Delicious Chicken Mega Onslaught of Taste

I made some amazing food tonight. I decided to mix up a crazy dinner.

Here’s the recipe… for mike d’s very own Delicious Chicken Mega Onslaught of Taste.


some seasame oil
1/2 zuchinni
handfull almonds
1 carrot
1 stick celery
1 large chicken breast
hefty dose of soy sauce
knife tip full pre-crushed garlic
dollop worcestershire sauce
dollop oyster sauce
2 tablespoons or so honey
lil’ bit of corn starch
lemon juice
collared greens 4 large leaves?
quarter onion
little bit of Greyer (sp) swiss cheese
a peach.

Heat up some oil in a wok. Throw in garlic. Add chicken and scallions. cook a little bit as you cut the onion into little bits. Add onion. stir. Cut the carrot and the celery. Add. Cut the greens into biteable pieces. Add greens and almonds.
Add the soy, oyster, worcestershire, and lemon juice. Cook for a little bit. Add honey. Thicken the liquid with a rue (usage?) of cornstarch and water. Add the cheese. Let it cook for a little more time. Cut up a peach. Add the peach. Cook until the peaches are warm. Serve in a bowl. Enjoy!

Peachy Delicious

3 thoughts on “Delicious Chicken Mega Onslaught of Taste

  • 6/30/2006 at 8:58 am

    While it looks good I think it sounds a little busy in the flavor dept. When I eat something I don’t want my mouth to go int o seisures over the amount of taste in each bite. I also don’t like oysters sauce….but I’m glad you liked it fatty. Keep packing it on…winter is coming and you don’t want to be caught unprepared.

  • 6/30/2006 at 9:55 am

    More shotgun than sniper rifle of flavor…
    It has a stir fry sensibility to it but then it takes these random detours into the south for the collard greens and peach and the salt levels must have been through the roof with that hefty dose of soy sauce…

    Anyways, it it tasted good then good times.

    oh, and the words you’re looking for are Roux and Gruyere. You can thank the French and Swiss.

  • 6/30/2006 at 10:41 am

    That’s is crazy variety there. May I recommend kale as an alternative to collards. We find the kale to be more mild in that greens after taste/mouthfeel and less chewy than collards. Also for the meatier greens (kale/collards as opposed to spinach) we always blanch in boiling water for 3-5 minutes before adding to a stir fry or other dish.

    I am impressed that you are cooking with collards. If you wants suggestions for greens Alton Brown’s basic suggestion is great, pair greens with strong flavors. So bacon, sausage, blue cheese, or something like a strong lemon/citrous flavor all pair extremely well with collards, kale and the like.


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