Recipes

GENERAL MI-GROW CHICKEN!

What you need!

Micro-greens by MI-Grow

½ – ¾ ounce of Alfalfa Micro-greens by MI-GROW

½ – ¾ ounce of Tuscan or Red Russian Kale Micro-greens by MI-GROW

1 ounce of Rambo Radish Micro-greens by MI-GROW

1 ounce of Broccoli Micro-greens by MI-GROW

The rest of the stuff

2 eggs

3 lbs of fresh chicken breasts, cubed into small even pieces

2 tsp salt

2 pinches of white pepper (optional but recommended)

2 cups of cornstarch

4 tbsp spoons of vegetable oil

2 cloves garlic, minced

2 strips of orange zest (you can use 1 tbsp of orange juice instead if you don’t have an oranges or even leave it out entirely, however, it does do quite a bit add balance.)

1 cup and 2 tsp of white sugar

6 tbsp of chicken broth. (best from stock but can use cubes in a pinch)

2 tbsp rice vinegar

½ cup soy. (Not all soy is created equal!! Get 100% soy, you will thank me later)

4 tsp sesame oil

4 tbsp peanut oil

½ tsp ginger, ground

½ cup water

Enough vegetable oil to fry the chicken or a deep fryer. More than enough to cover chicken or use a clean deep fryer set to 350 degrees.

OPTIONAL ¼ – ¾ tsp of cayenne OR 6 to 12 dried chili peppers for heat.

You will need a large pan, with enough oil for deep frying the chicken or a deep fryer about 350 degrees, a wok or another large deep skillet with 4 tbsp oil, 1 large bowel for mixing the chicken, 1 medium bowl for creating the sauce, 3 small containers 2 that can hold a little more than a cup, 1 that holds 4 tsp. A large plate or 2, lined with paper towels, for draining the chicken.

The Prep Work

Start preheating the large amount of oil or deep fryer to 350 degrees .

Take the micro-greens by MI-GROW and chop them up with a sharp knife, set aside.

Mince garlic. Set aside.

Take the large bowel and beat 2 eggs, add cubed chicken, sprinkle 2 tsp of salt, 2 tsp of sugar, and 2 pinches of white pepper. Mix Well.

Add the 2 cups of cornstarch ½ to 1 cup at a time, mix well, keep adding till all gone. Mix hard until it is covering all the chicken pieces completely. Cover and set aside.

In your medium bowel add chicken broth, rice vinegar, soy, sesame oil and peanut oil. Set aside.

In your small containers take one and put 1 cup of sugar and ½ tsp of ground ginger and set aside.

With the remaining containers put ½ cup of water in the larger of the 2 and 4 tsp corn starch in the smaller.

Feng Shui achieved! Now this is where the magic happens!

You should be able to do this in 3 to 4 batches. You fry them 2 times each. The first batch might cook a little faster than the rest so keep an eye on it, Don’t be afraid to turn up the heat as you go if doing it on the stove, keep it at 350.

ROUND 1

Drop 1/3 of the chicken into the oil and use a metal spatula to start break up all the pieces the best that you can, fry for about 3-4 minutes, should look cooked but not very crispy. If it is dark, it is a bit overcooked for this round but that is ok, do a little less in round 2. Put this chicken to one side of your plate and use paper towels to separate the batches or use separate plates. Do this until you go through all the chicken once and have them seperated into batches

ROUND 2

Start with the first batch you did, except this time you only cook 2-3 minutes and rotate till you get to the last one. This is when you begin to preheat the wok on medium to medium low. Finish the chicken and set aside.

THE WOK

Add a piece of test garlic, smallest amount possible. If the temp is right, you should have to cook you garlic for 1 to 2 minutes to achieve that aromatic perfection. If it cooks faster than 1 minute dump the wok and start again. If more than 2 minutes that is fine, you will be turning the heat up soon enough. Scoop out the test piece. If you know your wok or you have done this before, you can skip this step.

Add the garlic. If using chili peppers, add them now or if using cayenne pepper add it when your garlic is almost done, it will starts to change color and taste nutty. You can also smell it change. At the point of the garlic change the zest and quickly stir, do NOT let the zest burn or you will have to start over. Add the MI-Grow Micro-greens and start them wilting a bit. Stir well! Add the medium bowel containing the wet ingredients and the ginger sugar to the mix, Stir well as you Bring the heat up slightly above medium. Continue to stir until the mixture boils. While you are waiting for that to boil, mix the cornstarch and water that you set aside earlier together. Stir well and make sure is fully mixed. Add to the boiling mixture, Stir well, bring back up to boiling for 2 minutes. Stir often. Add chicken, stir till covered, reduce heat and let simmer for about 2 more minutes or until sauce is where you want it careful not to burn the sauce or let it over thicken. Remove from heat.

Serve over white rice and Voila, Nutrient Dense Excellence! ENJOY!!!

Bonus tip:

While you have your oil on, why not think about adding our MI-GROW CREAMY CHEESE WONTONS to your dinner plans. Have these prepped and while you are working on your sauce, let these fry up. Not only will this typically taste better than most take-out, but it is far more nutrient dense with the magic of MI-GROW ORGANIC MICRO-GREENS!