Hello again, lovelies! It's time for another Adventure with The Cook Who Doesn't Properly Measure Anything, But Still Posts Anyway.
I'm thinking of trademarking that title, or maybe I'll change my middle name to that. Like one of those awesome Puritan names like "Nicholas Unless-Jesus-Christ-Had-Died-For-Thee-Thou-Hadst-Been-Damned Barbon" only it would be Marie Cook-Who-Doesn't-Properly... well you get the idea. It'd make a hell of an acronym.
My point? I made some stir-fry. And I'm gonna tell ya about it. O 3 O <3
Time to cook: Approx 45 mins.
Serves: 2-4, Depending on how hungry you are. (We served two with plenty of left-overs.)
*One boneless, skinless chicken breast, cut up into bite-sized pieces
*Half a sweet onion, chopped
*One can of baby corn cobs, drained and cut up into bite-sized pieces
*Half a bag of frozen chopped broccoli
*Approx 2 cloves worth of minced garlic
*Ground ginger to taste
*Salt and Pepper to taste
*Light Soy Sauce
*Dash of sugar
*Approx 1 tpsp. Corn Starch
*Wheat soba noodles
Bring some water to a boil and prepare the soba noodles according to the package.
Meanwhile, in a large skillet or wok, over medium-high heat, heat up about a tablespoon of sesame oil, then add the garlic and the onion. Sprinkle with salt and pepper. Let those babies sizzle until the garlic and onion are nice and caramelized.
Next, add the chicken pieces and sprinkle with ginger. I probably use way too much, because I love the taste of ginger chicken. Generally, I use about 1-2 teaspoons, I'm guessing. But I never measure- just eyeball it until it looks and smells right. Add some salt and pepper, and more oil if it starts to stick. Stir-fry this with the onions until the chicken looks just about done- almost cooked through. You don't want to cook the chicken all the way just yet, because if you do, it'll dry out by the time you're done.
When the chicken looks mostly done, add the baby corn and the chopped broccoli and stir-fry to heat through. The broccoli's a good timer for this part- once it's no longer frozen, but a little floppy looking, the chicken should be just about done if you've timed it right.
Now you pour just enough soy sauce over it to liberally coat the whole bangin' lady. Sprinkle over a dash of sugar (not much) and stir it up like it's 1999. Then add about a tablespoon of corn starch to thicken the whole shebang.