I have a difficult time completing tasks: Laundry gets folded, but not put away. Mail is looked at but not filed or thrown away. Bathrooms get cleaned except for the floor. Am I just too busy? Do I have ADD? Do I need help??? (don’t answer that one out loud, please!)
One article I read recommends that every chore I tackle be viewed like wrapping a gift. There are multiple steps, but the gift isn’t completely wrapped until the bow is tied.
- When I’m paying bills, “tie the bow” and actually get the envelopes into the mail box instead of leaving them to get lost on my desk.
- When I have a stack of papers to sort, “tie the bow” and file them immediately.
- When mowing the lawn, “tie the bow” and take those few minutes with the weed whip to make it look great.
The only time this doesn’t always work, is with cooking. Starting a recipe, walking away for a couple hours, and then returning can be a good thing! Not only does it help when planning a crazy-busy day, but flavours intensify with time. Meat tenderizes with marinating. And the cook get less grumpy when prep work is done well before dinnertime.
I had a few minutes in the morning before work to throw together this marinade for the chicken. Once I got home and changed into comfy clothes, the dish was ready in less than 15 minutes. I can handle that!
Cut the chicken breasts into bite-sized pieces. Combine all the marinade ingredients in a covered container, or ziploc bag, and add the chicken. Refrigerate it for an hour, or longer.
Heat a large skillet over high heat, and scoop the chicken out of the marinade with a slotted spoon. Cook the chicken in oil for about 5 minutes, turning frequently.
While that’s cooking, cut up the zucchini and green onions, and drain a can of water chestnuts. Add them to the chicken, reduce the heat to medium, and cook for another 5 minutes.
If you wish, serve it over rice, topped with sesame seeds or sunflower seeds. But honestly, we liked it better plain with just a few flakes of coconut.
Tie the bow!
PrintSpicy Chicken and Zucchini Stir Fry
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
- 3 chicken breasts
- 3 Tbsp olive or coconut oil
- 3 Tbsp honey
- 3 Tbsp gluten free tamari sauce (or soy sauce)
- 2 Tbsp lemon juice
- 3 large cloves of garlic, grated
- 1 inch fresh ginger, peeled and grated
- 1 Tbsp red curry paste
- 1 tsp dried cilantro
- 1/2 tsp chili pepper flakes
- 1/2 tsp turmeric
- 4 green onions, sliced
- 2 zucchini, cut into large chunks (about 3 cups worth)
- 1 can sliced water chestnuts, drained
Instructions
- Early in the day, cut chicken breasts into bite-sized chunks. Combine honey, tamari, lemon juice, curry paste, grated ginger and garlic, turmeric, cilantro, and chili flakes. Pour over chicken pieces, tossing well to coat. Refrigerate for at least one hour.
- Scoop chicken out of marinade with a slotted spoon, and cook in a large skillet over high heat, for about 5 minutes.
- While that’s cooking, cut the zucchini, green onions, and drain the water chestnuts. Add them to the chicken, reduce heat to medium, and cook another 5 minutes.
- That’s it! Quick, easy, SO delicious!
- Cook Time: 10 minutes
