This is one of my throw-together-whatever's-in-the-fridge recipes.
1-2 carrots, sliced about a 1/4 inch thick, on the diagonal
a head of broccoli, florets chopped into bite-size pieces
1/2, 3/4 cup onion, chopped in big bite-size chunks.
a cup or so of red, green, yellow, orange bell pepper (not necessarily all, but the colors look so beautiful in this dish)
chopped in big bite size chunks
a pound or two of chicken breast, pan-seared in olive oil, cut into chunks
(you can also add celery, but tomatoes typically don't go well in this dish...)
3-4 cloves garlic
about two tbsp minced fresh ginger
a tsp or two red pepper flakes
about 1-2 tbsp sesame oil
salt and pepper
Start with olive oil drizzled in a frying pan on medium high heat. Throw in broccoli, carrots and celery (optional) and sautee a few minutes, then add peppers... After five more minutes, add onion, diced ginger, diced garlic, and red pepper. You want to make sure everything is equally cooked to a certain "al dente" quality - still half crunchy. Now add the chunks of chicken and sesame oil.
You can add a splash or two of soy sauce if you want.
Serve over brown rice ('cause it's better for you than white rice!)
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg