Wednesday, October 26, 2016

Preparing for Winter


So we are preparing for the inevitable...winter.  My absolute least favorite season.  I love the holidays, but I can't stand cold weather and snow.  I'm a flip-flops kinda girl.  Texas weather is really weird.  It can be 10 degrees one day and 80 the next.  Sometimes it's in the 30s in the morning and 80s the same afternoon.  It's hard to figure out how to dress for the day.  It gets hot in the restaurant I work at, so I like to wear shorts if I can.

We've been doing a lot of work around the house to prepare for winter also.  We are finishing up installing a new fence. We had to have a very massive tree removed from our front yard.  It was sick and we didn't think it could take the weight of ice on the branches or strong winds and were worried it would come down on the cars or the house.  And we still need to winterize the pool.  Yuck.

Life can be crazy and hectic, so it's good to have easy meals to prepare.  We made this Chicken & Broccoli Stir Fry last night.  It was so good!  Only three of us ate it and my son ate the most.  There was none leftover for my daughter.  You could add more veggies to this too.  My husband said he wished it had those little baby corns in it.  I would have liked to add green onions to it, but we didn't have any.  I used boneless, skinless chicken thighs here, but boneless, skinless breasts would work too.  It's easy and darn tasty! Enjoy!

CHICKEN & BROCCOLI STIR FRY
1 1/2 lbs boneless, skinless chicken thighs, cubed
3 T butter
1 T sesame oil
1 T hoisin sauce
1 teaspoon dried ginger
2 cloves garlic, minced
1/4 C oyster sauce
1/4 C chicken stock
1/4 C soy sauce
3 T brown sugar
1 T cornstarch
3 C broccoli florets
8 ounces mushrooms, sliced
One 5-ounce can cashews

Melt the butter in a large skillet and add in the chicken. Season the chicken with a bit of salt & pepper.  Cook and stir until the chicken is mostly done, about 5-6 minutes. While the chicken is cooking, whisk together the sesame oil, hoisin, ginger, garlic, oyster sauce, chicken stock, soy sauce, brown sugar and cornstarch.  Set that aside.

Once the chicken is mostly done, add in the broccoli and mushrooms.  Stir it and cover it with a lid.  Cook and steam the veggies for about 5-6 minutes or until the broccoli is tender.  Add in the sauce.  Bring the sauce to a boil and cook, stirring occasionally, until the sauce is thickened.  Stir in the cashews and serve.  This would be great over rice.

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