Think you can’t make a delicious meal with canned chicken? Try this delicious southeast Asian Fusion recipe out for size.
Here’s what you’ll need for the chicken dish! (Prepare the Fried Quinoa beforehand if you’re going to serve it with the chicken! [it’s not really fried, but it’s a modified recipe of how to make chinese fried rice])
1 tablespoon butter
1/3 cup diced Zucchini
1 12oz canned chicken breast, drained of water
2-3 tablespoons cooking oil
2 tablespoons diced green onions
2 tablespoon sliced red onions
1/2 tomato cut in thirds
2 tablespoons Simply Asia sweet ginger garlic seasoning (ground ginger, sesame seeds, black sesame seeds, pakrika, soy sauce, garlic & onion powder)
2 tablespoons Sriracha sauce
- Melt 1 tablespoon butter in a saucepan or wok on high heat
- Add in diced zucchini and cook for 2-3 minutes or until it is almost cooked and about to crisp golden brown
- Add in chicken breast and cooking oil, stir and sauté for 1 minute
- Add red and green onions, ginger garlic seasoning, Sriracha, and squeeze lime over chicken in pan. Stir for one minute
- Add in tomatoes and sear for another 2-3 minutes until ingredients are blended and some of chicken shreds begin to brown and crisp.
- Remove from pan and serve immediately
Chinese Fried Quinoa
- Heat 1-1.5 cups quinoa dry in a pot for 1-2 minutes to slightly toast on medium heat.
- Then for 1 part quinoa, add 1 part water (or guesstimate the water should be twice as high as the quinoa. Boil covered for 7 minutes or until almost fully cooked
- Add 2 tablespoons coarsely chopped green onion tips (1 inch length)
- Add 1 egg beaten and blended with milk. Dig a hole in the quinoa to the bottom of pot and pour egg in, stirring every 30 seconds until egg has cooked and blended evenly into quinoa.
- Add 2-3 tablespoons oyster sauce (or mushroom sauce) to taste
[Photo to come. Sorry! I ate it before I could take a photo and realized too late omg]
I don’t know why but this omelet tasted like truffle oil and basil (neither of which were in here)!!
- 1/2 clove garlic chopped
- 1 tbsp butter
- 2 beaten eggs
- 1/4 handful baby greens / arugula blend to sprinkle
- 1 slice Havarti cheese.
Pre-heat nonstick saucepan to medium heat, add butter and garlic till simmer (about 45 seconds). Add in 2 beaten eggs, then sprinkle some greens over (Sorrento mix from TJ’s) and add 1 inch shreds of havarti cheese on top (so good!).
Cook for 2 minutes, crack salt and pepper over and fold/roll your omelet crepe and serve.
Tonight has been a cooking breakthrough. This experiment is one of the most amazing meals I’ve ever cooked, and pretty nourishing for you too! I swapped out rice for quinoa, and it really worked out amazingly- I had no idea you could do that with quinoa. How versatile it is! This meal is completely vegetarian!
Main: Chinese Fried (Rice) Quinoa – garlic, butter, mushrooms, carrots, ginger, beaten egg, quinoa, and minced green onion
- 3 cloves of garlic diced
- 1 handful chopped brown babybella mushrooms
- 1/2 handful of chopped carrots
- 1-2 tablespoons of sliced and diced ginger
- 1 jumbo egg beaten, or 2 small eggs
- 1 tablespoon minced green onion
- Quinoa to make 2 large servings
- 1 tbsp butter
Preheat large saucepan to medium heat. Add diced garlic and quinoa to toast for 3-4 minutes. Add 1 tbsp butter while browning.
Add sufficient water to quinoa in saucepan. Now add in the chopped mushrooms, carrots, and diced ginger. Cover and let cook for 7-10 minutes.
When quinoa looks almost done (fluffy and not dried out), pour beaten egg over quinoa and add minced green onions.
Turn off heat and turn quinoa to fluff egg. When egg is cooked, chinese fried quinoa is done.
Side 1: Southern Chinese Vegetables – Mushrooms, fried tofu, lots of bean sprouts and green onion in a light sweetened oyster sauce
- 1 cup sliced babybella mushrooms
- 1 cup sliced fried firm tofu
- 1/2 – 2/3 cup coarsely cut green onion (~1-2 inches length)
- 2 cups white bean sprout (or 1.5 handfuls.. easier to grab)
Sauce : 1 tbsp oyster sauce diluted in 3 tbsp water, add 1 tsp sugar & mix (You can buy vegetarian oyster sauce from any Chinese grocery, or use mushroom sauce as a substitute)
Heat 2 tablespoons olive oil in saucepan on medium heat.
Add mushrooms and tofu, cook for 5-7 minutes. When almost cooked, add green onions to sear altogether for additional 4 minutes.
In last 2 minutes add sauce.
In final minute add bean sprouts, turn off heat, and mix all together.
Side 2: Chinese Salad (the right way)
The salad is baby greens with dumpling sauce as dressing. I’m using Sorrento mix and dumpling sauce both from Trader Joe’s. However, you can easily make the sauce on your own:
How to make Dumpling Sauce: 1 part soy sauce, 1/2 part rice vinegar, 1/8 part sesame oil, 1/16 part chili oil