Thursday, December 18, 2008

Chicken Stir Fry over Rice

Well, we're strapped in and awaiting the much anticipated storm. The ice has begun, and I guess after about a half of an inch of that has accumulated, the up to 12 inches of snow will fall. Thankfully, I don't have to go into work until a huge Christmas event in the afternoon, so they'll most likely have the roads plowed and salted by then. The past few after-snow mornings before they plowed was a little treacherous, to say the least. I own a Jeep and have no idea how people drive tiny compacts around all winter. Tuesday night, after about 8 inches of snow, I had to drive the whole way home with 4WD on and it took me 45 minutes to traverse my usual 8-10 minute route. I shouldn't complain though, it took Johnny two hours to commute his usual 30 minute drive home.

Tonight was another quick favorite. I took the remaining three thin chicken breasts and cut them up, along with a small onion, half of a green pepper and 1 large carrot.

Those were thrown in our stove-top wok with my new Hoisin sauce from Value City and some soy sauce to thin it out. While I stir-fried away, Johnny contributed to the meal by making instant rice. We do have the "real" stuff, but it was getting late and I didn't want to wait 20 minutes for it to simmer.

When the chicken and vegetables were almost done, I threw in a spoonful of pre-minced garlic and handful of roasted peanuts. Once the rice was done, that went down first and we scooped the stir fry mixture atop. I tried a little bit of the Hoisin sauce before adding it to the pan, to make sure I would like it before ruining a whole meal. It tasted good, but after mixing and cooking with the stir fry flavors, it tasted GREAT! I'm hooked!

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