I made this huge, gorgeous Thai chicken satay stir fry dinner for John. The knife slip while I was cutting green pepper, and cut my bitten-down nail. Not two minutes later I realized I was trying to grate baby carrots. What kind of a stupid idea was that? I avoided another incident there.
The dinner was delicious. John was so impressed he jumped right up after and did the dishes! I got this recipe off Rachael Ray's 30 Minute Meals several months ago, but today I randomly had all the ingredients to make it. I picked this one in the first place because I new I'd never have lime juice or cocount milk, key ingredients in other recipes. This is the first 30-Minute Meal I've actually made and it took me about 50 minutes (not including whatever dessert she put with it). Here's the recipe (Susie-ized):
Mon Aug 01 2005 19:59 PST (Susanna Chadwick) Close Encounters of the Sharp Kind:
I got attacked by a staple today. For anyone who doesn't knnow how clumsy I am, that means I accidentally attacked myself with a staple. I was sitting there talking to Andrea trying to get it out of my finger, and realized I was getting nowhere, so she finally did it.
Chicken Satay Stirfry with Orange Jasmine Rice
Zest of 1 Orange
1 cup rice
2 cups water
2 T. oil
1 lb. chicken, cut into bite-size pieces
3 cloves garlic, crushed
1 medium yellow onion, sliced
1 red bell pepper, sliced (I used green, but I think red would be better)
1 cup matchstick carrot pieces
6 scallions, cut into 2 inch pieces
1 c. peas
Satay sauce:
4 rounded T. chunky peanut butter (or creamy with chopped peanuts! I’m so inventive!)
3 T. soy sauce
3 t. honey
1 t. ginger (or 1 inch crushed)
1 clove garlic, crushed
1 t. red pepper flakes
juice of ½ orange
Garnish:
¼ c. chopped peanuts
3 T. chopped cilantro
Cook rice and water with orange zest. Heat oil in a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined.
I made this huge, gorgeous Thai chicken satay stir fry dinner for John. The knife slipped while I was cutting green pepper, and cut my bitten-down nail. Not two minutes later I realized I was trying to grate baby carrots. What kind of a stupid idea was that? I avoided another incident there.
The dinner was delicious. John was so impressed he jumped right up after and did the dishes! I got this recipe off Rachael Ray's 30 Minute Meals several months ago, but today I randomly had all the ingredients to make it. I picked this one in the first place because I new I'd never have lime juice or cocount milk, key ingredients in other recipes. This is the first 30-Minute Meal I've actually made and it took me about 50 minutes (not including whatever dessert she put with it). Here's the recipe (Susie-ized):
Mon Aug 01 2005 19:59 PST (Susanna Chadwick) Close Encounters of the Sharp Kind:
I got attacked by a staple today. For anyone who doesn't knnow how clumsy I am, that means I accidentally attacked myself with a staple. I was sitting there talking to Andrea trying to get it out of my finger, and realized I was getting nowhere, so she finally did it.
Chicken Satay Stirfry with Orange Jasmine Rice
Zest of 1 Orange
1 cup rice
2 cups water
2 T. oil
1 lb. chicken, cut into bite-size pieces
3 cloves garlic, crushed
1 medium yellow onion, sliced
1 red bell pepper, sliced (I used green, but I think red would be better)
1 cup matchstick carrot pieces
6 scallions, cut into 2 inch pieces
1 c. peas
Satay sauce:
4 rounded T. chunky peanut butter (or creamy with chopped peanuts! I’m so inventive!)
3 T. soy sauce
3 t. honey
1 t. ginger (or 1 inch crushed)
1 clove garlic, crushed
1 t. red pepper flakes
juice of ½ orange
Garnish:
¼ c. chopped peanuts
3 T. chopped cilantro
Cook rice and water with orange zest. Heat oil in a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined.