The garden yield has gone sky high, what with all the rain. I stripped the snow peas today, thinned the scallions, and found some veggies in the fridge tottering on the edge of being suitable only for soup. Add to that half a bottle of sweet & sour sauce and I had the makings for a nice one-dish wonder meal.
1 cup Basmati rice, prepared as per directions
2 boneless/skinless chicken breasts, 1″ dice
2 stalks of celery: 1″ dice
1 large red bell pepper: 1″ dice
scallions, chopped (thinnings so it was ~a dozen)
mushrooms, coarse chop
snow peas (a large handful)
cherry tomatoes (12-15, halved crosswise)
small cup of mandarine orange slices (from those 6-pack single serve)
EVOO (Extra-virgin olive oil)
2 tsp chopped garlic
sea salt, coarse black pepper, 1 tsp dried tarragon
1/2 bottle of Lowry’s Hawaiian sweet ‘n sour sauce
2 tbsp EVOO in large sautee pan, heat to just smoking. Add the chicken and saute until browned. Add sea salt and cracked pepper to taste.
Remove to platter. Add more EVOO if necessary.
I just dump the whole lot into the pan and saute until the veggies are tender crisp, adding the orange slices and halved tomatoes last. Season with salt and pepper, tarragon, and chopped garlic.
Add the chicken, then toss in the Hawaiian sauce and set to low heat to warm through.
Place the rice in a large serving bowl, then top with the Hawaiian sweet ‘n sour mixture.
If you have any leftovers, this makes a great lunch.