Monday, July 11, 2011

Asian Chicken with Spinach Mushroom Cream Sauce

I have been getting some baskets of some wonderful fruits and vegetables with Bountiful Baskets for the past couple weeks. So I have all these wonderful things at my disposal. I have been having to come up with new ideas for all the produce. So this is one of the dinner ideas that I came up with recently!


Cutting Board
Grill or Grill Pan
Saute Pan
Glass Baking Dish
Meat Thermometer (Optional)
Coffee Cup
Measuring Cups


Bunch of Spinach, sliced
Container of Button Mushrooms, diced
Onion, diced
2 Chicken Breasts
4 Tbs Teriyaki Sauce
4 Tbs Soy Sauce
1 tsp Seasame Seed Oil
1/2 tsp Ginger paste
1 tsp Salt
1 tsp Pepper
2 tsp Red Pepper Flake
4 tsp Garlic Powder
2 Tbs Butter
2 tsp Flour
1 cup Milk
4 Tbs Canola Oil


Rinse and pat dry the 2 chicken breasts. In the baking dish add the 2 chicken breasts, 4 Tbs teriyaki sauce, 2 Tbs soy sauce, 1/2 tsp salt, 1/2 pepper, 1 tsp red pepper flake, and 2 tsp garlic powder. Marinate for 2 hours.

Dice onion, mushrooms, and slice the spinach. Combine the diced veggies with 2 Tbs canola oil, 2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp red pepper flake, 1/2 tsp ginger paste, 1 tsp seasame seed oil, and 2 Tbs soy sauce in a saute pan. Saute for 10 minutes or until mushrooms and spinach is cooked completely.

While the veggies are cooking, heat up the grill or grill pan. If using a grill pan, add 2 Tbs canola oil and heat up. Add chicken to the pan/grill. Grill around 8 minutes each side or until the chicken is 160°F.

While the chicken is cooking, melt 2 Tbs butter in coffee cup. Once melted add the 2 tsp flour mix until blended. Add the mixture to the veggie mixture and stir together. Cook for 30 seconds to 1 minute. Once cooked add 1 cup milk. Cook for 10 minutes or until it thickens.

Once both are done cooking, combine with rice or potatoes.

I hope you enjoy this as much as I did!

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