Star, stripes, and stir-fry

Recipe made by: Robbie Shorr

We’ve all heard it before: America is a melting pot. Luckily for us, this idea rings true in the culinary realm as well. On any given city street in the US you can find a French, Chinese, Italian, Argentinian, Japanese, or Lebanese restaurant. Of course, such a diversity of delicious food is great, but why stop there? An entirely different level can be reached through fusion: using the flavors of one region with the cooking style of another. Now that’s the most delicious cultural exchange I’ve ever heard of.

Ingredients:

  • 2 sweet potatoes
  • 3 boneless, skinless chicken breasts
  • Asparagus
  • Salt
  • Pepper
  • Garlic
  • Paprika
  • Barbecue sauce
  • Maple syrup
  • Water

Directions:

  1. Add olive oil to a pan over medium-high heat.
  2. Cut the sweet potatoes into 1/2-inch cubes and add them to the pan. Season with salt, pepper, garlic, and paprika. Sauté for 10 minutes.                                 img_1849
  3. While the sweet potatoes are sautéing, cut the chicken breasts into 1/2-inch cubes and add them to the pan. Season with salt, pepper, garlic, and paprika. Sauté for 7 minutes.          img_1850
  4. While the sweet potatoes and chicken are sautéing, cut the asparagus into 2-inch long pieces add them to the pan. Season with salt, pepper, garlic, and paprika. Sauté for 6 minutes.                                                                                                                        img_1851
  5. Once everything is in the pan, combine barbecue sauce, maple syrup, water, paprika, and garlic, mixing until it has the consistency of soy sauce.
  6. Add this sauce to the pan and sauté for another minute.

Why this recipe is good for college students: Though this recipe requires a lot of cutting and sautéing, the prep time can be compressed if the multitasking is handled efficiently. The chicken can be cut while the sweet potatoes are in the pan, the asparagus can be cut while the sweet potatoes and chicken are in the pan, and the sauce can be prepared while everything’s in the pan. This lack of dead time is perfect for a college student with a busy schedule.

Why this recipe is good for those who keep Kosher: Many pan sauces call for cream, but this sauce is able to achieve the desired consistency without any dairy at all.

What I would do differently if I made this recipe again

  • If I were to make this recipe again, I would use a bigger pan, so all components of the dish are able to contact the pan surface.
  • If making this recipe again, I would add some salt to the sauce to balance with the sweetness of the maple syrup.
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