Having a food blog and now being in culinary school I frequently get asked the question, “So when are you going to cook for me?” by friends, acquaintances, and a few people I’ve never even met before. Often times they say it in a joking manner, but I know they’re dead serious and are picking a date in their mind for when it will happen. (Yes, I’m talking about you __________.) Whenever I do find the time to cook for others, I tend to make something easy by sticking to a good ‘ole one pot meal such as a pasta dish or the stir fry in this post. It’s much easier on the cook, and there’s the added bonus of less pots and pans to clean when it’s all said and done. On occasion I may decide to make some elaborate, multi-dish extravaganza (whenever I have time), but mostly I prefer to keep it simple.
Ingredients:
- boneless, skinless chicken breasts
- salt
- pepper
- garlic powder
- ground ginger
- cinnamon
- red pepper flakes
- teriyaki sauce
- vegetable oil
- sugar snap peas
- orange marmalade
- white rice
- black sesame seeds
Procedure:
- Dice the chicken and season with salt, pepper, garlic powder, ground ginger, cinnamon and red pepper flakes. In a bowl or plastic bag, add enough teriyaki sauce to coat and refrigerate for at least half an hour.
- In a wok (or whatever skillet you may have on hand), add a drizzle of vegetable oil and saute the chicken.
- When the chicken is about 2/3 of the way done, add in the peas and continue to saute.
- Throw in a few spoonfuls of orange marmalade and a few more dashes of teriyaki sauce. Taste and adjust.
- Serve over white rice and garnish with black sesame seeds.
Dear Mr. Hutch,
If you cook, I’ll do the dishes…or Ray will…either or
😀
Mr. Hutch,
I love stir fry dishes over rice and this right here looks like it would hit the spot!