My sister decided to produce some awe inspiring and mouth watering, sweet stuff for us over the last few months, due to inspiration from the Daring Bakers Challenges, and my mother hoped that I could do the same with the Daring Cooks Challenges. But of course, given the picky eater that I am, it takes a lot for me to look at a savory dish and say I want that! If I see a salad that has tomatoes, as pretty as it is and as much I’d want to try because it’s pretty, I know the moment I put it in my mouth will be a moment of pure regret. And seriously, do I need to regret stuff that I have control over? Long story short, the following recipe was inspired by the Daring Cooks challenge. I took the marinade they provided, and tweaked it by adding home-made barbeque sauce and tomato sauce, since I found the soy sauces simply too overpowering for my little taste buds. I also sliced the chicken into strips before cooking, and instead of cooking it in the oven, I cooked it completely over the stove.
1 pound chicken breast
4 large cloves of garlic, crushed
1 teaspoon ginger, grated
1½ tablespoons maltose (you can substitute honey)
1½ tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 tablespoon barbeque sauce
1 tablespoon tomato sauce
½ teaspoon pepper
pinch of salt
½ teaspoon five spice powder
3 tablespoons ghee or oil
10 oz boiled pasta
2 oz chopped celery
¼ cup chopped cilantro & parsley
In a medium sized bowl, combine garlic, ginger, maltose, hoisin sauce, soy sauces, oyster sauce, barbeque sauce, tomato sauce, pepper, salt, and five spice powder. Slice the chicken breasts into thin strips. Pour the chicken strips into the marinade and coat well. Leave covered in the refrigerator for a few hours or overnight.
In a medium sized skillet, heat 1½ tablespoons of ghee over high heat, and then add half of the chicken strips, leaving the marinade juices in the bowl. When the strips have turned white, turn over and repeat, and then remove to a plate. Repeat with the second half of the chicken. Lower the heat and add the marinade juices, as well as 1 ounce of the celery, to the skillet, stirring to coat well.
Cover and leave to simmer for about 20 minutes, until the chicken done. If the sauce appears too watery, remove the chicken with a slotted spoon, and over high heat let the excess water evaporate for about 5 minutes. Stir to make sure the sides of the pan do not burn. Return the chicken to the sauce afterward.
Add boiled pasta to the chicken, and toss to coat fully in the sauce. Top with remaining celery, and greens and toss it in.