Stir Fried Chicken with Peppers

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An old friend of mine has been visiting from Hong Kong, and I have been eating out with her a great deal in the past few days. Today, we both had a craving for some simple home cooked Chinese food.

As we prepared the chicken stir fry and the poached Chinese greens for lunch, we talked about our kids. Angela was three when she was one of the flower girls at my friend’s wedding. We blinked and now Angela is going to college. When I was young, I used to chronicle time by the films I made.  After I had the girls, time has been measured by their milestones or the particular challenges they faced at a certain stage of their lives. With old friends, we mark time by the memorable gatherings throughout the years — and often times they are about the special food we have shared. “Remember that amazing handmade soba noodle in Niseko?”  It seemed like only yesterday, but it was six years ago that my friend and I brought our families together on a trip to Niseko. We hold on to the memories as time slips through our fingers like sand. I miss the family trips we used to make.  Nowadays, the girls are no longer interested in traveling with their parents. They are forming intense and meaningful friendships that will hopefully accompany them for the rest of their lives, same as the ones I share with my old friends from my youth. Even though my friend lives on the other side of the ocean, the time and distance that separate us seem to disappear as soon as we manage to get together.

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Our Hokkaido trip 6 years ago

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I have not been able to catch a smile like this for a long time now. It’s reserved for her friends only.

I don’t know if today’s simple lunch will be one that we remember years from now, but it was comfort food that we both missed. I make stir fried chicken variations a couple of times a month because it’s simple and versatile.  You can almost add any vegetables to the dish and make it a meal. We made ours with a mix of jalapeño and sweet pepper because we both like spicy food. I also added a little celery for a little crunch.

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Stir Fried Chicken with Peppers and Celery:

Ingredients for the sauce:

1 tablespoon low sodium soy sauce

2 teaspoons rice vinegar

1 tsp fish sauce

1/2 tsp cornstarch

1/4 tsp sugar

Ingredients for the marinade:

1 tablespoon Shao Xing cooking wine

Thinly sliced ginger

1/2 teaspoon cornstarch or tapioca starch

Ingredients for the Stir Fry:

1 chicken breast, cut into bite size

2 stocks celery, sliced to match the size of the chicken pieces

1 red jalapeno, sliced

1 green jalapeño, sliced

1/2 red bell pepper, sliced

3 tablespoon cooking oil, separated

1 teaspoon minced garlic

1 teaspoon grated ginger

Preparation:

Marinate the chicken breast pieces in wine, ginger and cornstarch for 30 minutes.

Combine all ingredients for the sauce and set aside.

Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken without the marinade. Stir fry, stirring until the chicken turns opaque. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add all three kinds of peppers and the celery, stirring over medium high heat until tender crisp, about 3 minutes.

Return the chicken to the wok, add the sauce, mix well and cook another 30 seconds to one minute. Serve immediately with rice.

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Avocado Toast with Kale Salad & Fennel Salad

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Audrey’s soon to be alma mater, The Hamlin School, put on a lovely musical The Wizard of Oz. I went to see it last night and was pleasantly surprised by how good it was, especially considering the fact that they only had two weeks of rehearsal. The girls looked like they were all having a lot of fun, singing and dancing their hearts out.  I have always believed that anyone can act if he or she is given the right part.  And these kids proved me right. They were all impressive in playing the characters they were assigned to do.  According to Audrey, she had the most embarrassing part in the whole show — Toto the dog. She was in a thick furry dog suit, bouncing around and sweating like crazy.  I could tell that there were moments she subconsciously wanted to hide when she was on stage. I told her afterwards that, like anything in life, the only way to enjoy something is to give it all. According to Angela who went to see her in today’s performance, Audrey was having a great time prancing around with confidence.  

I made some yummy avocado toast with massaged kale salad and lemon olive oil marinated fennel salad for lunch — a perfect light meal to enjoy two hours before curtain time. Massaged kale is one of Angela’s favorite salads, while the marinated fennel is Audrey’s favorite. The ingredients are deceptively simple, but the result is refreshing and tasty.

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Ingredients:

4 slices of bread of choice

2 avocados, separated

1 bunch lacinato kale, stemmed and sliced

1 fennel bulb, thinly sliced

2 tablespoons + 1 teaspoon fresh squeezed lemon juice, separated

2 tablespoons olive oil, separated

Salt and pepper to taste

1 tablespoon or more toasted pumpkin seeds

A pinch lemon zest (optional)

A couple of mint leaves (optional)

A few slices of radish (optional)

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Preparation:

Make the massaged kale salad according to instruction in this link

Make the marinated fennel according to the instruction in this link.

Mash 1 avocado with 1 teaspoon of lemon juice and a pinch of salt.

Toast the bread slices.

Spread mashed avocado evenly on the 4 pieces of toast.

Top the toast with kale salad or marinated fennel. Add thinly sliced avocados. Top with thinly sliced radish or mint leaves and sprinkle on the pumpkin seeds.

The recipe makes 4 servings.

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