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Three Cup Chicken and Spinach

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We just finished binging on Parts Unknown, the Anthony Bourdain Netflix series about countries and the foods eaten there. To be honest, the name has a double meaning, not only are some of the locations unknows, so is some of the food.....especially those dishes related to animal proteins. And that is all I shall say about that. Granted I was not familiar with many of the fruits, vegetables, and grains, but they do not offer me the same desire to say "no thank you" had I been offered a serving of what was being cooked.

One dish that caught my fancy was a simple dish cooked by a street vendor in Asia, and the woman referred to it as "3 cup chicken". While her large kettle fed hundreds of folks the method was still just equal parts of the following ingredients, Mirin (rice wine), soy sauce, and toasted sesame oil.


And I have to tell you that toasted sesame oil is one of my favorite flavors in the world, or at least on the same shelf as all my other favorite flavors in the world. I can be a bit fickle when talking about my favorite flavor....

The process is quick, makes a delicious dinner and is different enough that the family will love it also. You can make the meal as complicated as you like with cooked rice and maybe some Asian pickled vegetables to enjoy on the side, or go simple like we did with just the stir-fry and fresh pears baked quickly and drizzled with honey for dessert. Either way, a delicious dinner will be on your table in quick order.
Three Cup Chicken and Spinach
Three Cup Chicken and Spinach

Three Cup Chicken and Spinach
inspired by: Parts Unknown, with Anthony Bourdain

2 T soy sauce
2 T Mirin
2 T toasted sesame oil
4 chicken thighs, cut into 1-inch pieces
4 large handfuls of fresh spinach leaves
coconut oil or oil of choice for frying

Combine soy sauce, Mirin, and toasted sesame oil. Add cubed chicken and let sit at room temperature for 30-45 minutes or prepare in the morning and keep in the refrigerator until ready to make dinner.


Heat coconut oil in a large flat bottom pan, when hot add chicken along with the marinade that clings to the chicken (most will go in the pan, there will only be about 2 T left behind), stir and fry until chicken is almost done and most of the liquid has evaporated.


Add spinach and continue to stir until spinach is wilted adding the remaining marinade to season the chicken.


Keep the heat on high to boil out the moisture that cooks out of the spinach. Take care not to scorch or burn the mixture. Serve immediately, dinner is served.

Enjoy!

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weekend cooking @ beth fish reads

3 comments

  1. Melynda, this sounds really good. I agree about the toasted sesame oil -- I love the stuff. --Rocquie

    ReplyDelete
  2. I love toasted sesame oil too! This looks really good, and I like the idea of having a sauce like this -- easy to remember, ingredients always on hand.

    ReplyDelete

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