Spring Garlic Chicken

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking.  If I wanted a picture, I'd buy a painting.  Andy Rooney

From the Farmers' Market or Grocer:

4 boneless/skinless chicken breasts or thighs

2-4 spring onions, finely sliced

4 spring garlic bulbs

From your well-stocked pantry:

Sea salt

Freshly ground black pepper

2 1/2 T. hot chili paste or to taste

1 T. Braggs or organic soy sauce

3 T. EVOO (extra virgin olive oil)

- Cut the chicken into bite-size pieces.  Sprinkle with salt and black pepper.

- Cut the spring garlic bulbs into quarters and leaves into 2" lengths.  

- Heat the EVOO, add the chicken, stir fry until the edges are lightly browned.  

- Add the spring garlic and onion.

- Add the soy sauce and chili paste.  Stir fry for a minute or two. 

Serve with rice and salad.  Wine too!!!

Serves 4 

Happy cooking and eating,

Elizabeth