If you’re like me these last few days before Christmas, you’re scatterbrained and moving in a million directions all at the same time. THANKFULLY I’m done with all of my orders however my own personal stuff fell to the wayside. I’ve not bought one gift nor even decorated. With the construction going on right now in the house, it is a full on war zone of construction material crap. It’s so bad that I refuse to have people at my house because there is literally construction stuff EVERYWHERE! So yeah, even though Christmas is my all time favorite holiday it doesn’t show it in my house. Does it disappoint me? Yeah but I’d rather not have stuff up and keep it safe from breakage, dust and debris than have it up only to get ruined. Needless to say I’m a bit of a Scrooge this year.
It wasn’t until this morning did I figure out what I was making for Christmas dinner. So let’s just say it was a mad rush to the grocery store… yeah note to self, never never NEVER go to the grocery store the Sunday before Christmas. OMG talk about a nightmare!!! Anyway, I got all of my stuff ready for the big day. Needless to say the next few days our meals will be quick and simple. Trust me if I could get away with pizza every night I would but Mr. Fantabulous is spoiled and likes pizza plus ‘real food’. Yeah, apparently pizza isn’t real food. It’s that 2nd dinner food you have after you’ve had your ‘real meal’. LOL
This will definitely be one of those quick meals.
She’s pretty, isn’t she? Not only is this dinner delicious and scrumptious, it comes together in under 30 minutes and totally makes your tummy happy! Ever since I came up with the Crunchy Asian Hoisin Wraps, I’ve been addicted to this dish. Actually I think it’s more the Hoisin sauce itself that I’m addicted to. Since posting this recipe for the Hoisin Pork Meatballs, that recipe has gone viral!
Now this post has a ton of photos. I’m really getting into taking food porn pics more and finally getting an understanding of my camera. Plus this dish was just so pretty in person.
If you weren’t feeling brown rice you could most certainly go with fried rice or ohhhhhhhhhhh…. quinoa! Mmmm! That would be awesome with this! And as for the veggies, go with what you have on hand. Had I had broccoli and maybe those baby corns – how do they get them like that anyway? I mean is there an actual baby corn plant? *shrugs* As I was saying, had I had broccoli and the baby corn those most certainly would have been in this dish.
If you like your Asian food then you could most certainly add those atomic hot peppers in it – like those that are in General Tso’s. Okay yeah they aren’t exactly atomic. They are just red hot chili peppers but to me they might as well be atomic as I can’t handle them. I’m an UBER wuss when it comes to spicy food!
We actually went out to Chinese the other night after the gym. After going for 11 miles the last thing I wanted to do was cook. Plus I’m still not feeling well post-op. I’m waiting on those test results to find out why I still have so much pain. However the gym stuff I’m doing is light – no weights or hard core stuff. The 11 miles was light bike stuff. So anyway, we stopped at our favorite Chinese place (actually it’s the only good restaurant where we live). The ones that we’ve visited.. yeah, no thank you. When you give me a crusty capped ketchup bottle who’s label has been washed for years and worn off in most places I soooooo don’t want to patron your place.
Anyway, I ordered their shrimp and broccoli with brown sauce. While it was good it needed something so I asked the girl for a little bit of hoisin. It took that sauce from good to amazing!
So if you’re looking for something different, quick and yummy to make before the big Christmas feast, then go with this! This is a definite winner in my book!Print
- 4 cups cooked brown rice (I cooked mine in chicken stock), warmed
- 3 boneless, skinless chicken breasts cut into small chunks (about 1” long by 1/2” wide)
- 3–4 tablespoon toasted sesame oil (can use regular sesame oil if you can’t find toasted)
- 2 cups sliced cremini mushrooms
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup Hoisin sauce
- 2 teaspoon rice vinegar
- 2 1/2 cups shredded cabbage
- 3/4 cup grated carrots
- 1 cup minced water chestnuts
- 4 scallions, chopped (white and green parts) plus extra for garnish
- Sesame seeds
- Place a medium stainless skillet (not nonstick) over medium heat.
- Add in the sesame oil and heat for about 30 seconds.
- Add in the ginger and garlic and cook for about 30 seconds.
- Add the chicken, stir and cook for ~3-4 minutes per side or until the chicken is just about done.
- Add the mushrooms, water chestnuts and cook for about 2 minutes, stirring around.
- Add in the rice vinegar and Hoisin and stir to coat the chicken.
- Test the chicken to ensure it’s at 165F, cooked all the way through.
- Remove the skillet from the heat.
- In a bowl place 1 cup of brown rice and spread it out evenly.
- Add some of the cabbage and carrots.
- Top with a 1/2-3/4 cup of the chicken mixture.
- Garnish sesame seeds and chopped scallions.