#249; my first recipe

It sounds a little bit like a children’s picture book, but last night I played around with an easy recipe (stir fry) and had a lot of fun and a bit of success with it. This morning, I was asked to share it, and so here we go, my first attempt at what I suppose is food blogging.

When I made it, we came up with four servings, but I’m terrible at measurement. Everything – everything! – is to taste.

Garlicky Chicken Pad Thai Rice Bowls

  • 1 bottle of Annie Chun’s basic Pad Thai sauce
  • Boneless skinless chicken tenders
  • A couple florets of broccoli
  • A couple/three handfuls of pea pods
  • A cup/1.5 cups of chopped mushrooms
  • White rice
  • Garlic
  • Garlic powder
  • Onion powder
  • Salt & pepper
  • Olive oil

I don’t normally use expensive sauces and pre-made products, but Annie Chun’s was only $4 at Shaw’s and it was completely yummy, so worth it! Plus, I did a good job of watching what I was snagging and I’d say besides the wine I only spent about $20 on all of this (so two dinners and two lunches – that’s $5.00 a meal! That’s cheaper than buying lunch on campus!). First I put water on to boil for the rice and then started with the veggies, cutting up the broccoli and mushrooms and mixing them in a large colander with the pea pods. I also smushed up two garlic cloves and set those aside for later use. I rinsed the veggies off and set them aside, too. I cut up the chicken into bite size bits (that’s just my preference for cooking meat, it speeds up the process), and cooked it in a large frying pan (a wok would be better/easier, I’m sure) with a base of olive oil to keep it from drying out.

Once the chicken was cooked I added the whole bottle of sauce, the garlic, and the spices (to taste). I let all of that mix in and heat up while setting up the rice to cook (most rice basically cooks itself!). I then added the veggies mix to the frying pan and kept everything mixing up. I cooked until the mushrooms and broccoli had really soaked up the sauce and the spices, and the pea pods were still crunchy enough to give the meal texture without still being cold.

Scoop out two big bowls of rice, pile the stir fry on top, add some sauce from the bottom of the stir fry pan as you like and you’re done! Prep and cook time was roughly a half hour, I’d say, and I had a bottle of mild, white chocolatey shiraz that brought out all the different tastes and the little kick of garlic spice just wonderfully.

Needless to say, I was really proud of myself. What do you think? Will you try it? What recipes have you tried lately? Help a girl out with some suggestions!

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