Return to Home Page Get a Catalog Search Enter Online Store

Quick and tasty, satisfying and beautiful all at the same time. Raspberry Enlightenment makes the meal.

  • 2 boneless/skinless chicken breasts
  • 1 orange or yellow bell pepper
  • 1 small red onion
  • 1 small (6 oz.) package mushrooms, white or golden
  • 2 TB. olive oil, divided
  • 1/2 tsp. BLACK PEPPER
  • 1/4 tsp. GROUND GINGER
  • 1/4 tsp. KOSHER FLAKE SALT
  • 2 tsp. soy sauce, divided
  • 2 Cups cooked rice

Rinse chicken, pat dry. Season with PEPPER, GARLIC, GINGER and SALT. Heat half the olive oil over medium-high heat in a large heavy pan. Cook the chicken breasts 10-12 minutes, depending on how thick the breasts are, turning after every few minutes so the chicken is browned on both sides. While the chicken is cooking, wash veggies, cut bell pepper into bite-sized pieces, mince onion, and slice the mushrooms.

Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 TB. RASPBERRY ENLIGHTENMENT and 1 tsp. soy sauce, turning to coat both sides. Remove the chicken to a plate by the warm stovetop and let it rest.

Return the pan to medium-high heat, add the remaining TB. of olive oil. When hot, sauté peppers, onion and mushrooms, tossing frequently, until done, as you'd like–from around 5 minutes for crisp-tender to 8 minutes for fairly soft. For the final minutes, add the remaining TB. RASPBERRY ENLIGHTENMENT and 1 tsp. soy sauce, toss to glaze and coat. Divide the veggies between two plates with a chicken breast and 1 cup of freshly cooked rice. Drizzle a little extra soy sauce over the rice if desired.

Serves: 2
Prep. time: 10 minutes
Cooking time: 15 or so minutes

Raspberry Enlightenment 9.5 oz. jar
Black Pepper Fine Shaker 4 oz. bag
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Powdered China #1 Ginger 1.9 oz. 1/2 cup jar
Kosher Style Flake Salt 1 lb. bag

© 2008 Penzeys Spices. All rights reserved.