Chicken with Mushrooms and Zucchini

We are going to be visiting New York City this weekend. It's our first visit since we moved. All of the plans just fell into place last night, so now we can let ourselves get excited. We have been having ongoing car problems with our 1985 diesel Mercedes (it seems to have air in the system and doesn't like to start). We didn't want to get stuck somewhere along the way, so we decided to rent a car. Now that we have transportation and a place to stay, it's time to start figuring out what and where we want to eat.

When you visit a former home town, where do you like to eat? Is there a place that just calls out to you that you must visit each time you are there?

Last night we enjoyed some chicken with mushroom and zucchini and a side of kale. The dish is very flexible-it would taste nice with some Italian seasonings and tomatoes, herbes de Provence would work well, but we went with some soy sauce, sesame oil and garlic.

Chicken with Mushroom and Zucchini serves 2
1 T butter
10 oz of mushrooms, sliced
2 medium zucchini, sliced
4 cloves of garlic, minced
1 T soy sauce
1 T sesame oil
1 chicken breast. sliced

Melt the butter over medium heat, and add the mushrooms. Cook until browned and remove from pan. Add the zucchini and cook until tender, and then set aside. Add the sesame oil and chicken and cook until browned on all sides. Add the garlic, zucchini and mushrooms back into the pan. Sprinkle with soy sauce and cook for a couple of minutes for the flavors to combine and to ensure the chicken is cooked through.


This post is part of Traditional Tuesdays, Tuesday Glam Party,  Tempt My Tummy Tuesday, and Hearth and Soul  Blog Hop. 

Chicken Bulgogi Salad

We always enjoy Bulgogi when we eat at Korean restaurants. Bulgogi is made from thin slices of steak (or sometimes chicken or pork). The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions, or mushrooms. We have had it served by itself or with cellophane noodles.

We decided to recreate bulgogi at home, but with chicken that we had on hand. Because it was a scorcher again today, we decided to serve it over a salad. My husband already had the chicken thinly sliced and marinating by the time I got home from work. I rummaged through the fridge to see just how many salad fixings we had. We were going to be three for dinner tonight, so I had to stretch a bit. We ended up having spinach and finely shredded cabbage tossed in oil and vinegar. Topped with blanched green beans, chopped heirloom tomato, chicken and corn. It was very tasty, a little chewy because of the cabbage, but overall really good.


Chicken Bulgogi
2 large chicken breasts
1 T sesame oil
2 T tamari or soy sauce
5 green onions, chopped
1/2 small red onion, chopped
1 T maple syrup
1 t sesame seeds
2 T oil

Thinly slice the chicken (if it is slightly frozen this is much easier). Mix with the sesame oil, tamari, onions, maple syrup and sesame seeds. Cover and let marinate for at least an hour. Heat a wok or a deep frying pan, and add oil and the chicken and the marinade. Cook until the chicken is cooked through (about 5 minutes).

This post is part of Real Food Wednesday at Kelly the Kitchen Kop.

This post is part of Works-For-Me Wednesday at We are THAT Family.