Any Game of Thrones Fans out there?
I certainly hope so. It’s an AWESOME show. If you haven’t seen it, then you’re just really missing out. Whenever I’m asked by non GoT fans what it’s about, I’d say that it’s basically a medieval series with dragons and a whole lot of drama. A bunch of people are trying to sit on a throne of a kingdom and the schemes and plans by which they all attempt to do so really resembles a dark kind of game. That’s a really watered down version of a summary of course, but I would’t want to give anything away to any of you out there that still may be on the fence of checking it out or not.
Just in case you needed that extra push to getting around to it, then here it is, direct from me to you: watch the show. The hype is not just a hype. It’s real. It’s justified. Jess from Cooking is My Sport said so.
So what does GoT have to do with this post? Well, not much to be honest. The truth is that last night when I was watching the long-awaited season 4 premiere, it suddenly occurred to me that I had wanted to do a GoT themed recipe series for the blog, ideally the week before the return of the show. Obviously, that’s not gonna happen anymore. I lost track of time. I forgot about that goal. Whatever. However, that’s not necessarily going to completely kill the idea. I think I still want to try to do a GoT-week on CIMS. Maybe I’ll make it so that I post a recipe dedicated to the show every Sunday until the season finale. Ambitious, maybe, but I think still pretty cool The next step will just be to get together a recipe collection. You guys can feel free to give me suggestions as to what foods you’d like to see that remind you of the show, I’m feeling pretty open to anything.
Anyway, back to today’s post. I was at the store grocery shopping with my mom and she said she wanted stir-fry for dinner. It’s not too difficult a request, so I gave it a go. Stir-fry’s really one of those easy dishes that don’t take a huge amount of effort, but yield results that are out of this world, provided you can get your seasonings right. (Of course,) I went with chicken as the protein and threw in some other stuff as well. paired it with these DELICIOUS Sesame Glazed Sweet Potatoes, and it made an awesome meal.
I’ve noticed that I keep posting a lot of Asian-themed cuisine on the blog. That’s kinda interesting to me, as Asian isn’t even my favorite ethnic cuisine- (it’s Lebanese/Middle-Eastern just in case you were curious). However, I’ll run with it. I think the results are coming out okay, don’t you?
Don’t forget to leave me your GoT menu suggestions: the more I think about it, the more determined I am to do this. I think it’ll be really fun 😉
- 2 tablespoons soy sauce
- 1 tablespoon orange juice
- 1 tablespoon light brown sugar
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon cornstarch
- 1/2 tablespoon sesame oil
- 1/2 to 1 teaspoon red pepper flakes, or more if desired
- 1 tablespoon peanut oil, plus more as needed
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 2 tablespoons peeled and chopped fresh ginger
- 4 cloves garlic, minced
- 4 green onions, sliced
- 4 cups broccoli florets, pre-cooked
- In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
- Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
- Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute.
- Add the chicken back to the wok along with the broccoli florets and stir to warm through.
- Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.