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Garlic Chicken + Broccoli

3/25/2020

3 Comments

 
I've been making my husband Bryant this garlicky, soy sauce flavored chicken and broccoli for a long time now and it's one of his all time faves. It's come along way since the first time I made it back in college and it's gotten to the point where it's so damn good that I wanted everyone to be able to try it!!

A few tips: 
  • You don't have to, but if you want to go above and beyond, soaking the chicken in a 1 cup water:1 tbsp salt solution (it's called a brine) for an hour or two up to overnight makes the flavor and texture exceptionally amazing and juicy.
  • Coating the chicken slices in a few tbsp of cornstarch before cooking them in the skillet with oil makes a huge difference in flavor and texture. The chicken is more soft and browns easier on the edges. It kind of reminds me of the teriyaki chicken I grew up eating and loving from fast food stands at the mall, except this is homemade so it's better for you!
  • In order to get the crunchiest broccoli possible, I like to buy a fresh head of broccoli instead of using frozen florets and I barely steam them towards the end so that they don't get soggy.
Picture
What you need:
  • 2 chicken breasts
  • 2 tbsp cornstarch
  • 2 tbsp minced garlic or 1 tsp garlic powder
  • 2 tbsp neutral oil (I used vegetable oil)
  • 2-3 tbsp soy sauce
  • 2 cups fresh broccoli florets (use more if you want it's up to you!)
  • Optional: rice noodles or rice 
What do to:
  1. Slice the chicken breasts into very thin (1/4-1/2 inch thick) nugget sized pieces.
  2. If you're doing a brine, soak the slices in 1 cup of water and 1 tbsp salt for at least 2 hours or longer.
  3. Next, coat the chicken breast slices in the cornstarch and either minced garlic or garlic powder. Mix until combined and let it rest for a few minutes.
  4. Heat up the neutral oil in a skillet on medium-high heat. Once it's been warmed, add the chicken slices and cook for 2-3 minutes before flipping to the other side.
  5. Once you flip the chicken, add in the soy sauce and continue to stir around the chicken until it's been coated with the soy sauce and it turns a pretty brown color. (Should look like mall chicken here.)
  6. Turn the heat from medium-high to low-medium and add the broccoli right on top of the chicken in the skillet. Cover with a lid for 3-5 minutes. (This steams the broccoli!)
  7. Remove the lid and mix the broccoli around with the chicken in order to get some of the soy/garlic flavor on the broccoli. Sometimes if there's not a ton of sauce left here I add in a little butter and or soy sauce.
  8. Serve it hot as is or with rice or rice noodles.
3 Comments

Vegan Mac & CHeese

3/2/2020

1 Comment

 
There are so many different ways to make macaroni and cheese. I typically don't like starting off with a roux (which is a flour and butter mixture that acts as a thickener) but in this case, since the recipe is vegan and it'll need all the thickness it can get. Also, if you don't eat gluten, you could easily use brown rice pasta and then arrowroot or cornstarch in the roux instead of flour. (I used arrowroot starch but I feel like most people don't have that at home so flour is fine.)

For the butter, I used Melt Organic Butter but Miyoko's organic vegan butter is really good too. The brand of cheddar cheese will make a big difference for sure. I would recommend Daiya Foods or Follow Your Heart. I'm sure any dairy-free milk would work but I really like rice milk because it has the least flavor and is super neutral. 

The sauce in this recipe is enough to feed four people decent-sized portions and pairs with an entire box of pasta (around 1 lb.) When I make this recipe, I make a half box of pasta with it (enough for two) an then I save half of the sauce in the fridge so that I can make it again in a few days without all hassle. To reheat it - just pour the cheese on top of cooked pasta in a pot on the stove and let it re-melt. Adding a little splash of rice milk can help the sauce loosen up a little better.
Picture
What you need:
  • 3 tbsp flour (or arrowroot or corn starch for GF version)
  • 3 tbsp vegan butter
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups rice milk
  • 2 cups grated vegan cheddar cheese (Daiya or Follow Your Heart)
  • 1/2 box of pasta (brown rice pasta for GF version)
What to do:
  1. Melt the vegan butter in a large skillet on medium heat and whisk in either the flour or starch depending on what your gluten preference is.
  2. Once it's combined into a paste (roux), season it with the garlic powder and salt.
  3. Slowly pour in half of the rice milk and whisk until the sauce starts to bubble. Slowly add in the other half and whisk again until it bubbles again.
  4. It's ready for the cheese! Fake cheese takes longer to melt into the sauce so give it some time while stirring. Also, depending on what brand of cheese you used, you might want to add a little more salt so I would taste test it.
  5. Once all the cheese is melted,  let the cheese sauce simmer on low until the pasta is ready.
  6. Add the cheese to the cooked pasta in a mixing bowl and combine before serving. (Any leftover cheese can be saved in the fridge for up to a week!)
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