It’s been 5 days since my wisdom teeth came out, and I have to say it was anti-climactic. I’m sure a lot of the credit for that goes to my fantastic dental surgeon, but my preparations for several days holed up in bed certainly did not come to fruition.
I should have known my control freak nature would win in the end – 5 minutes after the sedation wore off, I was completely aware, and not at all in the sleep-the-afternoon-away drugged state they had warned me to anticipate. I went to bed anyway, obviously, and Carl kindly took the kids out, but then I sat there twiddling my thumbs, wide awake at 1:00 in the afternoon, so needless to say I got lots of reading done and caught up on lots of computer work!
The recommended liquid diet also lasted about 5 minutes before I didn’t care how many stitches I ruined. Cold smooth food is the opposite of filling – it is hunger and anger fuel to me. I am the kind of person who has a baby and the first thing I can think about is who’s heading on a food run. Boy, girl, that’ll last. I WILL NOT LAST if someone doesn’t feed me asap. Don’t even talk to me about trying to feed the baby before I’ve had something to eat, because I am going to PASS OUT ON PURPOSE if you try that. Apparently dental surgery is no different. (In my current non-hungry state I recognize how ridiculous this sounds but hey, there’s no arguing with blood sugar. Let’s just be happy I had the self control to leave the chocolate covered almonds alone…)
Have you noticed food is important to me? I don’t love to cook, to be honest, I just really, really love to eat.
This Honey Garlic Chicken Stir Fry is exactly the kind of thing I like to eat. Which means I had to learn how to make it. My whole family loved this – it’s basically just a take on one of our other favourites, Teriyaki Chicken Stir Fry, except this one has the extra step of frying the chicken briefly first to give it a bit of a coating. You could certainly skip this step and have a perfect 30 minute meal on your hands for busy weeknights. It’s been too long since I posted an easy dinner recipe – I hope you enjoy this one!
- 375 g whole wheat spaghettini
- 1-2 cups broccoli florets (or any stir fry veggie mix you like)
- 1 lb chicken breast, cut in 1-2" cubes or small strips
- 3 Tbsp olive oil
- ⅓ cup cornstarch
- 2 egg whites
- ¼ cup soy sauce
- ½ cup honey
- 2 cloves garlic, minced or grated
- Bring large pot of water to a boil to cook noodles according to package directions. Add broccoli to the noodles for the last 4 minutes of cooking time. When done, drain well and toss with 1 Tbsp olive oil.
- Meanwhile, heat a large skillet over medium-high heat and add 2 Tbsp olive oil. Put corn starch and egg whites in two separate shallow bowls.
- While oil heats, whisk together soy sauce, honey, and garlic in a small bowl and set aside.
- Dip chicken in egg whites, then lightly coat in cornstarch. Add to hot skillet (it should sizzle when you place it in - if not, wait for your oil to heat up more) and cook for 2-3 minutes per side, until golden. Do the chicken in batches if needed. When all the chicken is seared, add sauce mixture and let simmer 5 minutes, or until chicken is cooked through. Season with salt and pepper to taste.
- Toss cooked noodles and broccoli with sauce mixture and serve immediately.