It’s been a relatively lazy weekend, by which I mean relative to the insanity that is modern American family life: two days of catechism, basketball, LEGO class, church, and a movie. Even a visit to the barber! Plus catching up on laundry, cleaning, and of course, making meals and then washing up after them. (is it any wonder that I slept through a significant portion of the LEGO movie today? At the premium 3-D price, no less.)
But nevermind all that; I turned in my latest story for edible Long Island during the week and I don’t have any immediate deadlines for journalism or for my academic life – all grants and travel request forms and registrations and contracts have been taken care of. My grading is up-to-date and my lessons are prepped for the week (fellow educators will immediately understand how nice that feels).
So there was time to read with my son, make hot cocoa, watch some of the Winter Olympics together (the biathlon is so far my favorite), to catch up with some dear friends on the phone late into the night, read a bit for myself, simply stare into space. It was somewhat disconcerting.
None of which has much to do with this easy new dish that I put together this evening. It was a half hour in the making: the chicken and veg were done almost exactly when the rice was ready. It has a bit of Asian seasoning, which is a nice change-up from our mostly Latin and Italian flavors. You can spice it up a bit more; just watch the salt if you are using prepared sauces or don’t have low sodium soy sauce!
The youngster and I loved it (and I always love a meal that is right for both of us, with no child or adult modifications necessary). Happy winter and have a lovely week (these leftovers will make my week that much lovelier!)
Garlic and Ginger Chicken and Broccoli in a Skillet
1 Tbs olive oil
1 lb boneless chicken thighs
Sprinkle of Adobo seasoning or salt and pepper to taste
Splash of rice vinegar/rice wine/wine
½ tsp sesame oil
½ Cup sliced onion
1 Tbs garlic, chopped
5-6 scallions/green onions chopped (reserving greenies for garnish)
1 Tbs grated ginger
½ tsp hot chili sauce (preferably a garlicky-szechuan-y one)
1 Tbs low-sodium soy sauce
Handful of broccoli, chopped
In a large skillet, heat the oil until fragrant. Set the thighs in the oil and brown, about four minutes on each side, lowering heat to medium if things are moving too fast.
Remove the thighs and set aside. Remove any extra fat in the skillet, leaving about a tablespoon. Heat to high and a splash of rice vinegar or wine to scrape off any nice brown bits. Add sesame oil and onions, turn and lower heat. After a minute, add garlic, scallions and ginger. Cook another minute, then add chili sauce and soy sauce. Add ¼ to ½ Cup water, return the thighs to the skillet arrange broccoli around and simmer in the sauce until the water is just about gone and the thighs are cooked through: about 10 minutes (more if the thighs are very thick). (you may want to deglaze the pan with some wine and buble off the alcohol for extra sauce). Serve with rice.