But let’s face it, it’s way easier to just throw some chicken and grilled bell peppers into a tortilla than it is to undertake the time-consuming process of making dishes like orange chicken and chow mein. We leave that task to Panda Express.
These chicken kebabs were on the cover of Bon Appétit magazine this month though and they looked so good, plus I had almost all of the ingredients on hand already! So I put a simple little menu together of sambal chicken skewers, scallion rice (though I’m using brown rice and no cilantro… I’m mostly just using that recipe as a picture for the blog), and sautéed broccoli and asparagus, and I can’t wait to make it tonight! (I’m also going to be really ambitious as usual and attempt fortune cookies just for fun.)
P.S. Micah, if you’re reading this, the fish sauce I’m using comes from a company right on Shattuck Ave. I laughed and thought of you when I bought it :)