April 14, 2011
Chick-fil-A just had their grand opening today. They are right up the street! Squeal! When I picked Luke up from school, the first words out of his mouth were "We are having Chick-fil-A for lunch today." "Oh yeah, it's the 14th!" I exclaim. I'm a stay-at-home mom and I honestly rarely know what the date is. The only reason I know what day of the week it is is because I have to get Luke off to school in the morning. Although, there was a time or two that he got himself up and got on the bus. I know, I hung my head in shame as I typed that. There are times I have completely missed an appointment because I don't look at my calendar in the mornings. There may have been a time or two or three that I have loaded the family up into the car to be at a scheduled appointment, arrived at said scheduled appointment and we were the first ones there! Wrong date doofus! My hubby has lost faith in me in regard to appointments. I don't blame him one bit as I have never had faith in my appointment schedule stuff. He looks over at me when we show up to said "scheduled" appointments and asks "Are you positive this was tonight?" I with my confident face on "Yes, I swear it was. I'm pretty sure. I think."
Where does this all lead to? I have no idea. Geez, sometimes I just start to ramble. Sorry!
I have had this meal planned for a couple of weeks now but left-overs from other dinners superseded this one.
Five-Spice Chicken with Sugar Snaps
Yields 4 servings
1 pound skinless, boneless chicken, cut into 1/4 inch bite size pieces
2 Tbsp. minced ginger
3 tsp. dark soy sauce
2 tsp. honey
1 tsp. cornstarch
1 tsp. Shao-Hsing rice wine
1/4 tsp. five-spice powder
1 tsp. sesame oil
1/4 cup chicken broth
2 tsp. ketchup
2 Tbsp. peanut or vege oil
2 1/2 cups sugar-snap peas, strings removed (about 8 oz.)
3/4 tsp. salt
In a medium bowl combine the chicken, minced ginger, 2 tsp. of the dark soy sauce, honey, cornstarch, rice wine, and five-spice powder. Stir in the sesame oil. Stir to combine. In a small bowl combine the broth, ketchup, and the remaining 1 tsp. dark soy sauce.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. of the peanut oil, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then, using a metal spatula, stir-fry 1 minutes, or until chicken and any juices that have accumulated to the wok. Swirl the broth mixture into the wok, sprinkle on the salt, and stir-fry 1 to 2 minutes or until the chicken is cooked through.
Source: Stir-Frying to the Sky's Edge
Labels: Chicken Recipes