Randy’s Recipes: Chicken Strips in Soy Sauce and Garlic

For two or three appetites!

Place a fairly large boneless chicken breast in a gallon size freezer bag and smash (I use a short length of 2x4).

Cut the breast into strips, lengthwise. Put the strips in a baking dish (rinse them in cold water and dry with a paper towel, first). Add ½ cup of soy sauce. Chop 2 cloves of garlic, add to the dish, also, a little coarse ground pepper. Add a tsp. of olive oil. Mix it all up with your hands, cover and put in the fridge for half an hour.

Slice a large baking potato on a grater. I used the side that makes potato chips or scallops. Watch your knuckles!

Heat a large pan. I use a 3-½ qt. non-stick stainless steel saute pan by Cuisinart. No aluminum and copper is sandwiched into the bottom. It spreads the heat evenly and it you condition the pan with mineral oil once a month or so, use wooden utensils, wipe it out with a paper towel or wet sponge, no soap, it’ll last forever.

½ c. olive oil to the pan.

Put the potatoes in first. Once they get going, clear a space in the middle of the pan and add the chicken. Work on the chicken, turning it so it cooks evenly. I happened to have some smoked bacon on the bone. I cut off the fat and added a little to the chicken.

Mix in the potatoes, then start adding the veggies. I used the following:

soy beans (shelled)
baby carrots
green onion or chives
mushrooms

I didn’t use it, but chopped, fresh kale is also good in this dish.

Because of the flavor of the soy sauce, the only spices I used were coarse ground black pepper and a little minced onion and garlic.

Salt only after you place the food in serving bowls. Add a tablespoon of Earth Balance spread and enjoy!