Asia Drops By

I don't know why, but I am a terrible blogger on this trip. I have this back-dated to July 14, but it's actually the 17th as I type. Whoops.

There's not a whole lot to update on as far as happenings. We are coming into our stretch of back-to-back meets: Wednesday, Saturday, and Monday. I'm off duty on meet nights, and tomorrow (the 16th), the flock is cooking pizza. I'll be back on Thursday with another post and hopefully some updates.

Tonight's meal is stir fry - super easy and good for large groups. While our team may be only nine people large, we never seem to have less than thirteen people for dinner on a given night.

The Foodstuffs:

• One chicken breast (boneless, skinless if possible).
• Sugar snap peas/snow peas.
• Bell peppers, chopped (I prefer red/orange/yellow).
• Shredded carrots.
• Peanuts.
• Rice.
• Soy sauce (to taste).
• Olive oil.
• Salt and pepper.

The How-You-Do-It:

• Cook rice as directed on package. 
• Cube the chicken breast into bite-sized pieces
• Pour a quarter-sized amount of olive oil in a pan and let warm. Add chicken breast and cook until just slightly under-cooked. Add more oil if the chicken sticks.
• In a larger, separate pan, add olive oil and let warm. Add veggies and let cook until just tender. 
• Add chicken to the veggie pan, along with the soy sauce. Cook until chicken is done.

To prepare, put rice at the bottom of a bowl, add chicken and veggies, and top with more soy sauce if desired. Garnish with some peanuts and enjoy!