Getting My Groove Back
Like I mentioned in my last post, it's been a while since I've done the whole food blogging thing. Honestly, I haven't been doing much cooking at all. In the post-breakup weeks I indulged myself in ordering junk food and letting my friends feed me. Which was great, and what I needed, really, but now I'm finding out that I'm a bit rusty in the kitchen. Oops.
Last night I decided to cook myself an honest-to-goodness meal, and while it started out a little rocky, in the end I was pleased with myself. I didn't want to get too ambitious, so I picked a Rachael Ray recipe: Honey Chicken with Snow Pea Rice. Yeah, I hate Rachael Ray, but I felt like a 30 minute meal was about all I could handle. Also, I'd been craving Chinese food after watching an Asian-themed episode of the Phantom Gourmet. I figured this would hit the spot.
Well, I started off on the wrong foot as I put too much oil into the rice and then burned it by turning the heat up too high. Not my finest culinary moment. But I somehow managed to get my mojo back, and by the time the meal was finished (more than 30 minutes later, I have to admit) I was pretty darn happy. Small accomplishments, people... sometimes that's all you need.
Honey Chicken with Snow Pea Rice
- 3 T vegetable oil, divided
- 1 T unsalted butter
- 1-1/2 c. long-grain rice
- Salt and freshly ground black pepper
- 1/2 c. dry white wine (I used pinot grigio)
- 4-1/2 c. chicken stock, divided
- Zest and juice of 1 lemon
- 2 large handfuls snow peas, thinly sliced across the width
- 2 lb. chicken tenders, cut into bite-size pieces
- 1/2 tsp. crushed red pepper flakes
- 1 large onion, sliced
- 3 large garlic cloves, chopped
- 3-inch piece of fresh ginger, peeled and grated
- 3 T honey
- 1 T cornstarch
- 5 scallions, thinly sliced
While the rice is cooking, preheat a large skillet over medium-high heat with the remaining 2 T of vegetable oil. Add the chicken, season with salt and pepper, and brown for about 3 minutes. Add the red pepper flakes, onions, garlic, ginger, and honey. Stir frequently and continue to cook for 3 to 4 minutes, or until the onions are tender. Add the remaining 1-1/2 c. of chicken stock to the pan and bring to a simmer. Once at a simmer, combine the cornstarch with a splash of water, and mix to create a thin paste. Add the cornstarch mixture to the simmer chicken, mix thoroughly, and continue to cook for 2 minutes, or until the liquid is thickened. Add the sliced scallions and the lemon juice to the chicken and stir to combine. Serve the honey chicken over the snow pea rice.
Recipe from Rachael Ray 365: No Repeats