Because I am still catching up with my dear friend, Procrastination, and because I haven't done it in a while... I thought I'd give you a bonus post. A recipe!
I'm eating some right now, which is what made me think about it. This recipe is SO darn easy, and healthy, and yummy. Shaggy cooked it the other night, almost completely by himself. Again - apologies for no pics. It looks cool. It tastes good. It's perfect for those crazy nights when you really, really don't want to slave over a hot stove because Lost has already started and you still have a kid's homework folder to go through and those socks aren't going to find mates themselves! It's that easy.
Ingredients:
Olive or Sesame oil
1 pkg boneless, skinless chicken breasts - cut bite-sized
1 jar/container fresh pineapple with juices**
1 red bell pepper, diced
1 green bell pepper, diced
Salt
Pepper
Ground Ginger
Soy Sauce
Jasmine rice (or whatever rice you like - you want 3 cups or so, cooked)
Chicken stock
cornstarch
**I use a 24 oz. jar of Del Monte SunFresh in slightly sweetened juice (produce area) OR a container of fresh pineapple (produce area), plus a tiny can or two of unsweetened juice (sold in 6-pks on the juice aisle).
1) Using chicken stock instead of water, start cooking your rice (about 3 cups cooked is enough to feed four). Reserve a 1/2 cup of the stock for the chicken.
2) Cut up the chicken and season with salt, pepper, ginger, and a few Tablespoons of soy sauce, to taste.
3) Heat 1-2 T. oil in a skillet-type pan over med-high heat. Sear chicken in hot oil, just until brown on both sides. Scoot to the edges of the pan.
4) Add peppers to the middle and saute for a minute or so. Then, add entire jar of pineapple with juice. Mix to combine everything and bring to a boil.
5) In a small glass/bowl, mix a couple of T. cornstarch with the 1/2 cup of chicken stock. Add slowly to chicken mixture, using just enough for it to make a thickened sauce. (you might not need it all) Add a little more soy sauce now, if you'd like. I usually add a couple more splashes.
6) Mix well, reduce heat to a simmer, and cover for 20 minutes. By this time your rice will be done and you're ready to eat!
Seriously, it's THAT simple. This is something Mr. Clean and the boys are constantly asking me to cook. And now Shaggy can cook it himself. *doing the happy dance* Enjoy!
I'm eating some right now, which is what made me think about it. This recipe is SO darn easy, and healthy, and yummy. Shaggy cooked it the other night, almost completely by himself. Again - apologies for no pics. It looks cool. It tastes good. It's perfect for those crazy nights when you really, really don't want to slave over a hot stove because Lost has already started and you still have a kid's homework folder to go through and those socks aren't going to find mates themselves! It's that easy.
Ingredients:
Olive or Sesame oil
1 pkg boneless, skinless chicken breasts - cut bite-sized
1 jar/container fresh pineapple with juices**
1 red bell pepper, diced
1 green bell pepper, diced
Salt
Pepper
Ground Ginger
Soy Sauce
Jasmine rice (or whatever rice you like - you want 3 cups or so, cooked)
Chicken stock
cornstarch
**I use a 24 oz. jar of Del Monte SunFresh in slightly sweetened juice (produce area) OR a container of fresh pineapple (produce area), plus a tiny can or two of unsweetened juice (sold in 6-pks on the juice aisle).
1) Using chicken stock instead of water, start cooking your rice (about 3 cups cooked is enough to feed four). Reserve a 1/2 cup of the stock for the chicken.
2) Cut up the chicken and season with salt, pepper, ginger, and a few Tablespoons of soy sauce, to taste.
3) Heat 1-2 T. oil in a skillet-type pan over med-high heat. Sear chicken in hot oil, just until brown on both sides. Scoot to the edges of the pan.
4) Add peppers to the middle and saute for a minute or so. Then, add entire jar of pineapple with juice. Mix to combine everything and bring to a boil.
5) In a small glass/bowl, mix a couple of T. cornstarch with the 1/2 cup of chicken stock. Add slowly to chicken mixture, using just enough for it to make a thickened sauce. (you might not need it all) Add a little more soy sauce now, if you'd like. I usually add a couple more splashes.
6) Mix well, reduce heat to a simmer, and cover for 20 minutes. By this time your rice will be done and you're ready to eat!
Seriously, it's THAT simple. This is something Mr. Clean and the boys are constantly asking me to cook. And now Shaggy can cook it himself. *doing the happy dance* Enjoy!
How about a word play... or at least pictures of Moose.