This post was a bit exhausting to write. I was sick over the past week and we had a birthday party for my Kid Hero this weekend. So excuse me as I try to catch up on the rest of my life. I certainly don’t mean to leave you hanging. However, Duties call. I hope you can understand.
Enough with my rambling.
I’ve finally figured out what my family’s food style is. If we got stuck on the earth and had to choose a few meals to have it certainly be Chinese or Italian. We love pasta and we love egg rolls!
In my efforts to get my family eating and choosing healthier options, I’ve opted to cook fast food in healthier ways at home. Now I’m not sure this is super healthy but it is a healthier alternative to fast food and take-out. I searched all over the web to find a credible source and we love this recipe. So I hope you enjoy it.
Ingredients: Recipe adapted from theculinarylife
Family style pack of boneless skinless chicken thighs cut up in 1/2 inch chunks ( Mine had about 8…so we had leftovers)
1 Tsp hot water
1 Tbsp Dijon mustard
2 Tbsp olive oil
2 Tbsp grape seed oil or Sesame oil
1 cup minced mushrooms
1/2 onion minced
5 Tsp minced garlic
A head of lettuce
1 8 oz can of water chestnuts (optional)
Stir fry chicken sauce:
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp rice vinegar
In a small bowl combine soy sauce, brown sugar and rice vinegar for chicken and veggies. Mix well and set it aside.
In another small bowl combine hot water, Dijon and 2 tsp of the garlic for dipping sauce. Next heat oil in a large pan and throw the onions, shrooms, and remaining 3 tsp garlic in to saute for a few minutes until a little tender. Once that is done cook the chicken with the veggies in a large wok or frying pan until almost all the way cooked through. Dump in stir fry sauce and mix until combined and heated. Serve by dumping a spoonful of the chicken mixture into torn off lettuce leaves. We wrapped our into a burrito style to chow down. I made egg rolls by sauteing some cole slaw mix in a pan with sesame oil and seasoning with salt and pepper. I then fried in canola oil but you can bake them.
Dipping sauce for egg rolls or chicken:
1/2 cup hot water
4 Tbsp agave nectar
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
14 tsp grape seed or sesame oil
Dissolve nectar in hot water and whisk in the rest of the ingredients. Add the Dijon mustard mix that you set aside before the chicken and serve.
What’s your favorite restaurant quality food to make?