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April 28, 2006
Chococat!

[chococat bento with honey-ginger chicken]

Left: honey-ginger chicken, stir-fried broccolini, tofu nuggets (nuggets are non-GF)
Right: Chococat on a bed of rice (body cut from nori, accents in American cheese)



The last time we were in the Super H Mart, the hubs tried a sample of these tofu burgers that they were cooking up. He liked them so much that he added two packages of the mix (made by House) and a package of tofu to the cart. Being quite a meat-eater, this is quite a vote of confidence in the product! I made some nuggets out of the mixture this morning, and they really are good, especially with a little bit of barbecue or tonkatsu sauce! You should try them! I've added them to the Prepared Foods List.

P.S. Making nori cutouts gets infinitely harder as whatever you're cutting gets smaller. :P
P.P.S. I added a quick "how-to" to yesterday's entry for the hotdog flowers.


HONEY-GINGER CHICKEN
Ingredients*
2 tbsp. canola oil
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 large onion, sliced into wedges
6 cloves garlic, thinly sliced
1-inch chunk of ginger, peeled and julienned
2 tbsp. honey
2 tbsp. low-sodium tamari
2 tbsp. fish sauce
1/2 tsp. five-spice powder
Steps
  1. Heat the oil in a large frying pan over medium heat. Add the onion and stir-fry until onion begins to soften and turn translucent, about 2-3 minutes.
  2. Add the chicken and stir-fry until lightly browned, about 3-4 minutes.
  3. Add the garlic and ginger and stir-fry until fragrant, about 2 minutes.
  4. Add the honey, soy sauce, fish sauce and five-spice powder. Combine well and simmer for another 5 minutes, until chicken is nicely glazed with the sauce

* Use gluten-free products
© Cooking Cute