Often times, when I make baked goods or cook something that requires longer than a microwavable dinner during exam time, people will ask me: “How do you find the time to do that?”
And I wouldn’t say I’m proud of the fact that I will frequently prioritize a batch of cookies over studying for an upcoming midterm, but I will say this:
For me, making time for food is a key part of keeping in touch with reality and happiness. You know that all-too-famous Parks & Rec quote: “TREAT YO’SELF?”
That’s how I want to approach food. Not as simply fuel or an obligation, but as something that I—and the people around me—can enjoy. And being able to make time for that is important, not just for the sake of eating, but for the sake of my sanity. Because midterms will do that to ya.
And sometimes I’ll want to try making something new and unfamiliar, in hopes of crossing something off my goals list, but other times I want to eat something homey and familiar.
Enter this dish.
Now, my parents never made this exact chicken dish, but the flavors of ginger and soy sauce will be sparse in the kitchen while I’m away from home, so sometimes I really miss it.
And this dish is so unbelievably easy to throw together that there’s really no reason not to make it.
And the best part is, the flavors are wonderful and the dish is hearty, perfect after a long day of grueling studying—the kind that makes me want to crawl into bed and sleep until spring break.
1 chicken thigh, cubed
2 tbsp corn starch
2 tsp ginger, minced
3 tbsp soy sauce
2 tsp sesame oil
1 tbsp honey
1 medium onion, diced
2 cloves garlic, minced
3 stalks Chinese broccoli (or other vegetable)
1/4 cup water
salt + pepper
sesame seeds (optional)
1. In a bowl, combine chicken, corn starch, ginger, soy sauce, and honey. Mix so that chicken is coated thoroughly
2. In a skillet, heat up some oil and toss in onion and garlic. Toss for about a minute, before onion starts to brown
3. Add in chicken mixture to the skillet. Stir for about 1-2 minutes or until pan begins to get dry
4. Add in water and continue stirring gently.
5. Once the water has mostly evaporated, add in Chinese broccoli and stir so that it becomes coated with the sauce.
6. After about 3 minutes, salt and pepper the dish. Garnish with sesame seeds.