I’ve said it before and I’ll say it again, when the husbands away I get to play! In the kitchen that is. :)
I whipped this fun dish up with the intention of “testing” the 5 year old. I really wanted to see how he would react to a veggie filled, fruit flavored chicken based one pot dish–something that I LOVE. The husband? Not so much.
Well I’m happy to say he passed! Just look at him! (and OMG how BIG is he?!?)
I’ll let his plate speak for itself.
As you can see, the ONLY think he didn’t like was the cooked mango. He has always LOVED it raw-just watch this video from 2008–but I think it was too soft for him cooked. By far, the chicken was his favorite (he had seconds!) And he said multiple times that he “loved” the rice. Totally a WIN in mommy’s book! :)
Here’s what I did…
- 1 tsp olive oil
- 1 tsp sesame oil
- 1 small onion chopped
- 1 large portobello mushroom cap chopped
- 12 oz of raw chicken breast cut into chunks
- 1 cup frozen mango chunks (165g)
- 1 inch of ginger root frozen
- 1 tbsp soy sauce
- 2 tbsp whole wheat flour
- 1/2 cup of water + 1/2 cup water
- 3-4 medium carrots cut into sticks
- About 1 and 1/2 cup sugar snap peas
Heat the oils in a large skillet over medium-high heat. Add the onion and mushroom, sprinkle with a bit of kosher salt and cook until browning.
Add the chicken and brown.
Stir in the frozen mango.
Grate the frozen ginger into the pan.
Mix the 2 tbsp of flour with 1/2 cup of water. Add it to the pan.
Keep the other 1/2 cup water near the skillet and add of it thickens too fast or too much.
Stir in the carrots and snow peas and add any remaining water.
Cover and continue to cook on medium for 5 minutes.
Uncover. Stir. Serve over brown rice!
|Servings||Amt per Serving|
|3||1/3 of the recipe NOT including the rice|
|270||5g||5g||old: 5||new: 7|