BONELESS CHICKEN POBLANO & GINGER STIR FRY

BONELESS CHICKEN POBLANO & GINGER STIR FRY

INGREDIENTS:

1 small flat of boneless chicken.   About a pound or two. Your choice.
2 Large Poblanos or 4 small ones.
2 Large Carrots. 
About 6 large Kale leaves torn apart.  Or any other tough leaf veggie.
1 Tablespoon white vinegar.
1 Tablespoon brown sugar
1 Teaspoon Cinnamon
1 Teaspoon Paprika
1 Teaspoon Turmeric
1 inch are Ginger grated.
Add any other spices that you like, the more the merrier.
1 Tablespoon of Chili garlic sauce (Optional)
Cooked rice.

METHOD OF PREPARATION:

FIRST:  CUT UP VEGGIES.
Cut the tops and bottoms off the carrot then peel with a veggie peeler.  Next cut the carrots in half, so you now have four carrots.  Take these piece and cut them in half length wise so you can see the core of the carrot.  If they are really big carrots half them again. Next take the halves and line them up in small piles and cut them so you get little pieces, bite size.  You can cut them any way you like, but just make sure their all the same size.

Now cut the tops of the Poblanos and remove the stem and taking out the seeds, keeping the little ring that is the cap that is totally good.  Stand the Poblano up right and cut it in half all the way down. Next lay each half down and thinly slice, do the same with the other side.

Wash the Kale good and strip the leaves off and tear them into bite size piece.

SECOND: PRECOOKING THE VEGGIES
In a large pan add all the veggies and cook on high for about 2 to 3 minutes. Stir continuously for the 2 to 3 minutes and then turn to low.

THIRD:  CUTTING THE MEAT.
The best way to cut the chicken is to keep it half frozen.  You can cut it a lot easier.  If it is rock solid frozen your going to have a problem.  So think half frozen.  Also make sure you keep your cutting surface clean before you cut raw meat on it and afterward.  (WASH YOUR HANDS)  Cut the boneless chicken into small strips and put in a bowl.  Again make sure after you are done WASH YOUR HANDS and clean all surfaces that have come in contact with the meat.  Being Clean is Being Safe.    

FOURTH: COOKING
Now turn the pan with the veggies to medium high and add the chicken to the veggies.   Next stir in all the spices and hot garlic chili sauce, vinegar, grated ginger and sugar.  Stir occasionally and watch the chicken. When you see no more pink any were as you stir it. Put a lid on it and turn the heat from Med-high to low.  Or depending on your stove Med-low.  Let simmer and stir occasionally.
When the rice is done cooking your meal is ready.  

FIFTH: COOKE RICE

= means equal

1CONVERSION FOR RICE:  1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.

FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS


INGREDIENTS

1 1/4 CUP LONG GRAIN RICE

1/8 TEASPOON TURMERIC POWDER

1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.

2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.

3RD. PUT THE POT ON THE STOVE.

4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.

5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.

SIXTH: GET A BIG BOWL
Add rice, Add veggies and add chicken.  ENJOY.