Having mom live here has its privileges. For instance, she hold holds me accountable to get dinner going around 5 p.m. instead of 6:30 p.m. because she knows if I haven’t started by 6:15 p.m. there is a strong probability we will either be eating out or having eggs, pancakes, and bacon for dinner -which isn’t a bad option if you ask me.
Flying home from Atlanta late Sunday night I hadn’t taken inventory of the food situation in our kitchen yesterday and was a bit panicked about what I could muster up for dinner. Thank goodness for the two partially frozen chicken breasts in the bottom drawer of the refrigerator. Yesterday was the only instance I could remember in a long time where I was actually glad the bottom fridge drawer was acting like a confused freezer. However, the partially frozen mozzarella balls I found down there grossed me out. The sliminess around each ball of goop screamed stomach flu to me, so I said goodbye to the cheese and embraced the chicken.
After finding broccoli, too, I was both relieved and confident dinner would be on the table within the hour well before Rob walked through the door. I washed some brown and white rice together and set the rice cooker to cook. If all went according to the plan in my head, dinner would be ready just after my Zojirushi plays its cute melody indicating the rice is done.
As I looked through the panty and found an unopened package of Korean roasted nori (kim/gim), I decided the only appropriate way to prepare the chicken was to slice it very thinly and make chicken bulgogi (Korean bbq chicken). Korean food to the rescue!
Slicing the chicken in its partially frozen state made it easy to get nice clean slices very quickly. After whisking a quick marinade together and massaging the chicken with my hands, I washed my hands thoroughly with soap immediately afterward in hopes of not having to smell like soy sauce the rest of the evening. But the scent of the marinade still lingered on my hands. In a strange way I liked it. It was a pleasant reminder of the familiar meal I would be enjoying shortly.
I cut the nori in small squares, steamed the broccoli, and stir-fried the chicken just as the Zojirushi melody played its tune. As I sat down for dinner, I was so happy and appreciative just to have a home cooked dinner after eating the whole weekend all over Atlanta. I also was very thankful for the simplicity of the dinner before me and even gladder when there were no leftovers to be had.
- ⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.
- 3 tablespoons white sugar
- 1 tablespoons sesame oil
- 3 cloves of garlic, minced
- 2 pinches of black pepper
- ¼ tsp of red pepper flakes
- ¼ teaspoon kosher salt
- 1-1.5 lbs. of thinly sliced chicken breasts. Partially freezing the chicken helps with cutting clean slices.
- ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
- 2 green onions including the white parts, finely sliced into small pieces
- Whisk all the ingredients together in a medium bowl except chicken and onions. When most of the sugar has dissolved, add the chicken and onion slices to the bowl and massage the chicken with the marinade using your hands. Cover and refrigerate for 1 hour. Just before frying, drain any excess marinade. To pan fry, place a few slices of chicken in single layers and completely flat on a hot oiled frying pan/wok and fry each side until cooked. Serve with a bowl of hot rice. Enjoy!