| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 9g | 2g | 18g |
| sugars | fibre | protein | salt |
| 8g | 2g | 27g | 0.8g |
There’s something special about the Garland Chrysanthemum and Chicken Stir Fry that sets my heart aflame with culinary passion. It’s not just the symphony of diverse flavors that come together to create a flavorful masterpiece. It’s more about how this stirring dish mirrors my own culinary journey, combining the classic staple of chicken (a la my Italian-American heritage) with the exploratory edge of the Asian-inspired stir fry techniques. It’s a celebration of variety, a stirring tribute, if you will, to the beautiful possibilities when we’re unafraid to push the envelope.
A Love Letter to Health and Flavor
The Garland Chrysanthemum and Chicken Stir Fry isn’t a recipe that steps lightly when it comes to packing a healthful punch. Infused with Garland Chrysanthemum leaves, a treasure trove of vitamins A, C, and K, as well as potassium, this dish serves as a delightful, edible testament to the fact that good health and good taste can indeed go hand in hand. Generously plated with bell peppers that offer a riot of color as well as an abundance of vitamin C, this rewarding meal really embraces the belief that we truly are what we eat.
The Comfort of Familiarity, The Thrill of the New
The beauty of the Garland Chrysanthemum and Chicken Stir Fry is in its duality – it’s comforting and yet, undeniably exciting. The succulent chicken, the hearty onions and carrots all invoke a warm, home-cooked feel that, for me, calls to mind an Italian-Americans’ love for hearty, relatable cooking. But the excitement comes with the introduction of the Asian stir-fry technique, a new twist on an old favorite, much like I’ve done throughout my own culinary journey.
The soy and oyster sauce, ingredients more commonly found in the Eastern kitchen, lend an Orient-inspired depth to this simple dish, rendering it a novel experience for the palate. The addition of the vibrant and healthful Garland Chrysanthemum leaves, a common feature of Asian cuisine, suffuses the dish with a delightful freshness. If you enjoy a hearty Chicken Parmigiana or even a flavorful Chicken Alfredo, then this stir-fry offers a dynamic switch in flavor palette, without straying too far from familiarity. It’s a reassurance that change can be, and often is, a wonderful thing.
Paired with a side of simple, steamed rice or a helping of Chow Mein, and you’re on a one-way, flavorsome trip to food heaven. As they say, change is the only constant, and I suppose, that applies beautifully to our culinary escapades too. Once you’ve mastered this garland chrysanthemum and chicken stir fry, who knows where your next great food journey might begin!
WebMD can provide more information on the benefits of Chrysanthemum. For more on stir fry techniques, you can check out Serious Eats.
What You’ll Need
- 1.5 pounds of chicken breast, thinly sliced
- 2 cups of Garland Chrysanthemum leaves
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium-sized onion, chopped
- 2 medium-sized carrots, sliced
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of cornstarch
- 1/2 cup of chicken broth
- 1 tablespoon of white sugar
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of salt
Method
Step One
Begin by preparing all of your ingredients. Thinly slice the chicken breasts, red and yellow bell peppers, and carrots. Chop the onion, and mince the garlic cloves. Measure out your sauces, cornstarch, chicken broth, sugar, salt and pepper, and set everything aside.
Step Two
Heat up the 2 tablespoons of vegetable oil in a large pan or wok over medium heat. Once the oil is hot, add the chopped onion and minced garlic, and sauté until they are fragrant and lightly browned.
Step Three
Add the thinly sliced chicken breasts to the pan. Cook the chicken, stirring occasionally, until it is no longer pink in the middle. This should take around 5-6 minutes.
Step Four
Next, add the sliced red and yellow bell peppers and carrots to the pan. Continue to stir and cook until the vegetables start to become tender.
Step Five
While the vegetables are cooking, create a sauce by mixing together the soy sauce, oyster sauce, cornstarch, chicken broth, sugar, salt and pepper in a separate bowl. Stir until the cornstarch and sugar have dissolved completely.
Step Six
Once the vegetables are tender, pour the sauce into the pan, and mix well to coat the chicken and vegetables. Continue cooking for a further 2-3 minutes until the sauce has thickened.
Step Seven
Finally, add the Garland Chrysanthum leaves to the pan, and stir well. Cook for another 1-2 minutes until the leaves have wilted and everything is well combined. Serve your Garland Chrysanthemum and Chicken Stir Fry hot, and enjoy.
