my produce, about to go, bad savior

hey there, it's been awhile.
to be honest, i have attempted to come back several times. there are several drafts archived on here, a large album of food pictures on my phone, but every time i never could quite hit publish.

everyone likes a good come back, and i didn't have one.

i don't even have an nice little excuse list packaged up with a neat little bow of justification on top. so i never hit publish. tonight, as i was cooking, i realized i am being ridiculous. ridiculousness is something i have been trying to keep out of my reasoning.

so that is that, enough of ridiculousness.

exciting news: i got a mini-rice cooker for Christmas. no more gross stove top rice. i grew up on the good stuff. once you've had the good stuff, your ruined. i have once again been lovin' stir fry for my produce about to go bad savior. i found this simple sweet soy sauce recipe from Natashas Kitchen. i have made it a lot over these past months. it's just that good. one of those recipes you crave to make again and again. that and i may run into the need for a produce savior all too often.

Stir Fry

Yields: 6 Servings

Ingredients:  

1 lb. boneless skinless chicken breast, cut into 3/4" pieces

1/4 cup all-purpose flour

1 cup of chicken stock

1/4 cup honey

1/4 cup soy sauce

1/2 Tablespoon fresh ginger, peeled and grated

2 medium garlic cloves, grated

2 teaspoons sesame oil

2 Tablespoons olive oil

1 small onion sliced

Vegetables of choice sliced (I used 1 head of broccoli, 1/2 red pepper, 1 cup carrots, and some mushrooms)

Hot cooked rice

Directions:

1. Toss chicken breast in a bowl with flour until evenly coated.

2. Heat a large skillet on medium high heat. Add 1 Tablespoon of olive oil. Add chicken pieces to hot oil and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.

3. While chicken is cooking, add chicken stock, honey, soy sauce, ginger, cloves, and sesame oil to remaining flour in bowl. Stir until smooth.

4. Add another 1 Tablespoon of oil to the skillet. Once oil is hot add onion and vegetables. Stir fry 4 minutes, or until vegetables crisp-tender.

5. Stir the sauce again then pour into skillet with vegetables. Bring sauce to a boil over medium heart, stirring constantly. Simmer 2 minutes or until sauce is thickened. Add chicken and cook another 30 seconds or until hearted through. Serve over hot cooked rice.