A Little Home Cooking

Today’s blogathon prompt is a super easy (and very useful) one. Share one of your favorite recipes.

I find a lot of great recipes on Martha Stewart's website. Now my favorite recipes are those that are in the crock pot, simply because I can prepare in the morning and dinner is ready whenever. However, this recipe that I am going to share is not a crock pot recipe. But it is a great one to have in your cookbook. It is simply my favorite because:

1.      Both my husband and I love it.

2.      It is a very tasty and healthy option. 

3.      It only takes as long as the rice takes to cook, with about twenty minutes of hands on prep time. 

4.      I usually keep these ingredients on hand. So it is a great back up meal if you hubby is over spaghetti :) 

5.      It is packed full of fresh garlic and ginger. Who doesn’t love that?

 

• 1 1/4 cups long-grain brown rice
• 1/4 cup cornstarch (or some other thickener)
• 1 pound snow peas, trimmed and halved crosswise
• 4 garlic cloves, sliced
• 2 teaspoons fresh ginger, grated and peeled
• 3 tablespoons light-brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon red-pepper flakes
• 1 Large egg
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons oil

1.     Cook rice. Meanwhile, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

2.     In another bowl, whisk together egg, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

3.     In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

4.     Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

What is your favorite go-to meal? I always love finding new recipes. Link Below!