CHICKEN STEW WITH BRITT'S MARKET KINCHI ENJOY DAN:

CHICKEN STEW WITH BRITT’S MARKET KIMCHI by CHEF DAN:

Serves 4

INGREDIENTS:

3 boneless, skinless chicken tenders

1 tablespoon olive oil

2 tablespoons rice wine

6 pinches Seasoned Pepper Medley

1 (5 Oz) bottle of Britt’s Market Kimchi

1 onion,

1 (14 Oz) block tofu, drained and pressed in a strainer in paper towels with a large can on top

2 cups water

6 baby portabella mushrooms

1 red bell pepper

1 jalapeno pepper, chopped

2 scallions, bias cut into 1/2-inch slices

SAUCE:

4 Teaspoons chipolte powder

2 teaspoons Tandoori Masala

1 tablespoon soy sauce

2 garlic cloves, minced

2 pinches Seasoned Pepper Medley

DIRECTIONS:

1.   Place chicken tender in bowl and add rice wine and pepper.

2.    Let marinate for 1 hour.

3.   Chop onion, tofu, mushrooms, and bell pepper and place in a bowl.

4.   Mix together the sauce to make a paste.

5.   In a skillet heat 1 tablespoon oil over medium-heat when sizzling.

6.   Add Britt’s Market Kimchi; sauté for 10-12 minutes.

7.   Add chicken, marinate and sauté for 4-5 minutes.

8.   Add everything else except the scallions, and jalapeño pepper.

9.   Bring to a boil; reduce heat and simmer for 15 minutes.

10.                Garnish with scallions and jalapeno pepper.

11.                Serve with rice noodles or jasmine rice.

ENJOY DAN:                               BON-APPETITE!!