Category: brocolli

Ankitha Gadag’s Spicy Chicken Stirfry

An Ankitha Gadag original recipe – learn how to make a super delish Asian inspired stirfry !

Hey guys, welcome to Ankitha Gadag Recipes!

This recipe gives me life, seriously. It’s the perfect weeknight entree or side and it’s great for getting rid of those veggies in the back of your fridge, going bad. You can throw anything you like in there, I chose to stick with the basics – bell peppers, broccoli and jalapeno peppers.

I am going to let you all in on a little secret. The secret to a great Asian-inspired stir fry lies in 4 basic ingredients – soy sauce (duh), rice wine vinegar, fish sauce, and sesame seed oil. These 4 ingredients paired together can make any stir-fry taste uhhhhmazing.  For more Thai style dishes, I always mix in some fresh Thai basil leaves. You can learn more about my obsession with them from one of my previous posts here.

Without further ado…

Ingredients:

  • 1 lb Chicken breasts (cut against the grain, into strips – this is important!!)
  • 2-3 jalapeno peppers (thinly sliced)
  • Veggies of your choice (broccoli,  bell peppers)
  • 1-2 cloves garlic
  • 1/2 inch ginger scraped
  • fish sauce ( few splashes )
  • rice wine vinegar ( few splashes)
  • sesame seed oil (few splashes)
  • soy sauce (1 cup)
  • lightly dusted Arrowroot Starch
  • S & P
  • toasted sesame seeds (optional)
  • thai basil leaves (optional)
  • 1 cup chicken broth

 

  1. Pat chicken breasts dry, cut against grain into strips. Add S&P and dust with arrowroot starch
  2. In a small bowl, whisk together the broth, fish sauce, soy sauce, vinegar, and sesame seed oil
  3. Warm a wok or large frying pan over medium-high heat and add the oil. Add the chicken and stir–fry for 5 minutes until lightly browned.
  4. Add the veggies and cook an additional 5 mins. 
  5. Whisk the sauce once more and pour it into the pan. Bring liquid to a boil and let simmer until it reduces by half, about 3 more minutes.
  6. Stir in the basil and cook until it is just wilted.
  7. Serve immediately.

For step by step deets, check the video below:

As always, thanks for watching. See y’all next time.

XOXO,

Ankitha Gadag

Shrimp and Veggie Pesto Pasta

Pasta can be flavorful… and healthy
This spicy, garlic pesto shrimp pasta is packed with mouth-watering flavors. Its still creamy from the pesto yet light without all the heavy cream that is typical of pasta dishes. The charred broccoli in the dish brings a great crunch to complement the shrimp. This dish is truly the best of both worlds… flavor and health.
I used an orecchiette pasta from Italy for this dish, but feel free to incorporate your favorite type of pasta. I have tried this recipe in the past with angel hair pasta and spaghetti.

spicy garlic shrimp pesto pasta

Ingredients: 

  • Garlic (A TON, around 10 cloves)
  • Parsley (a handful)
  • Shrimp (1 lb)
  • 1/4 th cup pesto ( used this pre-made italian version which can be found here )
  • dash of black pepper
  • 1 jalapeno
  • dash of dried basil
  • dash of dried oregano
  • dash of red pepper flakes
  • Broccolli florets ( I used broccolli, but this would also go great with mushrooms, asparagus, or zucchini)
  • 1 lime
  • Parmesan grated (for topping)
  • Pasta ( of your choice, I used orecchiette )
Recipe:
garlic parsely pesto

  1. Grind the garlic, parsley and jalapeno into a paste
        2. Heat olive oil in low heat, and add the parsley pesto blend (from step #1) into the pan

  1. Add in the shrimp to this mix

  2. Cook on low heat for a few mins. Add the lime, salt, and black pepper at this point. You want  to heavily coat the shrimp with the black pepper.

  3. After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10  mins.

pesto shrimp

  1. Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings.

  2. Top with a heaping spoonful of Parmesan, and serve! Voila!

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