The two remaining chicken breasts were cooked last night. This was taken from a sesame shrimp recipe I played with (Recipes are for ideas or starting points, not written in stone IMHO)
Trimmed the two boneless, skinless breasts and cut into 3/4”-1” pieces. Took two egg whites (made the yokes into mayo now that I finally have a good stick blender), beat the whites till they were frothy. Mixed in 1/4 cup of arrowroot power (or cornstarch) and 1/4 cup sesame seeds and then tossed the chicken piece in the batter.
Heated a 1/4” or so of oil in a big frying pan (I don’t have a good wok) and fired up the battered chicken in small batches making sure to get it nice and crispy on all sides. Put the chicken on paper towel to drain as it was finished frying and adding more oil as needed.
When the chicken was done, I tossed in a few handfuls of trimmed sugar snap peas, but many other veggies would work here to. After the snap peas were cooked, I to them out of the pan and to the remaining oil and browned bits added one cup of orange juice, 2 Tablespoons of soy sauce, and one Tablespoon of honey (sugar would work too) I cooked the sauce over a medium high heat, scrapping up the browned bits, until the sauce reduced and thickened a bit.
Then tossed the chicken and snap peas back in, just long enough to coat them and heat them back up. Sprinkled some sliced scallions (3 - it was all I had) on top and served it up. Rice would go well, but as we’re avoiding grains, I roasted up some chopped cauliflower. Can’t wait to go eat the leftovers for breakfast :-)
Sugar snap peas....they are delicious. LOL when we had plants growing, during harvest season the ones picked seldom made it into the house. Good, even uncooked. So sweet almost like candy.
Another veggie we have acquired a taste for is the Italian green beans. Wally world now stocks these in huge plastic bags in the frozen food area. They are a second favorite. Saute in skillet with bit of olive oil, garlic and an Italian spice blended.
Searching for new veggies to sample.