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Albuquerque Chicken
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
8Albuquerque Chicken
Ingredients
- 1 lb. skinless boneless chicken breast or thigh- pounded to an even thickness
- 1 bottle of panda express teriyaki sauce
- 1 head Napa, washed and torn into a little bigger than bite size peices
- 3 carrots, peeled and cut into ¼ inch slices on the bias
- Broccoli
- onion
- Or any other veg that you like or are fresh
- salt
Instructions
- Make sure the chick in fully thawed before you begin.
- Pound the chicken so that all the pieces are the same thickness. Salt the chicken thoroughly and set aside while you prep the veg
- Wash the cabbage and tear
- Wash and peel the carrots and slice
- Prep any additional veg so that all the individual cuts are the same size
- Par cook all the veg in water then shock with ice bath
- Pat the chicken dry and cook the chicken over a very hot wood fire you want the chicken to have some charred edges but do not burn it. Remove the chicken from the grill when it is about 90% done and place in a stainless bowl rest for 5 minutes then slice into bite size slices.
- Heat a wok to rocket hot and cook onion, then add carrot then broccoli stirring often, add sliced chicken and any other veg.
- Add enough bottled sauce to coat but not drench
- Serve over rice
What I’ve been cooking…
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
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