Paper Plane: Home snacking
Matzo Brei and Apricot Chicken
Recipes by request:
1 pack matzo (a box has two packages)
1 cup boiling water
1 small onion diced
2 large eggs beaten
1/2 tsp salt
1/2 tsp black pepper
Break up the matzo, add the diced onion and the boiling water. The idea is to wet the matzoh, but not turn it to soup. Let it sit about 5 minutes. Next, add the beaten egg, salt and pepper.
Fry the pancake in melted butter over medium heat until brown on one side (approx 5 minutes), then flip and brown the other side.
2 stalks celery chopped
2 carrots chopped
2 medium onions chopped
1 green and 1 red pepper, both chopped
1 boneless skinless chicken breast, cubed approx 1" or so
1/2 cup rice wine
1 tsp garlic powder
1 tsp ground ginger
1/2 tsp 5 spice powder
1/4 tsp kosher salt
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper.
Sprinkle spice mix on chicken.
Combine 1 cup favorite barbecue sauce with equal amount apricot preserves or Saucy Susan or something. Add half of the sauce to a bowl.
Lightly brown chicken pieces in a heavy pan (or wok) with peanut oil over high heat and remove to the bowl with the sauce and toss the chicken in the sauce.
Add a little more oil to the pan and add in the vegetables and cook them until the carrots are just tender and the onions start to color. Deglaze with the rice wine.
Once the wine has nearly all evaporated, return the chicken to the pan with the vegetables, add the remaining sauce and stir until sauce is a light glaze and all is heated together.
Serve immediately with steamed white rice.