Sunday, March 19, 2017

Chicken Stir Fry with Roti

The first time we had roti, we were at Hat Yai, a Southern Thai restaurant in Portland. Roti is crisp, thin, flaky flatbread that melts in your mouth. One taste, and I was obsessed. Story of my life! Roti goes really well with this stir fry of lean protein and healthy veggies with a light, thin sauce.

When I found the roti at our Asian grocery store, I bought 5 packages. I was strolling through Fubonn in Portland, looking over all of the offerings in the frozen section, when I saw it. Obsessive label reader that I am, I approved of the ingredients. 

I have a rough life of serving as the cook to two daughters and a tall 6'2" and 200 pound hungry husband. You think I'm joking, but all I do all day is think of what I will make for breakfast, after school snack, dinner, and work or school lunches. Jereme and Gianna have pretty high standards, and Sasha is just plain picky. If I even fall into a rut, they will encourage me to get more creative. I think I took on my last well paying job just so that I could have an excuse to order food from Mediterranean Grill instead of cooking! Just kidding, anyone who knows me knows that I love going to three grocery stores a day so that I can do my meal planning. 

And since we close on a new house in May, my budget is super tight. One day we're in the front row of a Blazers playoff game against Golden State, the next, I'm browsing Managers Specials at Fred Meyer. I get so excited when I see I've got one day to use organic chicken breast tenderloins at a discounted price. 

I buy our roti from Fubonn, our Asian market in Portland. You can find it in the freezer section. I love that you can store it in the freezer, and just take out what you need to cook. It also cooks up as quickly as a tortilla!

Chicken Stir Fry with Roti

  • 1 lb. chicken tenderloins
  • 1 red bell pepper, sliced
  • 1 pkg. Simple Truth organic broccoli florets
  • 1 tbsp. ghee
  • 1 cup of broth
  • 2 tbsp tapioca or corn starch
  • 1/4 cup of hoisin sauce
  • 1 tsp freshly grated ginger
  • dash of sesame oil
  • dash of liquid aminos, tamari, or soy sauce
  • 1 tsp chili garlic sauce
  1. Prepare the sauce by combining all ingredients, and whisking to dissolve.
  2. Heat a pan over medium heat, add ghee, then chicken tenderloins.
  3. Cook 6 - 8 minutes per side or until done. Remove.
  4. Add bell peppers and broccoli. Saute until tender. Cut chicken into bite sized pieces and add back to pan. Add sauce.
  5. Bring back up to high heat, until sauce thickens, then reduce heat to low.
  6. Serve with roti: heat a pan over high heat. Heat roti about a minute per side till browned.


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