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945f374d e0f3 4ad8 b066 2c7a933f96e6  2016 05 02 00 15 13

Cheat Code Chicken Stir Fry. Heat a large skillet, add a good glug of vegetable oil, then add chopped broccoli stems, peeled and cubed kohlrabi (hey, it’s what I had on hand, and it was delicious!), and sliced carrot. Stir fry for about 2 minutes, add broccoli florets, stir fry another 2 minutes and then cover the skillet; let sit without any heat for about 3 minutes. Remove vegetables, wipe out the skillet, heat again; when hot, add another glug of oil; let it get hot and add the chicken. Spread it out so all of the pieces touch the bottom surface and leave the pan alone. Cook over medium high heat without stirring for 4 - 5 minutes; this lets the chicken get good and brown. Flip the pieces over and cook brown on the other side, 3 - 4 minutes. Add a couple generous splashes of soy sauce and fish sauce and the juice of half a good-sized lime. Stir well. Add the vegetables along with a handful of basil that’s roughly chopped and 8-10 mint leaves, also chopped, and a small handful of cilantro leaves. Stir to coat everything with the sauce and to distribute the herbs. Throw in some peanuts at the end, if you like (not pictured here - we add them as garnish, to taste). Serve over brown rice. Time to table - 25 minutes or less. Time to clean up - 10 minutes. ;o)

Cheat codes: To put this meal and meals like it easily on the table in well under 30 minutes: prepare double and triple batches of cut-up meat in aromatics and herb marinades, then freeze meal-sized packages. For this I used a Thai-inspired marinade - I blitz in the food processor onion, garlic, ginger and chopped cilantro; add oil, fish sauce and lime zest. Leave out the lime juice for best results.

Make double / triple batches of brown rice; freeze in 2-cup containers.

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