Ingredients
2 chicken breasts (boneless, skinless)
2 tablespoons oyster sauce
2 tablespoons olive oil
10 garlic cloves
3 carrots
1 head cabbage
1 cup broccoli
1 red pepper
2 cups spinach
2 eggs
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tenderize and marinade chicken in oyster sauce overnight. dice chicken and cook in 2 tablespoons of olive oil. stir together cornstarch and soy sauce and add to chicken mixture. thinly slice garlic, shred carrots and chop cabbage, broccoli and peppers. steam until vegetables are tender. chop spinach and add to steamed vegetables. toss until spinach is slightly wilted. drain vegetables of excess water and mix with chicken in large bowl. whisk eggs. lay out six egg roll wraps at a time. wet edges with whisked egg. drop 2 tablespoons of filling across bottom third and tightly roll from bottom corner tucking in both sides. set aside on wax paper. repeat 10 times. in large skillet fry egg rolls until all sides are golden brown. drain on paper towel. serve with low sodium soy sauce if desired.
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Controlled pour dispenser — drizzle olive oil without glugging
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
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Controlled pour dispenser — drizzle olive oil without glugging
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely