Tuesday, June 16, 2009

Microwave Korean Chicken

4 Boneless chicken breast halves (Cut into bite sized pieces)
3 TBSP soy sauce
1 TBSP canola or olive oil
2 cloves of garlic (minced)
½ tsp black pepper
A dash or two of red pepper
1 TBSP butter
½ cup slivered almonds (toasted)
2 stalks celery cut in 1 in. diagonal pieces
1 large onion cut into wedges
1 bunch green onions (sliced)
1 cup fresh mushrooms sliced in halves
Place chicken in a large bowl or zip lock bag, mix in soy sauce, oil, garlic and pepper. Let marinate 1 hour, stirring once or twice.
Place almonds and butter in a small dish and microwave on high for a few minutes until nice and brown, stir often, set aside
In a 2 quart glass casserole dish add mushrooms, celery, onions and chicken. Cook in microwave oven on high for 15 minutes stirring once or twice until chicken is done. Garnish with toasted almonds. Let stand for 5 minutes. Serve over white rice

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