2 C Jasmine rice(prepared as per package directions)
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 tsp. granulated garlic
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large stock pot heat 1" of vegetable oil for frying the chicken. Fry in batches until crispy but not overcooked. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Heat sauce in a separate pan and serve with the chicken, rice and broccoli.
For the Carrot Patties
1/2C self-rising flour
1/4 C water
1 teaspoon salt, divided
3/4 teaspoon cayenne pepper, divided
1/2 teaspoon pepper, divided
2 1/2 C shredded carrots
Oil for frying
In a large bowl, whisk the flour, water, 1/2 teaspoon salt, 1/4 teaspoon cayenne and 1/4 teaspoon pepper until smooth. Stir in carrots. In a small bowl, combine the remaining salt, cayenne and pepper; set aside.
In an electric skillet or deep-fat fryer, heat oil to 375°. Make patties with the carrot mixture squeeze out some of the water.Drop in the oil a few at a time, ; cook for 3-4 minutes or until golden brown, stirring frequently. Drain on paper towels; sprinkle with reserved seasoning mixture
St. Cecilia Biscuits & Jam Session - *This clever St. Cecilia feast day idea, from guest contributor, Rebecca Collazo, also uses a play on words - suggesting a jam and biscuit bar for refreshm...
2 months ago