Chicken Stir-fry

Super delicious, quick and easy stirfry



Ingredients:
- 1-2 Chicken breasts (cut into strips)
- Chopped veggies:
I like 1/2 bell pepper (red and green), 1 head broccoli, carrots, snap peas
- 1/2 onion
- Soy-Vay Teriyaki Sauce
- Kikkoman stirfry seasoning mix (1/2 packet)
- 2c Jasmine Rice/4c water - oil and salt

Metal colander

1) Marinate chicken strips in Teriyaki sauce and set aside for 30 min.
2) Chop vegetables to bite size (2-3 cups of vegetables is a good amount) and set in a metal colander, covered with a large pot lid.
2) Slice onion into thin slices
3) Place colander over pot containing rice, water, oil, salt and bring to a boil.
4) Cook until veggies are softened. (Also, keep an eye on rice -- you can also steam veggies over an empty pot of boiling water)
5) Dissolve Stirfry seasoning mix in 1/2 c water, and toss with cooked veggies.
6) Heat oil in a large skillet and saute onion until softened. Add chicken strips, and a few tbs of marinate. Cook until chicken strips are cooked through (5-7 min)
7) Add chicken to large bowl with vegetables and toss.
8) Add mixture back to skillet and cook for an additional 2-3 min stirring to coat with sauce.
9) Serve stirfry on bed of white rice.

Crab-stuffed Chicken

In honor of HBO Sunday and the return of Treme, I decided to cook a dish with some New Orleans flair...while the must-taste list goes on for pages (Uptown Looter at Cooter Browns, Fried Shrimp PoBoy at Ramparts, Laura's Pralines, Crawfish Monica) the possible favorite would be the deep-fried crab-stuffed shrimps we ate at Jazz Fest, which sadly were not from a restaurant and thus can be found but 2 weeks a year...so with that in mind, I made some delicious chicken breasts so stuffed with crab they needed a handful of toothpicks to close.



Ingredients:
- 2-4 Boneless skinless chicken breasts
- 2-3 oz fresh Crabmeat (per breast)
- 1/2 c diced onion
- 2 tbs white wine
- 2 tbs lemon juice
- 1/2c breadcrumbs
- 1 tbs softened butter
- salt/pepper
- Italian seasoning

Sauce:
- 1/4c white wine
- 2 tbs butter
- 1 tsp flour

Wooden toothpicks


1) Pre-heat oven to 375.
2) Prepare stuffing: Saute onion until softened. Add to bowl. Add in crabmeat, wine, lemon, and breadcrumbs and mix well.
3) Prepare chicken breasts: Placing palm on the chicken, slice through the middle, but not all the way through, so that sides of chicken breasts open like a book.
4) Lay open and season with salt, pepper, and italian seasoning
5) Rub inside with softened butter.
6) Scoop a generous mound of stuffing into center of each chicken breast, then roll outside ends in to form a roll. Secure opening with toothpicks (criss-crossing two to hold).
7) Heat skillet with butter and olive oil and place chicken toothpick side up in pan. Cook for 2-4 min.
8) Turn chicken over and transfer chicken to baking pan and cook in oven 45min-1hr.
9) Add butter, flour, white wine to saucepan (which chicken was cooked in)
10) Cook until mixture forms a smooth sauce. Serve atop chicken.