The first few weeks after the New Year seem to drag.
There’s this sort of limbo between the Holidays and Summer that appears to last forever. The cold wintery months in between don’t help, either.
The New Year means a new time to get back to doing the same thing over and over and over again. Redundant, scheduled lives resume uninterrupted by parties and family get-togethers. It can seem boring to most, myself included.
I love having a structured life and schedule, but I do get stir-crazy from time to time. I want to bust out and go on a week-long vacation to a new place, or try a new hobby, or see a new band in concert. I don’t like the redundancy that comes with starting a new year.
There’s a repetitive nature to my blog and TikTok. There almost has to be. I make a handful of meals on Sunday and then blog about them throughout the week. Several meals will be similar. I tend to lean toward simple, one-pot meals and savory breakfasts. Redundancy is key in the kitchen.
If you’re just starting out as a cook, find something you like that fits your style and stick with it. Not every meal has to have four courses and perfectly roasted meats. If you’re a Crockpot kind of cook, stick to that. If you like using only one sheet pan or skillet, then by all means, keep it going.
This meal is in my wheelhouse. It’s a classic one-pot dinner from Leen Cuisine. It’s a great recipe to have in your weekly rotation. Skillet meals are the best to keep around for a busy cook.
This recipe is also highly adaptable. You can change up the spices in the chicken breading, add more veggies, and top it with a slew of ingredients like avocado, sesame seeds, or scallions.
Enjoy!
Sweet Chili Chicken & Green Beans
Crispy chicken tossed with green beans and peppers in a sweet chili sauce.
Ingredients
Directions
- Heat vegetable oil in a large skillet or wok over medium high heat. Meanwhile, in a medium bowl, combine corn starch with 2 teaspoons garlic powder, salt, pepper, cardamom, coriander, and Chinese five spice.
- Toss chicken, in batches, in corn starch mixture. Add coated chicken, in batches, to hot oil and fry until golden brown on both sides, about 5-8 minutes. Place cooked chicken on a paper-towel lined plate.
- Once done with frying chicken, drain grease and wipe out skillet. Add sesame oil and heat to medium high heat. Stir in bell pepper and saute for 2-3 minutes. Add green beans and saute for another 5 minutes.
- Stir in soy sauce, remaining 2 teaspoons garlic powder, ginger, cooked chicken and sweet chili sauce. Cook, stirring occasionally, for another 5-7 minutes.
- Serve over steamed rice with scallions, sesame seeds or avocado for topping.
