It amazes me just how technological everything has become in the last few years -- everything gadety is so mainstream and things that used to be just for "nerds" you almost feel left out if you don't have. Amazingly one of the things I find myself using all the time was a gift I got last year for the holidays ... an iPad.
What do I do with it? Well, I surf the web on the couch now (like I need any more laziness where surfing the web is concerned), watch movies via Netflix in bed when I (or one of the kids) isn't feeling well, read on it (with the Kindle app), play games on it (Trade Nations, anyone?), and even plan our weekly menu on it. One of my favorite apps is RecipeGrazer - it's the app from the website keyingredient.com - and every day it has new recipes to browse through. One of the recipes I found this week was for chicken, broccoli and lemon stir fry.
Add some rice, and a dinner is born!
How was it? I'd say it was good ... not overwhelmingly flavored but the freshness of the broccoli and lemon brought it all together. Next time I might used seasoned rice vinegar to add a slight sweetness to it, but overall I'd say give it a try.
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- ¼ to ½ teaspoon crushed red pepper
- 1½ pounds boneless, skinless chicken breasts, cut crosswise into ½-inch-thick slices
- 2 tablespoons canola oil
- 1½ pounds broccoli florets
- 1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
- 2 teaspoons cornstarch, dissolved in 1 tablespoon water
- 2 tablespoons toasted sesame seeds
In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
In a 12-inch nonstick skillet, heat ½ tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another ½ tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add ½ cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.
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