April 14, 2011

High Five

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I have had this meal planned for a couple of weeks now but left-overs from other dinners superseded this one.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

~ Enjoy!


  1. Haha you are funny. I only know what day of the week but not date... we are the same. I can't lie without iPhone because all the important things "should" be in there. I can't remember anything especially after having 2nd kid... This stir-fry dish looks great. And it has Ketchup in it! Okay my kids will love this. :-) It looks like I can eat a second bowl with this dish! Have a great weekend Dee!

  2. Oh thank God there are others like me ;) LOL! Isn't that weird this dish has ketchup? This is the second recipe from that cookbook that has called for ketchup. You have a great weekend too!

  3. Dee- Check out my blog- http://theaddictedbaker.blogspot.com/2011/04/sisterhood-of-world-bloggers-award.html

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  4. I found a similar recipe online last week that I wanted to try. Now I am convinced I must.

    And I am so jealous you have Chick-fil-A close. I love that place and always insist on going to one on work trips when we are in the South.

  5. Hi Emily, this dish was super good for lunch the next day too. I ate it cold as I don't like reheated chicken and it was delish!


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