…My friiiennndddsss! Holla mi bloggie amigos and martes feliz. (YES Caitlin, I KNOW you LOVE my terrible spanglish !)
Big plans for everyone today/tonight? Sounds like everyone & their brother get tomorrow off of work?! Except for me of course! GUF. Ohh well. I just hope tomorrow doesn’t go as slowwwwwwwly as today has been going. It’s been a rough one, not gonna lie. I guess I just got spoiled by the light speed at which Monday traveled!
Lunch was consumed a la desk style and photographed a la broke down iPhone style. I know, you’re totally jealous.
Can I please make another plea for a new camera?! Anyone?! Tttttttttjjjjjjjjjj??
Ahem, anyways, that blurry mess is actually spinach topped with cukes, romas, bleu cheese, peppered turkey, CHIC peas, sprouts and green pepper. Said it before, I’ll say it again, I <3 SALAD!!!
Once I finished up at worky work I ran to the grocery store for a super fast run through to get the holiday essentials- TJ and I have big plans- 2 thanksgivings in ONE day! So, on the shopping list was appetizer supplies, materials for a dessert I hope I don’t bomb and a forklift to transport us home after 2 dinners. Sadly, they were fresh out of forklifts (and GARLIC!!! WTF).
PS I thought I would be avoiding crowds by going early afternoon on a Monday but holy MOLY people, the store was a MAD HOUSE. Like, drove around 5 minutes just waiting to get a parking spot, then waited another 30 min in the SELF CHECKOUT line! GAHHHH. C’mon, I have places to be, yo! Like at my boyfriend’s first official game of his 7th grade basketball season!
AWWWW! High scoring game, hey? Jk, jk this was early in the 1st period. I am happy to say TJ & his boys won 28-23! Go lil Lakers!
So to reward the coach for his hard work paying off, I whipped up his favorite stir fry dinner.
SPICY Szechuan Chicken
2 boneless, skinless chicken breasts, cut into 2 inch cubes
1/4 cup flour, seasoned with S & P and 1 tsp red cayenne pepper
1 bell pepper, diced
1 medium yellow onion, sliced thinly
1 broccoli head, florets seperated & stalk sliced
1 carton of baby bellas, sliced
3 garlic cloves, minced
1 can baby corn
1 can sliced water chestnuts
Sauce
2 Tbsp Rice wine vinegar
1 Tbsp Sherry cooking wine
1 Tbsp bbq sauce
1 Tbsp low sodium soy sauce
1 Tbsp brown sugar
1 Tbsp crushed red pepper (less for less spicy!)
1 Tbsp minced ginger
1. Prep all your veggies. Preheat wok/nonstick pan to high. Toss cubed chicken in flour.
2. Add chicken to hot pan. Let sear for 2 minutes & flip. There is no easy way to get a good crust on your chicken- I found the best way is to add the chicken to the pan piece by piece and then flip individually as well. Once chicken is sufficiently golden, remove from pan. Make sauce by whisking all ingredients until combined; set aside.
3. Add onions, peppers & garlic. Stir fry 2-3 minutes, or until garlic is fragrant. Add broccoli & mushrooms. You may need to add 1-2 tbsp of water to keep things from sticking/ steam the broccoli. Cook veggies an additional 4-5 minutes. Add canned water chestnuts & baby corn. Toss to combine.
4. Make a well in the middle of the veggies & add the sauce. Let simmer 1-2 minutes, or until thickened. Add chicken back to pan & combine with veggies & sauce. Remove from heat & let sit 2-3 minutes.
Not sure why that looks upside down. How is that even possible? Oh well.
Serve spicy chicken with teriyaki noodles (broken up whole wheat spaghetti, cooked, then tossed with teriyaki, garlic, ginger & green onions; topped with toasted sesame seeds). Garnish with crushed peanuts & sriracha, if it just ain’t hot enough.
Enjoy again for lunch the next day (and the next and the next and the next. Makes a TON!!)
And promise you’ll come back even if I have to keep taking crappy pics with my iPhone. Please?!
Muah.
Catch you all manana for a recap, since tonight I am breaking out a special recipe that the boyfriend MAY or MAY NOT hate.
EEEkkk wish us luck!
Good luck with the new camera, I’m sure you’ll score one soon (esp if you keep making these yummy dinners for a certain someone 
) !!
