Friday, April 22, 2011

Radish and Edamame saute

4.19.11 : 109/365


Made this radish and edamame saute to try edamame for the first time. We enjoyed it, however the dish as a whole grew on us much more once reheated. I will certainly try edamame recipes again, so if you have suggestions, I'd love to hear them.

We also made Chicken with Maple Hoisin Sauce, and it turned out well.


I much prefer this 'maple chicken' to the one I made here and will absolutely make it again.

Serves 4

1 tsp vegetable oil
4 boneless, skinless chicken breasts
1/4 cup maple syrup
2 tbsp hoisin sauce
1 tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp minced garlic
1/4 tsp minced ginger root

1. Preheat oven to 350 F.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add chicken breasts and sear for 1 to 2 minutes per side or until golden brown. Transfer to baking dish.
3. To make sauce: stir maple syrup, hoisin sauce, balsamic vinegar, Dijon mustard, garlic and ginger root together.
4. Brush the sauce over chicken. Bake in centre of oven for 25 to 30 minutes or until juices run clear when chicken is pierced with a fork.

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