Tonight was my night to cooked & I was not in the mood for a big production meal so I had to pull something together quick because standing on my hard kitchen floor is not good for my bum ankle even post surgery.

I needed to prepare something fairly healthy a) because we need to eat healthy anyway & b) That Taco Bell fiesta taco salad & large mountain dew & I had for lunch needed to be counter balanced.

Usually when I cook, it is in my wok & it doesn’t matter what it is, I find a way to make it happen.

So tonight coincidentally, I did Asian inspired meal for the fam; my lightly spicy honey sesame chicken. After I was done cooking, it looked so damn I had to take a snapshot to share.

If you need a good quick meal (30 minutes or less), this is a great choice. Just to let you know, when I cook, I don’t measure, I just cook.

Ingredients

  • 4 cubed skinless boneless chicken breasts
  • 2 sliced small onions
  • 3 minced garlic cloves
  • Seasonings: sesame oil, crushed cumin seeds, chili powder, coarse kosher Salt, dried rosemary
  • Grapeseed oil or olive oil
  • 2 cups of Basmati rice
  • Fresh or frozen snap peas

The jump off:

Season chicken with chili power, cumin, salt & rosemary & lightly drizzle sesame oil. Sitr & let sit for 30 minutes.

Heat your wok or pan the add oil and heat then add chicken

Brown chicken lightly in hot grapeseed oil (cook off all water) & when the chicken starts to brown, toss in onions & garlic & cook until translucent.

Once your chicken is golden, drizzle sesame oil & honey over chicken & veggies then toss. This will take the flavor over the top.

Lower the temperature of your eye & clear one side of your wok so that you can place your frozen peas then cover. The heat/steam from the chicken will cook the peas.

Toss peas until tender or to your desire texture. The drippings from the chicken will season your peas.

While you have all this going on, please have your Basmati rice on in a separate. I do a 1½ cup of water to 1 cup of rice then let the water cook off while the pot is covered. If you are like me, you like your rice seasoned so add some kosher salt & pepper. Rice should al dente (soft but firm) once done.

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If you are not up on Basmati rice, you should check it out. We have been using it almost exclusively (when we are not using Jasmine rice) for about 7 years. It’s never gummy, has a wonderful fragrance & can set off any dish.