For this week’s post, here are the recipes from Dr. Oz episode that aired on October 2nd, 2019. I joined Dr. Oz to help debunk the the latest research on whether or not chicken causes cancer and how the real issue stems from the way chicken is prepared.
Here is one of my favorite chicken recipes that is not only delicious but good for you too!
No Sugar General Tso’s Chicken
Eat Well With Ming: Did you know capsaicin is not only the thing that gives peppers it’s spicy kick, but has also been shown help improve metabolism
Allergy Free Notes: dairy free, shellfish free, fish free, egg free, and peanut free
1-pound dice chicken breast, ½ inch dice
1 tablespoon ginger
1 tablespoon garlic
1 bunch scallions, thinly sliced, green and white separated whites
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sambal
Canola oil to cook
½ cup whole dried red chiles
2 cups yellow onion 1/2-inch dice
2 cups carrots 1/2-inch dice
2 cups celery 1/2-inch dice
1 cup unsalted chicken stock
1 tablespoon cornstarch mixed with 1 tablespoon water
1 tablespoon toasted sesame seeds
1 teaspoon ground coriander
1 teaspoon ground chili powder
2 cups walnuts
Kosher salt and freshly ground black pepper
1. In a large bowl, combine the chicken with the ginger, garlic, scallion whites, soy sauce, sesame oil and sambal. Mix well, cover and refrigerate for an hour.
2. In a wok on medium heat lightly coated with the oil, add chicken and stir fry until just almost cooked through, it should take about 3-4 minutes.
3. Next add the dried chiles, onions and wok stir for 1 minute to get translucent, then add carrots and celery and sauté for 3-4 minutes until they are softer.
4. Add chicken stock and bring to a simmer. Then drizzle in the cornstarch slurry and mix until it’s thoroughly combined.
5. In a large sauté pan, add 1 teaspoon oil along with the walnuts, add in the coriander and chile powders and coat the walnuts well. Season with a dash of salt and toast until the walnuts are nicely toasted, about 5-8 minutes.
6. Garnish with toasted sesame seeds, scallion greens and the coriander-chile walnuts.
7. Serve on warm house rice.
Yields 6 cups
1 1/2 cups brown rice
1 1/2 cups white rice
1. Rinse 1½ cups brown rice and soak it in fresh cold water to cover for 1 hour. Transfer the rice to a medium saucepan.
2. Put 1½ cups white rice in a large bowl in the sink. Rinse the rice by filling the bowl with cold water and stirring the rice with your hand. Drain and repeat until the water in the bowl is clean. Transfer the rice to the same saucepan.
3. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Cover and boil over high heat for 10 minutes. Lower the heat to medium and simmer for 30 minutes.
4. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes.
5. Stir gently and serve.