I’m still really pushing this “nothing is broken, nothing hurts” line and trying to cook things. I am such a total liar. Never mind that I’m still in a splint, and have had 3 different x-rays (which… have been inconclusive so far; next stop, CT scan), or that the back of my hand and, more, the backs of my fingers and my knuckles just about glow with pain when I’m trying to use them to do things like, say, chop. It takes two hands, people. I’ve tried chopping with my left hand and that was useless, so I’m now into holding the knife with my right and pushing the blade down with my left. When I can’t do that – if I have to hold the thing I’m cutting, for instance – I just sort of grit my teeth and try to use my arm rather than my hand to power that motion, which is counterintuitive and hard, and doesn’t work, most of the time. Stirring is also awkward. SO APPRECIATE THIS, is what I’m saying.
This recipe comes from Alida’s Kitchen, where she pointed out that it’s a lightened-up version of a takeout staple. It’s not a takeout staple for me, so I’m not comparing it against something I’ve gotten a million times – I’m enjoying it for the first time this way, and I certainly did enjoy it, although it was pretty labour-intensive for a one-and-a-half-handed person. I’m sure all you fully-articulated readers won’t think a thing of it, though.
I halved it, but I left everything else the same.
1 tbsp honey
1 tbsp soy sauce
1 tbsp sesame seeds
1 clove garlic, minced (mine was enormous, so this was nicely garlicky)
1 egg white
2 tbsp cornstarch
1 chicken breast, cut into bite-sized pieces
2 or 3 green onions, sliced
1 head of broccoli, separated into florets (uh… obviously)
1/3 cup brown rice
salt and pepper
Put the rice on to cook according to package directions.
If you’re me and you know this will take a long time, get your chopping done. If you’re a normal person, go do something else for a while.
When the rice is done, take it out of the pot, then use the same pot to steam the broccoli while you do everything else. Efficiency!
Ok. Down to business. Whisk together the honey, soy sauce, garlic, and sesame seeds in a bowl.
In another bowl, whisk together the egg white and cornstarch.
Add the chicken pieces to the egg-white-and-cornstarch mixture and toss to coat.
Salt and pepper the chicken mixture.
Heat some cooking spray in a pan.
Add the chicken and cook, turning to cook evenly, until cooked through.
Toss the cooked chicken through the sauce until nicely coated.
Serve, garnished with green onions, along with the broccoli and brown rice.
Balanced dinner ahoy!