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Siracha Chicken Stir Fry

23 Feb

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I have always been a huge fan of Chinese food, even if you are hungry one hour after eating. Home made is the best because you can make sure all the ingredients are healthy, organic, and meet some form of nutritional standards. I hate eating food that was once a healthy concept and has been made into nothing but fat and salt (thank you Panda Express)! Well, when I am hung over that Panda stuff tastes pretty good!

Anyways, here is my ultra spicy siracha chicken stir-fry that is good for you and all my friends love it!


1 lb chicken breast (about 2 breasts)

1 tbsp grape seed oil (canola if you must substitute)

1 tbsp soy sauce

1 ½ tbsp Siracha

¼ cup chicken stock (low sodium)

2 tsp cornstarch

1 onion

3 Portobello mushrooms (stems removed)

5 cloves of garlic

2 tsp fresh ginger root

½ red bell pepper

1 medium head of broccoli

½ red jalapeño pepper

1 baby bok choy

1 cup wild brown rice

1 cup vegetable stock

Black Pepper and Crushed Red Pepper to taste

In a rice cooker combine the wild brown rice and the vegetable stock. Add a tiny bit of grape seed oil if desired. No salt is needed because the vegetable stock gives so much flavor! Mmmm!

While the rice is cooking, chop your onions and portabellas lengthwise. Next peel your garlic’s and finely chop your ginger root.  Slice your chicken breasts into bite size pieces. Cut the rest of your veggies for preparation and easy cooking.

In a wok on medium add your grape seed oil. Let the wok heat for about a minute and then add your onion. Let the onions cook for a good 2-3 minutes till they become translucent. Then add your portabellas garlic and ginger root. I like to use a garlic press, but if you do not have one than simply finely chopping is okay. Toss contents until the portabellas begin to wilt, maybe 3 minutes.  Next add in your soy sauce, chicken stock, and siracha. Stir and add your chicken breast! Now the place smells good!  In a small separate bowl, combine your cornstarch (organic please) with enough water to cover it and then stir until the contents dissolve. Add to the wok. Adding cornstarch thickens the sauce!

Let the chicken cook about 80% through and add your broccoli and bell peppers. Some people like to use Chinese peas too, but that is up to you! Mix around until you see that everything is basically cooked. Now it is time to add the chopped baby bok choy! I like to add the bok choy and then let it sit on top so that the other ingredients can lightly steam it before I toss it in. Bok choy doesn’t need a lot of cook time so about 90 seconds should be enough!

Turn off the flame and serve over the wild brown rice! Don’t forget to bring the siracha to the table! Enjoy!


The 411 on the 702, Halloween Edition

1 Nov

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Having just fresh gotten out of a relationship it only seemed appropriate to head off to Las Vegas for Halloween. With nothing to lose except for my dignity and my Halloween costume I said “what the hell” and about a ticket with one of my favorite girlies!

To me, Vegas is just as much about the people that you go with as the places that you stay and we had a quite the crew. Some old college friends and some new stripper friends and we were headed straight down “the road of good times”.

The first night we ate at SushiSamba and headed over to XS afterwards for some mischievous and shots bought by strange men. SushiSamba I will have to say somewhat disappointed me with their lack of flavor in their rolls. I know that I have been spoiled with good sushi, but for the caliber of the hotel, I certainly expected better. XS was fun as usual (I tend to like clubs that serve  strong drinks) and the crowd was eye pleasing. I highly recomend it to any 20-something man/woman who enjoys the occational blackout when surrounded with genetically superior human specimens.

Night two was the night that we all decided to dress up, and by “dress up” I mean girls get by in as little as possible and guys find excuses to wear spandex and heels, maybe even an occational bra stuffing. Knowing full well what the night was going to bring to us we decided to carb load at Stratta before having vodka be our main source of ingestion and what an amazing place to eat! I had a lobster pasta that was perfectly seasoned with plenty of lobster (no skimping factor there)! Others all basically got Italian food and everyone finished their plate!

The same night brought us to Surrender which I must say had the best atmosphere of any club I have ever been to in Vegas. It was outside and inside at the same time and with Juliet balconies that looked over the strip so that you could potentially harass passer-byers (not that anyone in my group did that, we are all refined and mature young adults). It also has blackjack tables so you don’t even have to leave the club to gamble away your salary.

All in all, I consider this Halloween a success and I didn’t even leave up, I broke even.