See, when my kid comes to visit, I have to feed her something other than whatever Budget Gourmet is less than nine months old in my fridge. And, she's a non-red-meat-aterian, though she calls herself a vegetarian. Pork is out. So is beef and anything else that's "gross." I would guess that includes liver and onions and kidney pie. So, each time I need to cook something up, it's dilemma and trial and tribulation time. Well, my old Polish buddy, Justin, has saved the day, for today, at least.
|Image glommed from http://stefanbatoryoceanliner.weebly.com/|
But he does know good food, especially Polish food, to which I am partial, and he has made a gift of this recipe to me. Here goes:
- OVERVIEW: Cook stuff up in a pan and then eat it.
- SPECIFICS: Will make enough Sauté a al Justin for six hungry Polacks
- WHAT YOU NEED: Fire or alternate, manageable heat source, couple of good saute pans. I use Farberware heavy clad pans, myself.
- STUFF YOU PUT IN IT:
- 2 pounds chicken breast, trimmed of fat, split and subsequently portioned into french-fry-length strips
- 3 small peppers, 1 each green, red, yellow
- 2 medium zucchinis, peeled or not, sliced across the seed
- 1 can of fresh mushrooms (I know this makes no sense - just do it.)
- A little sweet paprika, just for colour
- Freshly ground black pepper to taste
- Sea salt, any cheap brand will do, to taste
- About an eighth cup of soy sauce
- About a half-cup of tart white wine, NOT cooking wine.
- STUFF YOU NEED TO SERVE WITH IT: Some kind of rice.
On a bit of oil, quite hot, sauté all of the non-chicken ingredients except for the zucchini and pepper until "golden" and then add the zucchini and pepper, heating the zucchini until golden but not soft. In a separate pan, on very hot oil, sauté the chicken with soy sauce until "golden" (again with the golden - oy) and then add the white wine and reduce for a few minutes. Serve with white or flavoured rice when hot.
There you go. Dinner tonight, allegedly in fifteen minutes. It better be good.
***UPDATE*** Nope, I did it wrong. One dinner guest politely and silently commented by pushing the chicken bits away from the rest of the meal. Too much teryaki, I'm guessing.