I waited all week to attend the Minnesota Grillfest 2013 which took place at The Depot in downtown Minneapolis this past weekend. Thankfully, the outdoor space is covered as it has been raining heavily the past few days. Even so, I was delighted the deluge stopped on Saturday morning before we left. By the time Ro-Ri San and I got to the venue, everything was nice and dry.
The Grillfest promised to be a fun event with life music and lots of grilled foods, summer wines, and specialty beers to taste. We were each given a bag with a bottle of water and a wine glass to go on our “tour”. We started at the top end of the outdoor section, sampling grilled steaks, ham, and salmon as we went along. Out came our wine glasses which were repeatedly filled with wine and beer.
At the very end of the arena was the stage were there was a life demonstration going on. Since it was already midway through the demonstration, we decided to loop around and head towards The Mom Squad instead. These three beautiful and friendly ladies in black were representing Gold’n Plump, the people committed to good quality, hormone free chicken. If you have been to Minnesota, chances are you would have heard of or eaten Gold’n Plump chicken. I like many others, use their products all the time.
The guys were grilling All Natural Boneless Skinless Chicken Breasts flavored with an Asian inspired blend of natural ingredients. Ro-Ri San and I both had two helpings each of their juicy and tasty grilled chicken. Thank you guys!
After a little chit-chat, we were ready to move on as there were still many more stops ahead of us. We ate more grilled sausages and pork with a spicy jerk sauce refilling our glass as we went along. It was all very tasty and enjoyable. We also checked out the latest grilling products on display at special prices.
Next, we proceeded to the indoor section where there was still more food and drinks to taste. Oh my! There were all kinds of sauces, marinades, dressings, oils, and dips. There were also munchies, cheeses, knives, and chopping boards as well.
After three hours of stuffing myself, I was ready to head home. I had to say “hi” to these three lovely ladies before we left. Perhaps I will see them again next year.
On our way home, we stopped by the grocery store to pick up a couple packs of Gold’n Plump chicken breasts. The clouds were moving in and it was starting to rain again. No backyard grilling as the weather was not cooperating. Besides, Ro-Ri San and I have had our fill of grilled meats for the day. The idea of a quick and healthy Chicken Asparagus Stir Fry with a bowl of brown rice sounded much better. I was quite sure the boys would enjoy it as well!
This quick and easy chicken stir fry is a mainstay at our house. I usually add some seasonal vegetables to my meat stir fries to give them a contrast of taste, textures, and colors. To prevent the vegetables from becoming overcooked, I like to first sear them at high heat and then remove them from the pan. They are returned to the pan after the chicken is cooked, only long enough to be mixed and coated with the sauce.
Sesame oil loses its fragrance at high heat. It is best to add it at the very end so that it retains its aroma and flavor. Do give this Chicken Asparagus Stir Fry a try. Once you have done it, you may never want to do another take-out!
- 15 oz (425g) chicken breast, thinly sliced
- 1 lb asparagus, trimmed and cut diagonally into 2 inch pieces
- 1 medium sized carrot, sliced into half lengthwise and then sliced thinly at a diagonal
- 2 tbsp vegetable oil
- 1-inch knob ginger, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp Shao Hsing rice wine
- 1/8 tsp pepper
- 1 tsp corn starch
Marinade chicken with soy sauce, rice wine, pepper, and corn starch for 20 minutes.
Heat up wok or large fry pan. Once wok is heated, add 1 tablespoon vegetable oil followed by asparagus and carrot. Stir fry for about 2 minutes. Remove and set aside.
Add remaining tablespoon of vegetable oil to the wok. Sauté ginger for about 1 minute. Stir in garlic for 30 seconds.
Add marinated chicken and ¼ cup (60ml) water. Fry for 3 to 4 minutes.
Return asparagus and carrots to the wok. Add salt to taste. Stir to get everything well mixed, about 2 minutes. Drizzle sesame oil over chicken and vegetables.
Remove and serve immediately with steamed rice.
Disclaimer: I was given two tickets to the Minnesota Grillfest 2013 on behalf of Gold’n Plump. All opinions remain my own. For full disclaimer, please click here.
Enjoy…..and have a wonderful day!