As I mentioned yesterday, Iron Chef and lesbian mom Cat Cora has been named “Resident Mom Of The Year 2013” by Residence Inn, and has developed three unique recipes that parents can easily create while staying at a Residence Inn (or at home). Here’s the second one: a Spicy Chicken, Tangerine and Shiitake Stir Fry. (I’m guessing it works well with tofu instead of chicken, too. Be sure to check out her Curried Quinoa Salad Mediterranean as well.)
Spicy Chicken, Tangerine and Shiitake Stir Fry
by Cat CoraIngredients
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon ginger, minced
2 cloves garlic, minced
½ teaspoon crushed chili flakes (optional)
1 cup tangerine (or orange segments)
1 tablespoon chopped fresh cilantroDirections
In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, garlic and chili flakes. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Add in tangerines and cilantro, toss lightly and serve over hot brown or jasmine rice.
(Residence Inn by Marriott gave me accommodations last year while soliciting ideas from myself and others about how to reach out to parents, but there was no requirement that I post about the experience or about further Residence Inn initiatives such as their relationship with Cat Cora.)
