Turbo Speed Protein: Hoisin Chicken Breast

Sup guys,

I’ve been going nuts over using chicken breasts because they are a really easy meat to work with yet packs a good serving of healthy white meat protein which is perfect for a post-workout meal. I’ve been whipping up this recipe as an excellent dinner after my harder workout days to help my growth, and it’s super simple, quick, nutritional, and quite delectable!

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INGREDIENTS (For one serving)

1 Chicken breast, boneless
-1/2 green/red bell pepper
-1/4 onion
-1.5 Tbsp hoisin sauce
-2 Tsp olive oil
-2 or 3 pinches of salt
-Chili flakes

PROCEDURE

1) Dice the chicken breast into cubes
2) Cut the bellpeppers into strips, and chop up the onion
3) Heat up pan and place the diced chicken into the pan
5) Add the olive oil over the chicken
6) Allow the chicken to cook for about five minutes with even stirring, until the chicken has turned white all around
7) Once chicken has turned white, add hoisin sauce, bell peppers, onions, then chili flakes into the pan and stir to distribute evenly
8) Serve with favorite choice of carb (rice or bread)

OBSERVATIONS
Approx Time: 20 minutes
Difficulty: 2/10

-Hoisin sauce and the chili flakes add a nice flavorful zest to the chicken; the sauce can be substituted with other sauces such as soy sauce or ketchup
-Chicken breast has always been criticized due to its blander and more boring flavor as opposed to it’s dark meat counterpart. This is partially due to its easiness of moisture loss. The olive oil helps coat the chicken all around, giving a slight hydrophobic “shell” around the chicken to help minimize moisture loss. Even then, I noticed there is still much water being lost from the breast, and I am currently seeking better ways to help retain its moisture for an even juicier end product!
-Bell peppers are jam-packed with vitamin A, C, and carotenoids, making it a valiant ally for your body, reinforcing your immune system and helping to prevent cancerous cell formation! A fun fact I researched online was that red bell peppers contain more concentrations of the said nutrients, making it much more healthier than it’s green unripened counterpart. Red bell peppers hence are more expensive due to the time and care taken by farms to ripen it up (the saying “you get what you pay for” certainly applies to this situation). You however lose some of this nutritional value from overcooking due to the denaturing factor of heat on the vegetable, so I like to introduce the bell peppers towards the end to compromise between retaining maximum health benefits and giving it a nice stir-fried taste.

Enjoy!

REFERENCES

Bell Pepper health benefits:
http://www.whfoods.com/genpage.php?tname=foodtip&dbid=68

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