Hello beautiful Foodies!
As many of you all already know, my culinary class will be proudly crossing the stage in the next couple months (Wow! That is so weird for me to even say. I DO NOT feel like it’s already time to be graduating.)
Today, my classmates and I were approached by Chef Rob about an idea he had swimming in his head for a last “Hoo-Rah” before our time in Culinary school has ended. Of course we were all intrigued to find out more. That’s when he went on to ask if we would be interested in participating in our own little version of Chopped. Do I really have to tell you our answers? One hint… the vote was unanimous!
Not going to lie- I am super, super excited about throwing down The Hungary Pollock style but I am nervous as crap to be under pressure! Sure, most likely we won’t be using ingredients as off-the-wall as Food Network’s Chopped but the whole idea of coming up with something that will blow whatever judges Chef Rob has recruited out of the water is a little nerve wracking.
Since finding out, I have been wrapping my brain around all kinds of flavor possibilities, thinking “this could go well with this ” and “that would be awesome with that”(and obviously planning for a worst case scenario with mystery food items). While details are still in the air, it’s our understanding that we will have access to everything in the kitchen and, like Chopped, we will be required to use EVERYTHING in our Mystery baskets. I’ve even jumped right in to studying my Flavor Bible (if you do not have this book- GET IT! I’ll be making a post about this wonderful find another day!).
One recipe I’ve came up with brings the flavors of Asia right to your table. Ok -confession- I actually made this a few days before learning about the Chopped Competition but still… it falls in the same category, right?
The other day I was in the mood for something Asian inspired so I whipped together a Honey, Ginger sauce; cut and fried up some chicken and threw in some julienned veggies. Oh! And let’s not forget the stir fry rice noodles! In no way would I consider myself an Asian food connoisseur, but the flavors this sauce was packin’ had me feelin’ pretty dang good about this dish!
Here’s how I make it:
Asian Chicken Lo Mien with Honey, Ginger Sauce
For the Sauce:
- 1/3 Cup Rice Wine Vinegar
- 2/3 Cup Honey
- 1 Tbs. +1 tsp Soy Sauce
- 1 Tbs. Garlic, minced
- 1 Tbs. Ginger, minced
- 1 tsp. crushed Red Pepper (optional if you do not like heat)
For the Chicken Lo Mien:
- 2 Boneless skinless chicken breast, cut into thin strips
- 2 Tbs. Sesame Oil
- 3-4 Carrots, julienned
- 3 Celery stalks, julienned
- 2 Green Peppers, julienned
- 5 oz. Stir-fry Rice noodles, prepared according to box
- 3 green onions, thinly sliced on a bias
- In a medium sized bowl, whisk together all ingredients for the sauce. Set aside.
- Add chicken to another bowl and coat with 1/4 cup of the Honey Ginger Sauce. Let marinate in the refrigerator until ready to use.
- In a wok (or in my case- a large skillet), heat Sesame oil over medium-high heat. Add chicken and stir fry until cooked through.
- Add carrots and celery. Stir fry for about two minutes before adding in the green peppers.
- Add rice noodles, Honey Ginger Sauce and green onions; stir fry 3-4 minutes or until noodles are tender.
- Place noodle mix on a serving platter, sprinkle with cilantro sprigs and lime wedges.
- Grab your chopsticks and dig in! 😀
- If you’re not afraid of a little heat, you can add as much red pepper as you like to give it that extra oomph! I, personally, love to have my Sriracha Sauce close by for those moments when I need a little extra soul warming.
- If you do not use your noodles immediately after softening, cover noodles with plastic wrap or let them soak in cold water until ready to use. If they become sticky, rinse gently with warm water to separate!
I hope you enjoy my version of this flavorsome meal as much as I did making (and eating) it. I am always having fun in the kitchen so when I put this one together and it didn’t taste like something you just found in the trash, I just had to share with all of you.
Got another Asian inspired dish? Tell me all about it! I’m always looking for new ways to spice up my dinner options so I would LOVE to try some suggestions!