Wednesday, March 20, 2013

Best Stir Fry Chicken + Fried Brown Rice with Kale


Confession- I can't remember the last time I cooked a stir fry.  I actually love Asian inspired meals but for some reason I never cook them.  This week Matt and I both wanted stir fry, random, but we did,  so I set out to find the best recipe.  Enter my girl Gwyneth Paltrow.  I remembered seeing this recipe in her Cookbook and thinking I should make it.  I also knew GP would not disappoint, love her, love her cookbook and can't wait for her new Cookbook next month!

The prep work took a little bit of time but all the stuff for the chicken can be cut up ahead of time and then you can just toss it together when ready to cook.  This chicken knocked my socks off.  The flavors were incredible.  You can really taste the fresh ginger and garlic and the brown sugar helps caramelize the chicken.  It was so amazing.  It really tasted like Chinese chicken but without all the MSG and weird additives.  It was fresh tasting.

GP recommends you serve the chicken with her Fried Rice with Kale and Scallions.  So I followed her lead.  I added some edamame to the rice and it was excellent.  Both reheated really well the next day as well.  A really healthy spin on a Stir Fry and Fried Rice.

 B O T H  R E C I P E S  F R O M  M Y  F A T H E R S  D A U G H T E R  C O O K B O O K


::B E S T  S T I R  F R Y  C H I C K E N::
  • 4 skinless boneless chicken breasts, cut into small cubes
  • 2 tablespoons cornstarch  ( I used flour)
  •  Coarse salt
  •  freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup peeled and minced garlic
  • 1/4 cup peeled and minced ginger
  • 1/2 cup minced scallions (white and green parts)
  • Pinch red chile flakes
  • 1/2 cup rice wine vinegar
  • 1/2 cup dark brown sugar
  • 2 tablespoons soy sauce
  •  2 tablespoons coarsely chopped fresh cilantro, for serving

Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper. 
Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir-fry). 
Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute. 
Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar and 6 grinds of black pepper. 
Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely. 
Add the soy sauce, cook for another 30 seconds and serve immediately, served with cilantro.


:: F R I E D  R I C E  W I T H  K A L E  A N D  S C A L L I O N S::
  • 1/2 lb kale, stems discarded
  • 1 1/2 tablespoons vegetable oil
  • 2 cloves garlic, peeled and very finely minced
  • 3 large scallions, cut into 1/8 inch diagonal slices
  • 2 1/2 cups cooked brown rice
  • 1 tablespoon soy sauce ( I used 2-3 tablespoons, I love soy sauce)
Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes. Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.



21 comments:

Jennifer@The Chronicles of Home said...

These both look delish!

Pink and Fabulous said...

I have been hoping you would post these since I saw them on your Instagram! They look and sound amazing! I can't wait to try!

Sadie + Stella said...

OMGGGGGG Yum! I need to start making your concoctions and stop eating Chipotle for dinner every night.

Julia | Pawleys Island Posh said...

this looks so freaking yummy. Asian food is one of my favorites but I never get it because of how gross it usually tastes. Too many additives really freak me out. I make it at home a lot though. I need a wok. And this recipe is going in rotation!

Cara @ Lilac and Grey said...

YUM! Thanks for posting! I have been blogging since 2009 but I am NEW to the mom bloggy world, love your blog!!

Sarah Baucom said...

Dark brown sugar, I'm in!!!

pretty little things said...

mmmm looks yummy and healthy considering the brown rice! xo

http://allthingsprettyandlittle.blogspot.com/

Chicago Mom (Heather) said...

That sounds so good!! I never order Chinese food because it's so fattening but this would be delish. :-)

Sara Mueller said...

I ended up not making this last night, but definitely this week. IT looks so so good!

rachel said...

Those look amazing! Cannot wait to try!

17 Perth said...

I am seriously making this tomorrow night! Can't wait!

Taylor said...

i was drooling over these on your instagram! look incredible - especially the rice

http://itsthelittlethingsblog.blogspot.com

Val said...

Oh, I want this right now!!

Fletcher @ High Cotton Style said...

yum! Will have to try this!

Chelsea said...

Sounds amazing! GP can do no wrong in my eyes :)

Laura Stutzman House Envy said...

Well if Gwen eats it so shall I:) I love Kale! Now you can get it frozen and steam in the bag at whole foods. I add it to everything. The recipes look great! Thanks for sharing!

Laura
House Envy

Laura Stutzman House Envy said...
This comment has been removed by the author.
Sandra Carson said...

it sounds so yummy..:)
pet meds

Patrick Gregory said...

Nice recipe, Can I add a recipe for stir fry sauce here? I want to experiment your recipe because I really like it.

LULUMOM said...

I just made this tonight Natalie!! This was awesome! My husband loved it! It will be one of my weekly dinners:) I also make your simple baked lasagna and chimichangas, yummy!

Jaji Sirisha said...


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