January passed with me not entirely sure what happened- all of the sudden I have a 6+ week old who weighs over 10 pounds (what?! No more newborn clothes or diapers…) and not all of my to do list crossed off. The majority of things on my list were nagging projects or cleaning related. While I made some headway it’s not all done which drives me nuts. For February I had planed to focus on learning. My house clean, nagging projects done I could dive in and hone some skills. Well it looks like there will be cleaning and honing… One big area for learning was the kitchen- trying new recipes, practicing classic techniques, etc. Much of these lessons result in a tasty dinner or dessert if I’m feeling ambitious. Yesterday I tackled yeast bread and cookies, today was a spicy stir fry.
I remember there was a little Chinese restaurant my family would go to in Las Vegas on the rare occasion we were all together. We would share some appetizers and a variety of entrees. My favorite part was always the hot tea- still is with maybe the exception of fried crab wontons… One dish that was almost always on our table at that restaurant (or any other Chinese restaurant) was General Tsao’s chicken. You’ve no doubt had it before- breaded and fried chicken thigh pieces tossed in a sticky spicy sauce served with a heap of starchy white rice. To practice my stir fry skills I decided to try out a lightened up version of this classic but throw in loads of veggies and use brown rice. The result did not disappoint.
I like to coat my chicken pieces in a mix of cornstarch and flour, then lightly brown in canola oil and finish in a 450 degree oven. Then veggies into the pan and add the sauce, recipe here. Return the chicken to the pan and let it all marry while the sauce thickens- serve over brown rice. If you like it extra spicy add in a teaspoon (or two) of sriracha and red chile flakes.