Thursday, February 21, 2008
Blue Plate Dinners, 4931 W. Sixth St,, is a meal preparation service that aims to simplify home cooking. The store gathers all the ingredients, and then customers can prepare the meals and freeze or refrigerate them for later. Lori Johns, co-owner of Blue Plate Dinners, says the meals are an inexpensive alternative to fast food or to going out to eat every night. The store is set up in stations, with each station arranged like a restaurant kitchen. Each station has the ingredients set out in tubs so customers can find them easily. “You know how long it takes me to find cumin in my own kitchen?” Johns jokes. “Here, it’s right there.” This recipe, adapted by Blue Plate co-owner Rachel Wydeven-Oliverius, was the featured recipe at Blue Plate in January.
Serve this chicken stir fry on a bed of fluffy rice.
Chicken and Vegetable Stir-Fry
Serves 4 to 6 people
Ingredients:
1 ½ lbs. chicken, trimmed and cut into 1-inch pieces
3 tablespoons Dijon mustard
½ cup soy sauce
2 teaspoons garlic, minced
1 tablespoon ginger, peeled and minced (can use jarred)
¼ cup honey
2 tablespoons canola oil
2 cups broccoli florets, steamed in microwave or boiled, until bright green and slightly tender (about 4 minutes)
½ cup onions, cut into 1-inch pieces
Optional:
½ cup water chestnuts (canned, sliced, drained)
1 cup baby corn (canned, drained)
1 cup green pepper, cut into 1-inch pieces
1 cup red bell pepper, cut into 1-inch pieces
Cooking Instructions:
1. Whisk together the mustard, soy sauce, garlic, ginger, honey and canola oil in a glass or plastic bowl. Add chicken and marinate for at least 30 minutes.
2. Heat large nonstick skillet over medium-high heat. Pour marinated chicken and marinade into skillet and cook, turning chicken halfway through, about 5 minutes, or until chicken turns evenly white.
3. Remove chicken from skillet and set aside. Pour vegetables into pan and cook about 2 minutes; return chicken to pan and cook 4 to 5 minutes, or until internal temperature of chicken measures 165 degrees and vegetables are tender.
4. Serve over cooked rice.
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