I feel like I owe you an explanation. I could tell you that I moved, which I did, and that I started a new, much more involved job, which I did. I could tell you that I lived in a hotel room for about a month, then moved into a (pretty, shiny, new) apartment while all of my stuff sat idle in boxes in Pittsburgh, which all happened. I could tell you that in all the moving/working/transitioning that I had been doing in the past 47 days, I wanted meals that I could make with my eyes closed because taco night is familiar and I wanted familiar. That’s all true.
But if I can be honest, and I think I can because I’m the boss here and so what I say goes, that’s not why you haven’t heard from me. It started with hotel-living, sure. But when that three week camp-out ended, I just didn’t feel anything. I felt no words inside. Nothing worth telling you. Every time I sat down to write I was overwhelmed by this giant looming question: Why?
So I did some soul-searching. Yesterday evening I sat on my balcony with a glass of wine and watched the sun set over the Hudson river. I remembered that first trip to Bear Mountain, atop the peak looking down into the Hudson River Valley and thinking: wow, how lucky that people get to live here. I remembered how I couldn’t wait to tell you all about that beautiful place. I remembered the feeling that, “hey, here’s something cool that’s happening to me, and I want to share that cool thing with my Internet friends.” I remembered why I went on Blogger on January 10th, 2010 and wrote those words. It clicked again.
So here I am. I remember the answer to that big, looming WHY. The answer is because you have to. This is true, and I can’t get over how incredibly cool it is that you’re here too. What a bonus.
So are you still reading? Ready to hear about some food? Cool. Me too.
Sesame chicken! Light! Easy weeknight meals that take little to no time to make! That’s why you’re here, so let’s get going!
This sesame chicken is sweet, spicy, tangy, and because it’s not fried, light! Add some broccoli in there if you’re looking for a more balanced dinner. Broccoli in that sauce would be divine.
So, I’ll be back, with more food and more stories. I’ve got a whole new state to tell you about! This week is K’s birthday too, so you all should look forward to that.
Thank you for sticking around. I like each and every one of you and appreciate the heck out of you.
Here’s the recipe.
Lightened Up Sesame Chicken Rice Bowls
- 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- salt and pepper
- 1 tablespoon olive oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup tomato paste
- 3 tablespoons rice wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon olive oil (sesame oil is more traditional, obviously, but I didn’t have it. Use it if you got it!)
- 1 tablespoon sriracha or other hot chili sauce. More if you like it spicy!
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- Sesame seeds
- Sliced scallions
- Cooked rice
- Mix up your sauce by whisking together the soy sauce, honey, tomato paste, rice wine vinegar, garlic powder, onion powder, oil, sriracha, and salt and pepper. Set that aside.
- In a large skillet, heat the olive oil on medium heat until shimmering. Add the chicken chunks in a single layer and brown on both sides. You may need to work in batches depending on how big your skillet is. This is OK. When all the chicken is browned, add it to the skillet and pour the sauce on top. Bring to a simmer and let simmer for 10-15 minutes, or until the chicken is cooked through.
- Add your slurry of cornstarch + water and stir. Let cook for 1 minute more, or until thick and glossy. Remove from the heat. Serve over rice and garnish with sesame seeds and scallions.