Tuesday, March 10, 2015

Some Like it Hot

I can say with pride that I am not a girl to get in a rut when it comes to my menu for the week.   New recipes are like Christmas to me, and, thankfully, my kids don't mind eating new things (most of the time). 
One year for Spring Break, we did a fun project that I called "Eat Around the World" where the kids helped navigate unfamiliar grocery stores, we purchased ingredients I had never heard of, and we prepared meals from different cultures.  We had so much fun tasting new things and learning just a little bit along the way.   A favorite night on this journey was Chinese food night.  (ok, it might have been because the kids' grandparents had just returned from China and brought lanterns and strange new snacks, but whatever)  I had to get over my fear of using ingredients that I was unfamiliar with for this project, and I'm so glad I did!  Now I'm completely fearless. (maybe not completely)  The point is, don't be afraid of new food.  Don't knock it til ya try it.  And you should try THIS.... (especially because it comes together in half an hour!)



Sweet and Spicy Chicken
serves 4

what you need: 1 skillet, 2 sauce pans, sharp knife, cutting board, gallon sized zippered storage bag, small bowl

4 chicken breasts, diced
1/3 Cup cornstarch
3 Tablespoons oil

1 1/2 Cups brown rice
3 1/2 Cups water

1 Cup water
3 Tablespoons Sriracha
1 Tablespoon minced garlic (the kind in the jar)
1/4 Cup soy sauce
1/4 Cup sugar
3 Tablespoons honey
1/2 Cup shredded carrots
1/2 Cup chopped green onions

2 Tablespoons cornstarch
2 Tablespoons water

Begin by dicing the chicken. Pat it dry with a paper towel, then transfer to a zippered bag.  Add cornstarch and shake it up to coat the chicken.  Set aside.

In one of your sauce pans, over medium high heat, pour rice and water in and bring it to a boil. Allow it to boil a minute or two, then reduce the heat to low and put a lid on it for 20 minutes.

Go ahead and turn the heat on to your skillet, medium high, and add 3 Tablespoons of oil, so the oil can start getting hot and ready for the chicken its about to meet.

In the other sauce pan, start dumping in ingredients for your sauce.  Turn the heat on to medium and start with 1 Cup water, then Sriracha, garlic, soy sauce, sugar, honey.  Stir this around a bit and let the components start to get friendly.  In a small bowl, mix 2 Tablespoons cornstarch with 2 Tablespoons of water stirring til completely combined, then add to the sauce pan.  Stir this every few minutes so it doesn't get stuck in clumps.  We don't really like clumps.

Add the chicken (coated in cornstarch) to the hot oil and let them sizzle away.  Keep half an eye on these guys, stirring from time to time, but not constantly.  It will take maybe 15 minutes to get all nice and cooked through.

The sauce should be nice and thick by now, add in the carrots and onions, and stir around, they only need a few minutes in here.
Check in on your rice, it should be just about perfect. 
Transfer the chicken to the sauce and stir to coat.

Plate the rice first and top it with the sweet and spicy chicken - brace yourself for the love and adoration of those around you. Its a lot to take in.