Guest Post: Spiceaholic from Spice’s Bites

Glad you all enjoyed the chocolate-covered post 🙂 Our next Guest Bender loves spices as much as Katie loves chocolate. In fact, she calls herself Spiceaholic for that very reason!

I hope you enjoy her quick and easy recipe. Stay tuned for a special holiday announcement later today. I’m writing up the post as we speak and can’t wait to share!

Hint: You won’t “believe” it 😉

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Getting Spicy

Hey there, it’s Spiceaholic from Spice’s Bites!  I’ve enjoyed reading everyone else’s guests posts so far and am excited to do my own!  I love food and pretty much anything associated with it — eating it, cooking it, reading about it, and writing about it.  This crazy love of mine is why I have my blog, where I get to share recipes, my obsession with bento boxes, and other random fun.

Like many of you, I try to balance work, home life, blogging and time for myself.  With this constant juggling act, I need to find ways to make life a little easier.  Cooking is no exception — although I am trying to eat healthier, I don’t want to be prepping and cooking all night.  Although some might call using pre-chopped veggies laziness, I prefer to think of it as being efficient.  All I have to do is cook it!

I decided to share one of my tried-and-true quick weeknight dinners with you.  It involves a lot of tossing stuff together in a pan, which is a trademark move of mine, and therefore there are no actual measurements. Use however much you want and make it your own!

Chicken Confetti Stir-Fry

Ingredients:

• boneless skinless chicken (breast or thigh meat, whichever you prefer)
• ginger paste
• minced garlic
• soy sauce
• oyster sauce
• spicy stir-fry sauce (optional)
• sliced green onions
• bagged broccoli slaw
• bagged coleslaw mix
• bagged precut broccoli florets
• canola oil
• sesame oil
• cooked brown rice (optional, if you’re watching your carbs)

Cut chicken into 1-inch pieces and mix with ginger, garlic, soy sauce, and green onions.

In the meantime, heat some canola oil in a huge frying pan over medium-high heat.  Once hot, add the chicken pieces and stir-fry until just brown. Take out from pan and set aside on a plate.

In the same pan, add more canola oil if needed and add veggies, seasoning with additional ginger, garlic, soy sauce, and oyster sauce as desired.  Once veggies are done to your preference, add the chicken pieces back and keep stirring everything until chicken is done.  Just before serving, sprinkle some sesame oil and green onions for garnish.  Serve over brown rice.  The broccoli slaw and coleslaw mix add lots of vibrant color and crunch!

As you can see this is a very versatile and forgiving recipe.  No chicken in the house?  Sub seafood, beef, or tofu.  Don’t have all those veggies lying around?  Use whatever you have.  If you insist on prepping your own veggies, I applaud you.  My two secrets for success to this recipe are the sprinkling of sesame oil at the end and the oyster sauce.  Both of these ingredients give it that Chinese restaurant taste that you might be craving.

Thanks to Jenn for having me on here and hope everyone has a great rest of the week!

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Thanks, Spiceaholic! I loved reading her “two secrets for success” above. I haven’t tried either of them when making stir-fry. It looks like I’ve got something new for the next Stir-Friday, no?!

Do you have a “secret for success” in your recipes? If so, would you share with us?!

Can’t. Believe. It’s. Wednesday!

[That was hint number two.]

I’ll be back again later tonight! Do you enjoy my attempt at keeping you in suspense? 😉

Abrazos!