Archive for the ‘Rice’ Category
This can be ready to eat in less than an hour so it’s an easy recipe for the busy woman. Using La Choy Sweet Sour sauce is the short cut here, but I did add sauteed onion and yellow bell pepper just to liven it up a bit but is not necessary.
- 4 boneless chicken breasts
- 1/2 yellow bell pepper
- 1/2 onion wedged
- 2 jars La Choy Sweet Sour Sauce
- 1 C water
- Soy sauce
Cut yellow pepper and onion into wedges and saute in 2 T of oil for 3-4 minutes. Do not over cook as you want some crunch. Place in bowl and add to chicken when browned.
Cut chicken into small cubes and shake in flour to coat. Brown half of the chicken at a time in oil. Combine all browned chicken in pot and add the bell peppers, onions, sweet sour sauce and water. Simmer for 10 minutes and serve on cooked rice with soy sauce.
Sauté bell pepper and onion wedges in oil. Place in bowl to be added later.
Cut chicken into small cubes
Flour chicken and brown in oil
Add bell peppers and onions to browned chicken
La Choy Sweet Sour Sauce
Add 2 jars sweet sour sauce and 1 Cup water
Simmer for 10 minutes
This was our supper tonight and it was just full of flavor and the beef extremely tender. It had an extra kick with the addition of the crushed red pepper. If you would like it hotter – add 2 tsp. of crushed red pepper to the marinade - your choice.
Recipe adapted from Swedish food blog Kryddburken
- 2 lb. Sirloin steak cut in thin strips
- 2 C water
- 1 zucchini cut in thins strips
- 2 carrots cut in thin strips
- 3 spring onions, sliced
- 1 can water chestnuts
- cooked rice (Jasmine)
- 3/8 C soy sauce
- 1 C water
- 1 T Teriyaki sauce
- 1 T vegetable oil
- 1 T Balsamic vinegar
- 2 T light brown sugar
- 1/2 tsp minced garlic (Spice World)
- 1 tsp crushed red pepper
- 1 T lime juice
- juice of 1/2 orange
Place thin strips of sirloin in bowl with marinade and mix, cover and place in refrigerator overnight.
Cook meat and marinade in dutch oven on medium heat and reduce liquid to almost evaporated then add the water, onions, carrots and zucchini. Simmer for 20-25 minutes uncovered. Add sliced water chestnuts last few minutes. Serve with rice.
To make a nice presentation with the rice, fill a 1 cup custard cup or measuring cup with the cooked rice pressing it in gently and then flip it over onto plate.
Reduce the marinade to almost evaporated
Add the vegetables and simmer for 20-25 minutes
My husband has had this meal hundreds of times as it is a very popular meal in Sweden – “Korv Stroganoff”. We used ring bologna as a subtitute for falukorv which is typically used in Sweden and found that it tasted very close to the original. The rest of the ingredients are very common and you most likely have many of them on hand. When it comes to rice, we prefer Jasmine rice as it a bit more sticky.
- 1 pound Ring Bologna
- 1 diced yellow onion
- 2 T tomato paste
- 1 T soy sauce
- 2 C whipping cream
- 1/2 c water
- salt/white pepper to taste
Dice onion and sauté in 2 T oil until clear. Add diced ring bologna and cook on medium heat for 10 minutes stirring often. Add the rest of the ingredients and cook on medium to low heat.
Make 4 servings of rice while the stroganoff is cooking. As soon as the rice is done go ahead and thicken the stroganoff sauce with 1-2 T of corn starch and you are ready to serve.
Ingredients for Ring Bologna Stroganoff
Dice the onions
Cut and dice the ring bologna
Onions and ring bologna in the pot on medium heat
All ingredients have been added and simmering on low heat
Serve with rice and a salad