Can I just say how much I freakin' love my CSA!?
Community Supported Agriculture is an easy way to get healthy, organic, locally (mostly), grown food each week. Some call it beyond organic.
Me, I call it: YUMMY.
Since joining Enterprise Farms year-round farm share (East Coast Farm Share in the Fall/Winter and Local Farm Share in the Spring/Summer), we eat at least one item a day from our share.
Here is one of my favs I made this week:
Chicken with Baby Bok Choy in a Ginger Soy Sauce
(adapted from allrecipes.com)
Ingredients
3 boneless skinless chicken breasts (We got antibiotic-free frozen chicken.)
½ tsp garlic salt
Baby bok choy
3 boneless skinless chicken breasts (We got antibiotic-free frozen chicken.)
½ tsp garlic salt
Baby bok choy
2 tbsp peanut oil
1½ tbsp cornstarch
Sauce:
1 cup chicken broth (Free-range organic cartons from BJs are a good buy; or make your own)
2 tbsp soy sauce
1 tsp fresh ginger
Directions
- Cut chicken into 1 inch cubes. Sprinkle these cubes with the garlic salt and let them sit at room temperature for about 5 minutes.
- Thoroughly rinse the baby bok choy and pull the stalks from the base, discarding the base. Then cut the leaves and stalks into large 1½ or so inch chunks keeping them separate. Then set them aside.
- In a small bowl, mix together the ingredients for the sauce and set it aside.
- In a small cup, mix the cornstarch with a little warm water just so that it dissolves and set it aside.
- Heat a non stick pot or wok on high. Once the wok is hot add 1 tablespoon of the peanut oil and let it get hot. Then add the chicken cubes and stir fry them for about 6 to 8 minutes or until brown. If you let the chicken sit on one side for about 2 minutes before stirring, it will brown quicker. Simply let it sit for 2 minutes and then stir, and then let it sit for another 2 minutes and stir again. Repeat this until most of the chicken is brown.
- Once the chicken has browned, remove it from the wok and set it aside.
- Add the remaining tablespoon of oil to the wok.
- Once this oil is hot add the baby bok choy stalks and stir fry them for 2 minutes. Then add the leaves and stir fry for another minute. The stalks are stir fried first because they are denser than the leaves and therefore take longer to cook.
- Return the chicken to the wok and add the sauce. Then bring everything to a boil.
- Once it boils, add the cornstarch mixture and stir until thick.
- Serve with either steamed or fried rice.
I cannot believe how good this was! I made this Sunday night, divided it into 5 separate containers, had one for lunch Monday and froze the others. Forget Lean Cuisines. These are ChristyZ Cuisines. YUM!
And the tally...
NI: 300cals/6g fat/29g protein
Cost: about $6.50 for 5 servings; so $1.30/each
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