with like ramen noodles.. Etc. Question. I need a killer teriyaki marinade. Prefer homemade not some high fructose store stuff .. Its chicken for a while while on beef brake and no free fish. And want to make like a quart for refer. Thanks chef.

 

[MilburnCreek]

Yeahhhhhhh great idea. I love cold sesame oil chicken I think has almond oil too with like ramen noodles.. Etc. Question. I need a killer teriyaki marinade. Prefer homemade not some high fructose store stuff .. Its chicken for a while while on beef brake and no free fish. And want to make like a quart for refer. Thanks chef.

My immediate thought is to cut Wine Vinegar with brown sugar and a dash of soy sauce....lemme look and see what I got laying around scribbled on old napkins and stuffed in books....lol

[UPDATE: Yeah, those would be the basics for a small batch. Since you're making a lot, I would replace the wine vinegar with two distinct ingredients: Rice Wine and Rice Vinegar (it will be less pungeant). Also, season with ginger and black pepper, and use water into which corn starch has been dissolved as a thickener. You gotta play with proportion for your personal tastes, especially if you want a vat and not just a brush-on coating.]

 

[Ironbuilt]

Milburn plain jargon please.lol.

 

[MilburnCreek]

lol...ok...mix together:


1 Cup Rice Wine (sometimes called "mirin") in ethnic/oriental food stores
1/2 Cup Rice Vinegar
1/2 Cup Soy Sauce
1 tsp. Sesame Oil
1/2 cup Brown sugar
1 Tbsp fresh ginger (minced)
1 Tbsp black pepper
1 tspn red pepper flakes

Heat SLOWLY for the purpose of dissolving the sugar and allowing all ingredients to blend. If you are happy with a 'watery' sauce; leave as is. If you want it thicker, dissolve two teaspoons of corn starch in a 1/4 cup COLD water, then pour SLOWLY into teriyaki sauce while stirring constantly.

Simply mix well and chill overnight.

Let cool to room temperature before using. If you can let it set overnight in a fridge, even better.

 

[Jello]

lol...ok...mix together:


1 Cup Rice Wine (sometimes called "mirin") in ethnic/oriental food stores
1/2 Cup Rice Vinegar
1/2 Cup Soy Sauce
1 tsp. Sesame Oil
1/2 cup Brown sugar
1 Tbsp fresh ginger (minced)
1 Tbsp black pepper
1 tspn red pepper flakes

Heat SLOWLY for the purpose of dissolving the sugar and allowing all ingredients to blend. If you are happy with a 'watery' sauce; leave as is. If you want it thicker, dissolve two teaspoons of corn starch in a 1/4 cup COLD water, then pour SLOWLY into teriyaki sauce while stirring constantly.

Simply mix well and chill overnight.

Let cool to room temperature before using. If you can let it set overnight in a fridge, even better.

I'll be using this one myself, thanks Bro.

 

[powders101]

Looks good!!

 

[Big-John]

That does look good. Def gonna try it out.

 

[ASHOP]

Anything thats made from chicken AND crunchy? I'm in!!!