Momma’s proud of this one, my babies.
Ruuuuhl proud. Like go to your kitchen and make it right now! You know what’s funny? Instead of typing, “kitchen,” I started typing, “chicken.” That’s what’s ruuuhl funny.
Now I’m visualizing a ginormous chicken standing in the hallway of my chick – err..kitchen…did it again…with its wings waving at me like, “Yo! Jules! What’s for dinner? Tofu?” (in a brooklyn accent, of course), and in my head I’m like, “Noooo, chicken. No. It’s you. Don’t make it awkward.”
Anyhoo, this simple recipe puts a big smile on my face because I have a feeling you’re just going to eat.the.sucker.up. You know what’s funny? Instead of typing, “sucker,” I almost typed – nevermind.
Ethnic food made easy’s my jam. I love whipping together fast, uncomplicated meals with otherworldly flair. Simple chicken stir fry with tasty sauce? It don’t get much better than that!
I spotted a recipe for Thai Basil Chicken Stir Fry in June’s Cooking Light and immediately went to the store for ingredients…the next morning…because I saw the recipe at 9pm and girl doesn’t leave the house past 8:35.
Because I’ve been craving a good peanut sauce lately, I tossed some coconut milk, fresh ginger, and creamy peanut butter into a blender and enjoyed the chicken doused in sauce. You don’t necessarily neeeeeeed to make the sauce, but why wouldn’t you, my friends? Party on your tongue organ.
Go to your chicken and make it right now!