Saturday, June 25, 2011

Abby likes Spicy Chicken

George Costanza, anyone?

Anyway, Abby doesn't like chicken normally. She has had some problems with eating what we give her for a while now. It is our one frustration with her. She likes to toss her food over the side of the high chair. Not because she is done eating, or because she full. For funsies. She will eat a few bites, then toss, or just toss without tasting, and {maybe} 2 minutes later eat the same food I've retrieved from the floor back on to her high chair. She loves toast and loves strawberries, but sometimes she'll toss even those foods too. Again, just for funsies.

Despite the seeming lack of reason behind throwing her food other than to play the gravity game, she has never tried chicken. She seems to have decided months ago that she would have nothing to do with it and she would be the minority in America and not love it.

 So. On to the chicken that she would eat.

Has anyone had the lemon pepper chicken at Pei Wei? They took it off their menu several months ago, but that stuff was good. They had a similar dish at their sister store PF Changs, lemon pepper shrimp.

They both taste very similar, but we like the chicken variety a little better. Spencer has made it for us twice now, and it is really yummy.

She loved it.

She ate a whole bunch of it. We had previously discovered that she likes lemons, but I think it was the sauce that she liked the best. That girl loves her sauces.

 Want to make it too?

P.F. Chang's Lemon Pepper Shrimp

1 Tablespoon vegetable oil
2 Tablespoons chopped garlic
1/2 Teaspoon minced ginger
1/3 Cup soy sauce
3/4 Cup water
2 Teaspoons cornstarch
1/4 Cup dark brown sugar
2 Teaspoons lemon juice
2 Teaspoons coarse grind black pepper
1 Pound medium raw shrimp (31/40 count), shelled and deveined
1/2 Cup cornstarch
1 Cup vegetable oil
4 thin lemon slices, each cut into quarters

1 Teaspoon vegetable oil
2 Large green onions
1 Cup bean sprouts
Sauce: Heat 1 tablespoon oil in a wok or large saucepan over medium heat.
Sauté garlic and ginger in the hot oil for about 15 seconds being careful
not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the
water and add the mixture to the pan. Add brown sugar, lemon juice and black
pepper and bring mixture to a boil. Simmer for two minutes then remove it
from the heat.

Shrimp: Coat all the shrimp generously with cornstarch. Let the shrimp sit
for about five minutes so that the cornstarch will adhere better. Heat a cup
of oil in a wok or large skillet over medium heat. Add the shrimp to the pan
and sauté for 3 to 4 minutes or until the shrimp starts to turn light brown.
Strain the shrimp out of the oil with a slotted spoon or spider and dump
oil. Replace shrimp back in the wok the lemon slices, sauté for a minute,
then add the sauce to the pan. Toss everything around to coat the shrimp
thoroughly. Cook for another minute or so until the sauce thickens on the

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium
saucepan. Cut the green part of the green onions into 3" lengths. Add green
onion slices and bean sprouts to hot oil along with a dash of salt and
pepper. Sauté for a couple minutes until green onions begin to soften.

Assemble Dish: Pour the green onions and sprouts onto a serving plate. Place
shrimp over the vegetables and serve.

Servings: 2

We've cut out the bean sprouts, and used light brown sugar because that is what we had on hand. Again, we used chicken and it was very tasty.
Trust me. Yums.

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