As we celebrate Memorial Day in freedom, let's take a moment to remember those in the military throughout our history who gave their lives for us to live in our free republic, our rights protected by the Constitution, a government limited in power, whose purpose was and is to protect our rights and liberties. Thank you to the families that served along with their loved ones.
Gold Rum Chicken
Gold Rum Chicken
Yield: 4-5 servings
1/4 cup soy sauce
1/4 cup honey
3/4 cup water
1/4 cup freshly squeezed orange juice
4 tablespoons gold rum
1 teaspoon toasted sesame oil
1/2 teaspoon ground pepper
1/4 - 1/2 teaspoon chili peppers, minced
Chicken and cooking
2 pounds boneless skinless chicken cut into 1” pieces
2 tablespoons corn or potato starch
2 cloves garlic, minced
2 tablespoons vegetable or olive oil
1 teaspoon fresh ginger, minced
3 green onions, thinly sliced
1 cup kale, washed and hand torn. Remove thick stems.
2 cups snap or snow peas
1 tablespoon corn or potato starch
2 teaspoons rice vinegar
2 teaspoons sesame seeds
1 cup rice of choice, rinsed and drained
Mix soy sauce, water, orange juice, rum, sesame oil and pepper together.
In a separate bowl, toss corn or potato starch with chicken until chicken is coated.
Heat oil in a skillet or wok over medium high heat. Add chicken and cook, stirring until the chicken is browned and cooked through, about 10-12 minutes. Remove chicken to a plate or bowl and reserve.
Add kale and snow or sea peas to the skillet or wok, adding 1 teaspoon more oil if needed. Stir and cook until kale is wilted and peas are softened. Remove and reserve on a plate or bowl.
Stir corn or potato starch with 1 teaspoon water until smooth. Reserve.
Into same skillet or wok as you cooked the chicken, add garlic, ginger, green onion, vinegar and cook for a minute. Add sauce mixture. Bring to a boil and then immediately reduce buy lowering the heat to a simmer. Cook until mixture is reduced, about 5 minutes. Add corn or potato starch mixture and simmer until the sauce has thickened. Stir in rice vinegar. Add chicken back into sauce. Stir to combine. Add kale and peas. Stir again to cover with sauce. Remove from heat.
Cook rice according to package directions. I use brown rice for most of my cooking, but use your favorite.
Place rice in center of a plate or platter and attractively arrange chicken and vegetables around the rice. Sprinkle chicken with sesame seeds and serve.
Kale haters: I know, some people just can’t stand kale! You can easily replace kale with spinach (cooks very quickly) or other hearty greens.
Add other veggies: Use diagonally, thinly sliced carrots, broccoli florets and/or red bell peppers thinly sliced.
Vegan: Replace chicken with firm tofu, drained and cubed.
Cellophane Noodles: Try these noodles in place of rice for a change. Delicious as well.
Alcohol substitutes: For those who don’t cook with alcohol, The Spruce Eats gives a very complete substitute list for most spirits and wines. For a rum substitute suggested is an equal amount of white grape juice, pineapple juice, apple juice, apple cider or water with a small amount of almond extract. Click here to go to complete list. https://www.thespruceeats.com/alcohol-substitutes-1388864
Tip: Cut off bottoms of green onions, place in a small amount of water for 3-4 days. When roots and green shoots appear, plant in your garden or in a pot and you will never need to buy these so very useful veggies again!
Adapted from Bourbon Chicken. Once Upon a Chef
Not all is not going smoothly in Margaret Manning’s life. While her husband first claimed to have read her novels. now he says he didn’t, Margaret is not so sure. Plot segments from her mysteries are entering her life. Online negative reviews of her books are appearing with words that her characters spoke. Is her husband Carl responsible? Some of her favorite lucky totems have disappeared, including those from her mother, who disappeared when Margaret was 6. Who is taking them? Is Carl trying to drive her over the edge and then have her committed? Is she really like her father’s Aunt Rosie, who was certifiably crazy?!
Trust and love seem out of Margaret’s grasp and then come from unexpected sources. Redemption arrives but not in the way she, or we as readers, think!
Cooking with rum, other spirits and wine, adds a sweetness and depth of flavor. While the small amount of alcohol cooks off, the remaining flavor stays in the chicken and sauce, making you want to go back for seconds! I used Gold Rum as that is what I had at my house, but you can try a darker Rum for a stronger flavor and darker color. This recipe is quick to prepare—in under an hour you can prep and cook and have a meal on the table. You can also prepare some of the recipe the day before—cut up the chicken and mix the sauce (and refrigerate until you cook!) to lessen the time on cooking day. Using tofu makes this recipe vegan and just as delicious.