I have to make this post quick.
My life has now stopped in order for me to catch up on House of Cards.
Are you watching this, too? If you aren’t, you should. Well, maybe. You should watch it if you don’t mind obsessing about it; you should watch it if you don’t mind ‘fitting in’ a few minutes of the show here and there.
I sneak in half episodes while at work; I also sneak in half episodes when I tell my kids and husband I’m going inside to go to the bathroom while they are outside playing in the kiddie-pool.
Reality is becoming vague, and I covet Claire’s (Robin Wright’s) hair, clothes, and glasses.
I’m out of control.
This recipe is quick, easy, and the leftovers are wonderful.
might have been was entirely too caught up on Episode 5 to even reheat them.
- 2 boneless, skinless chicken breasts, cut into strips
- 3 T. coconut oil
- 4 garlic cloves, minced
- 2-inch piece of fresh ginger, minced
- 2 T. finely chopped lemongrass, center white part only
- 2 T. coconut aminos (or soy sauce, if not Paleo)
- 4 green onions, green and white parts chopped
- ⅔ cup chicken broth
- 2 T. Asian fish sauce
- 1 T. fresh mint, chopped
- 1 T. sesame seeds, toasted
- salt and pepper
- pinch of crushed red pepper (optional)
- Season chicken generously with salt and pepper.
- In a large skillet, heat coconut oil over medium-high heat. Once the oil starts to shimmer, add the chicken.
- Cook until golden brown and nearly cooked through (this took me about 4-5 minutes).
- Add garlic, ginger, lemongrass, crushed red pepper, and half the green onions.
- Cook for about 3 minutes, or until fragrant.
- Add the broth, fish sauce, and coconut aminos to pan, and reduce heat to medium.
- Cook until liquid has reduced to about half.
- Garnish with remaining green onions, mint, and sesame seeds.