Garden Special With Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a sweet mix of summer vegetables and chicken. We have a bumper crop of zucchini on the way and for the first dish of the year I had to try something different. I used some shelled peas and some edible pod peas. We topped this with soy-sauce and had a side of raw radishes for salad. It was very satisfactory. This could easily be made vegetarian if you substituted tofu and mushrooms for the chicken. Ingredients:
2 cups peas |
3 cups zucchini |
3 cups cooked chicken |
1 tablespoon white wine |
1 teaspoon lemon pepper |
1 teaspoon salt |
2 tablespoons butter |
1 tablespoon olive oil |
1 teaspoon minced garlic clove |
1 cup white rice |
2 cups water |
Directions:
1. In a 2 quart pot mix rice and water, bring to boil, cover and reduce heat to low. (This should take about 20 minutes or so to cook until sticky; take off of heat and set aside (covered) until ready to eat).
2. While rice is cooking, cut 1/3 of zucchini off from top and slice into 1/4 rounds with skin on, peel the rest of the zucchini leaving 4 strips of skin evenly spaced down sides (be careful not to peel too deeply, some green is desirable).
3. Cut this piece into 4 long pieces each with a stripe in the middle and then cut each into 1/4 chunks, each with a spot of skin. This looks nice and holds the fruit together when cooked.
4. In a large skillet, melt butter and add garlic and when it browns a little add oil.
5. Stir and add zucchini and salt and pan fry for 3 minute.
6. Add peas, lemon pepper and wine; stir and cover for 3 minute.
7. Add chicken and cover again, stirring occasionally until all is hot and ready to eat.
8. Place a ball of sticky rice in middle of plate and spoon Garden Special over top or around it to present.
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