Almost set for Christmas – I think most of the gifts have been bought (no, not wrapped otherwise I won’t remember what’s in them), candles in the windows, and the Christmas tree is up and decorated for now…
Most of the decorations are still on the tree and so far Moe hasn’t been one of them…
But, every day he picks a decoration off to play with while Lola dutifully brings them over to me to show me what Bad Cat’s done. Most make it in one piece but some of Lola’s favorites might get a little mangled first, like this poor guy who lost an ear and an antler – she really liked this one…
And, this being New England, we’ve got snow. The last storm was the worst since it hit during commuting hours and came down fast. Of course, because this is New England, it will probably all melt this weekend when the temperatures ‘soar’ possibly into the 50’s:
See the deer tracks?
They’re from our ladies who live in our woods.
Thing is, now that there’s snow on the ground I can see that they’ve been coming up to the dining room window. Little peepers are kind of creeping me out.
I know chicken stir fry isn’t really a Christmas themed dish, but I thought maybe I’d go for a fast and easy meal with Christmas colors to make it festive.
FESTIVE CHICKEN STIR FRY
2/3 Cups soy sauce
1/3 Cup water
1/4 Cup brown sugar
1 TBL cornstarch
1 TBL minced fresh ginger or sprinkling of powdered
1/4 Red pepper flakes
3-4 Chicken breasts, cubed or sliced
Vegetables – your choice but for a Christmas look, I went with reds & greens
– Red bell peppers, thinly sliced
– Broccoli florets
– Snow peas
– Carrots, sliced
– Onions, chunked
– Water chestnuts if you have them
– Rice, about 2 cups
– Combine soy sauce, water, brown sugar, and corn starch in bowl, stirring until smooth
– Add ginger, garlic, and red pepper flakes into this sauce.
– Stir chicken chunks into marinade and refrigerate for about an hour
– Cook rice, then do the chicken stir fry since cooks very fast
– In large pan, heat oil over medium-high heat. Cook red bell peppers, onions, broccoli, snow peas, carrots, and water chestnuts until just done. Remove and set aside.
– Heat a couple tablespoons more of oil in same pan. Remove chicken from marinade (hold aside) and fry chicken until just barely cooked. Return vegetables into the same pan then add marinade. Bring to a boil while marinade thickens. Serve over rice.