My kids are all about rhyming. We spend a good part of many days taking turns shouting out rhyming words, and I can rhyme like it’s my job, but lately they’re upping the ante. In the car we seem to get especially good ones, which is turning into a great opportunity to dramatically increase their vocabulary, since any rhyme I give that they think I’m making up needs a thorough explanation. This is also seriously testing my definition skills.
Kristopher: What rhymes with FIRE HYDRANT?
Me: Ummmm…higher quadrant?
Gemma: What rhymes with GIANT?
On second thought, I should’ve used “giant” to rhyme with hydrant, shouldn’t I have.
Kristopher: What rhymes with Mom? Oooh, HUM. HumMING. HummingBIRD! What rhymes with hummingbird? Wait, wait, what rhymes with HAND? Saaannnnnnd. SandWICH. What rhymes with SANDWICH?
Me: Ok guys, my turn – what rhymes with CAT?
Kristopher: BATMATFATSATSPLAT…hhahahahaaa, SPLAT! PAT. PATTYCAKE. Pattycake, mom?
Invariably, by the time he checks in with me, the word no longer rhymes, but I think he’s more than got the concept, so I just agree.
Whoever says being a stay-at-home mom isn’t mentally stimulating is playing the wrooonng games. Have you ever taken on a 5-year-old at memory? Those little minds are STEEL TRAPS.
So…what rhymes with STIRFRY?
I know you all love your stirfry because one of my favourites, Chicken Teriyaki Stirfry, also happens to be one of the most popular recipes on this little site, and I love thinking maybe I’ve convinced you that making your own teriyaki sauce is totally doable.
Today’s recipe is another simple chicken stirfry we love, also with an incredibly quick and easy (and tasty!) homemade sauce, this one based around ginger and soy sauce. You can add 1/2 cup of orange juice to this for a fun zesty twist, or keep it classic. Chicken is easiest to cut when slightly frozen, so if you’re using fresh chicken breast just throw it in the freezer for 20-30 minutes if you want to make your life easier.
This stirfry is packed with salty, gingery, more-ish flavour and is a perfect quick weeknight dinner!
- 3 tbsp vegetable oil
- 1¼ lbs chicken breast cutlets, cut into thin strips
- salt and pepper
- 2” piece fresh ginger, peeled and minced (or 1 tsp dried ginger)
- ½ red pepper, sliced
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- 6 scallions or green onions, sliced in long slices
- ½ cup reduced-sodium soy sauce (if using regular soy sauce, reduce to ⅓ cup)
- ⅓ cup honey
- Heat large non-stick skillet over high heat. Add vegetable oil. Add the chicken and season with salt and lots of pepper. Stir-fry for a minute to sear the edges, then add the ginger, garlic, red pepper and pepper flakes and cook for 2 minutes more. Add scallions and stir-fry for another minute, then add the soy sauce and honey to form a sauce and glaze the chicken. Let simmer on low heat for 5 minutes. Serve with rice, noodles, or in lettuce wraps.