Remember when something would go wrong with the TV and you would get a “technical difficulties, please stand by” message? Or even worse, the vertical lines of sadness? Well, I feel like I should have posted a “please stand by” note about a month ago, because technical difficulties have been happening. (On a side note, isn’t strange to think that kids today never had to experience the awful high pitched beep that came with the vertical lines? I guess the modern equivalent for them is “buffering.”)
For about a year now I have been posting on this blog from my phone because my computer was too old to handle the WordPress editor. It was not ideal–typing with my thumbs, no links to other websites, no way to update my pages, etc. So, my husband and I took the plunge and bought a new computer for ourselves this Christmas. You would think that my technical troubles would be over, but it still took me awhile to figure out how to transfer my pictures from my phone to the new computer. By the time that was done it had been awhile since I had blogged, and once I get out of the writing habit I have a hard time jumping back in.
I find that is true for a lot of good habits. We’re almost to the end of January, which is the prime time for a lot of resolutions to go by the wayside. Maybe you resolved to eat healthier or to make family dinner a priority? This recipe can help with both of those goals.
Chicken & Broccoli Stir-Fry (adapted from Martha Stewart)
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons oyster sauce
- 1 Tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 Tablespoons vegetable oil
- 1 pound boneless/skinless chicken thighs, cut into 1/2″ strips
- 3 teaspoons grated fresh ginger (or 3 Tablespoons grated frozen ginger, see tip above)
- 2 cloves garlic, minced
- 2 scallions, thinly sliced (white and green parts separated)
- 1 bunch broccoli, cut into small florets
- 1-2 Tablespoons sliced almonds
- cooked rice (for serving)
- In a small bowl whisk together the soy sauce, vinegar, oyster sauce, cornstarch and sesame oil.
- In a wok or large skillet heat 1 Tablespoon vegetable oil over high. Add the chicken and cook until browned, turning over as necessary (about 10 minutes). Remove the chicken to a covered bowl (to keep warm) and set aside.
- Heat the remaining 1 Tablespoon vegetable oil in the skillet. Add the ginger, garlic, white part of the scallions, and broccoli. Cook, stirring frequently, until the broccoli is bright green (about 3 minutes). Add 1/4 cup of water, cover the skillet, and cook until the broccoli is slightly softened (about 3 more minutes). Remove the lid and allow the water to almost completely evaporate, stirring to prevent burning.
- Add the sauce mixture, cooked chicken, and sliced almonds to the skillet. Cook, stirring frequently, until the sauce has thickened (1-2 minutes). Garnish with the sliced green parts of the scallions and serve with rice.
Time: 30 minutes