|
|
|
|
|
|
|
| 1 1/2 lbs | raw boneless chicken breast |
| one orange | finely grate entire peel |
| 2 T | dry basil |
| 2 oz | lemon juice |
| one oz | white vinegar |
| 2 t | ground cinnamon |
| one t | dried rosemary |
| one t | dried sage |
| one piece | ginger root, 1 x 3 inches |
| one head | garlic |
| one | onion, thinly sliced |
| one can | sliced water chestnuts |
| one | green bell pepper |
| 2 | carrots, thinly sliced diagonally |
| 8 oz | fresh mushrooms |
| 1/2 C | broccoli stems, thinly sliced (no flowerlets) |
| 2 | tomatoes, cubed |
| 2 stalks | celery, sliced diagonally |
| 1/2 C | honey |
| olive oil | |
| to taste | cooked brown rice |
Slice the chicken into small slices, 1/8 - 1/4" thick and toss into a bowl containing one ounce lemon juice. Stir to mix and set aside.
Put basil, garlic, cinnamon, rosemary, sage and 1/2 orange peel into food processer. Process until semi-fine. Add 3/4 of the mixture to the chicken and stir.
Add the remaining lemon juice, vinegar and honey to the orange juice.
Add the remaining orange peel to the left over spice mixture. Put a Tablespoon of olive oil into a wok or whatever cooking utensil you prefer. Heat it to high and throw in the spice mixture and stir to keep from burning for about 30 seconds. Remove from heat and add to juice mixture.
Put the onions, celery, broccoli stems, peppers and carrots in a covered microwave dish and nuke for five minutes on high.
Put a nice puddle of olive oil in the wok and heat to high. When it is really hot stir in all of the chicken mixture and stand there flipping it over and over until it is cooked. Remove the cooked chicken and set aside.
Add more olive oil if necessary. Heat to high. Throw in mushrooms and stir for about a minute. Drain all liquid from vegetable mixture and add slowly, stirring constantly. Stir in tomatoes.
After this mixture has cooked for about 5 minutes, stir in the chicken mixture. Wait 2 minutes and stir in the juice mixture. Stir until it starts to bubble, then simmer for 10 minutes. For those of you who are not cooks, if you are using an electric stove, you have to move the pan to a different burner to accomplish this. Otherwise you will burn the whole mess. If you are using gas, you're my buddy. <g>
Nuke the rice while the other goop is simmering.
Dump sufficient globs of rice onto plates and cover with the steaming chicken-vegetable mixture. Eat. Belch. Wash your face and hands and watch television.
| Sodium content in milligrams | ||
| 1 1/2 pounds | boneless chicken breast | 828 |
| 2 T | dry basil | 2 |
| 2 oz | lemon juice | 4 |
| 2 t | ground cinnamon | 6 |
| one t | dried rosemary | 1 |
| 1 x 3" piece | ginger root | 20 |
| one head (15 cloves) | garlic | 15 |
| one | onion | 4 |
| one can | LaChoy sliced water chestnuts | 12 |
| one | green bell pepper | 1 |
| 2 | carrots | 50 |
| 8 oz | sliced fresh mushrooms | 4 |
| 1/2 C | sliced broccoli stems | 12 |
| 2 | tomatoes | 22 |
| 2 stalks | celery | 70 |
| 1/2 C | honey | 8 |
| 8 oz | cooked brown rice | 12 |
| Recipe total = 1071 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.