The Kawaii Bunny

A Place for Cute Adorable Food & Things

Chicken Sauté and Broccoli!


Lately we have been having some really nice weather so I have been out and about trying to find new kitchen items to add to my collection. Yesterday I found this really nice tea mug which I was already looking for to leave at my office as I misplaced my old one; however when almost ready to leave I found a cast iron skillet that had grills made into the pan so on impulse I bought it right away.

For the rest of the day I started thinking of all the different things I could make with my new pan, but Ryan really wanted chicken and broccoli for dinner, and that’s it! Nothing too exciting about that meal, he has gained a few pounds so is we are both trying to eat well now.

As a compromise I made chicken and broccoli, but with some flavor! Oh and a small amount of rice for me; you know, since I wasn’t the one crash dieting!

This was a pretty simple dish to make, I really like reading and took the chicken skewer recipe from there, and since I did not have the xiaoxing wine I used sake instead. As well Ryan does not really like Japanese style soy sauce so I used a dark soy sauce instead.

Chicken Skewers

Makes 8 Skewers
2 boneless skinless chicken breasts (each cut into 4 strips and skewered)
4 tbsp soy sauce
1 tbsp lime juice
1 tbsp Sake
2 tsp fresh grated ginger (or 1 tsp ginger paste)
Red chili pepper flakes, to taste
Few drops of fish sauce (optional)
Pinch of sugar approx ½ tsp
Oil for cooking

Take all the ingredients except for the chicken and oil and combine well in bowl, add chicken and let marinate 30 minutes covered in the fridge. Meanwhile soak skewers until ready to use; when ready string chicken on skewers and heat oil to medium heat, cook for 8-12 minutes until fully cooked and juices run clear. 

Bacon infused Broccoli

1 large broccoli head
2 tbsp Bacon Bits (I like Hormel brand)
¼ cup of Beef Broth
1 shallot diced
2 cloves of garlic chopped
2-3 tbsp light Parmesan cheese
Red chili pepper flakes, to taste
Oil for cooking

Heat oil in skillet, add in shallots, garlic, and bacon bits and sauté until fragrant; add broccoli and beef broth and cover with lid to steam greens for about 6-8 minutes. 

Thai Peanut Dipping Sauce

Peanut butter approximately ½ cup to 1 cup
Small can of coconut milk (full on fat)
¼ – ½ tsp of red curry paste
1 tsp grated ginger
2 tsp lemon grass
Few drops fish sauce
2 tbsp soy sauce
2 tbsp hot sauce
Pinch of red pepper flakes
2 tsp Rice vinegar
2 tsp sugar
1 tsp peanut oil

Take all ingredients EXCEPT peanut butter, coconut milk, sugar, and hot sauce; put into pan sauté until fragrant then add peanut butter hot sauce, and sugar mix well, remove from heat add coconut milk. Add more hot sauce, sugar, vinegar, soy sauce based on taste preferences this is really just the way I like mine.

Serve with Jasmine Rice!