new recruits

We've changed it up again around the dinner table. Our meal routine for now goes a little something like this:

monday: spaghetti with meatballs and caesar salad

tuesday: tacos (ever tried lettuce-wrapped tacos? my new favorite thing)

wednesday: soup

thursday: pasta

friday: free/date/eat-out night

saturday: stir-fry (like the one I just posted)

sunday: breakfast

The kids really like most of these, so that helps a ton. It's a good rotation so far. I am just a routine kind of girl, I guess.

success!

stir-fried chicken and broccoli with sweet and sour sauce

serves 4

chicken:

2 tbsp. toasted sesame oil

1 tbsp. cornstarch

1 tbsp. flour

2 tsp. soy sauce

2 tsp. chinese rice cooking wine or dry sherry

12 oz. boneless, skinless chicken breasts (about 2), trimmed and sliced thin

stir-fry:

3 scallions, minced

3 garlic cloves, minced

1 tbsp. grated fresh ginger

1 tbsp. canola oil

1 small bunch broccoli (about 1 lb.), florets cut in to 1-inch pieces, stems trimmed and sliced thin

1/4 cup water

2 carrots, peeled and cut into matchsticks

sweet and sour sauce:

6 tbsp. red wine vinegar

6 tbsp. orange juice

6 tbsp. sugar

3 tbsp. ketchup

1 1/2 tsp. cornstarch

1/2 tsp. salt

1. for the chicken: combine the sesame oil, cornstarch, flour, soy sauce, and rice wine in a bowl, stir in the chicken, and marinate at least 10 minutes or up to 1 hour.

2. for the sauce: whisk all ingredients together and set aside.

3. for the stir-fry: combine scallions, garlic, ginger, and 1 tsp. of the canola oil in a bowl.

4. heat 1 tsp. more canola oil in a 12-inch non-stick skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook until lightly browned on all sides but not fully cooked, about 2 minutes. Transfer to a bowl, cover, and set aside.

5. add the remaining tsp. canola oil to the skillet and return to high heat until shimmering. Stir in the broccoli florets and broccoli stems. Add the water, cover and steam until the broccoli is bright green and just begins to soften, about 2 minutes.

6. uncover and allow the water to evaporate, 30-60 seconds. Stir in the carrots and cook until the vegetables are crisp-tender, 3-4 minutes.

7. clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the pan, until fragrant, 15-30 seconds. Stir it into the vegetables.

8. return the chicken, with any accumulated juice, to the skillet. Whisk the sauce to recombine, then add to the skillet. Simmer, tossing constantly until the chicken is cooked through and the sauce has thickened, 30 seconds to 2 minutes. Serve with rice.