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
