Season Me Happy

...celebrating flavorful food

chicken [chik-uh n]
1. a domestic fowl, Gallus domesticus, descended from various jungle fowl of southeastern Asia and developed in a number of breeds for its flesh, eggs, and feathers.
2. the young of this bird, especially when less than a year old.
3. the flesh of the chicken, especially of the young bird, used as food.rice prepared with chopped onions, tomatoes, green peppers, and sometimes diced ham, seasoned with cayenne pepper and mixed with butter.

by Susan Andrews

(Originally from Rasa Malaysia)


     1.8 lb package chicken thigh meat (I find this at Walmart)
     4 tbsp oil
     1 green pepper
     1/2 large onion of choice (we like sweet onion)
     1 head of broccoli, florets removed
     2 cups mushrooms
     1 cup shredded carrots


     chopped cilantro
     chopped green onion
     1/2 Cup cashew nuts


     1 tbsp baking soda

Chicken Coating

     1 tbsp cornstarch
     2 tsp rice vinegar


     1 tbsp oyster sauce
     2 tbsp soy sauce
     1/2 cup water
     1 tbsp sugar
     1 tsp ground ginger or 1 tbsp fresh
     1 tbsp rice wine vinegar
     1 tsp sesame oil
     1 tbsp Sambal Oelek (optional) (this is an asian chili sauce that will give it a kick if thatís what you like)
     salt to taste
     pepper to taste

Marinate the chicken in baking soda for 15 minutes.

Thoroughly wash the baking soda off after 15 minutes.

Dry with paper towels.

Now coat the chicken in cornstarch and rice vinegar. Let sit for 15 minutes.

In a bowl, mix all the sauce ingredients together and set aside.

Heat a wok or skillet on med high heat w/ 1 tbsp of oil. Stir fry chicken until itís half cooked.

Remove from skillet and set aside.

Add another tbsp of oil and stir fry the veggies until you get the nice peppery aroma of the green peppers.

Now add the chicken back in. Add the sauce and stir to coat the chicken. Continue cooking until chicken is cooked. Add salt and pepper to taste. You can add more of any of the ingredients you think you might like more of. I do this a lot while Iím cooking. I adjust the sauces to my liking.

Steam the broccoli florets in a bowl w/ some water in the microwave for 4 minutes. Check for desired doneness and steam longer if needed.

Once the broccoli is done add it to the skillet. I do it this way because I donít like my broccoli mushy and overcooked.

Serve w/ steamed rice.

Once you dish it up add some cilantro, green onion & cashews on top. Cilantro and green onion are a nice compliment to almost any asian dish, but they are optional. If you donít like them, then leave them out. You can also adjust the veggies to your taste! Get creative and make it into a dish you really love!

Easy Steamed Rice

     1 cup rice (will yield 3 cups cooked rice)
     1 tbsp oil
     1/2 tsp salt
     2 tsp chicken bouillon powder
     2 cups water

Heat oil in saucepan over med high heat. Add rice and stir to brown a little. Add salt and bouillon powder. Add water & stir. Cover with lid and bring to a boil. Once boiling reduce heat to low and simmer for 17 minutes. Turn off the heat and let the rice sit with the lid on for a few minutes.

Now fluff with a fork and serve. You may need to add more salt to your liking.

This recipe makes a good amount. After I ate look at what I had left over!