Change is an inevitable part of life.
Moving, growing, dying, changing jobs, changing schools…these are rather large events that don’t necessarily happen every day, but other small changes are happening all of the time.
Fall is suddenly apparent, as the night air is a bit chillier, a kid learns a new word, thereby exerting her growing independence and unavoidable departure into adulthood, and the new cutting board that is desperately needed is shunned mentally in favor of the old one always occupying the space behind the faucet.
I’m not a fan of change.
Said cutting board was ultimately even returned to Target, as I simply wasn’t ready to ‘move on’ from my molding bamboo variety.
I’m not a fan of adventure or doing new things or meeting new people (I’m such a crab, I know), I simply want to freeze time and do over and over what I like without any outside distractions.
One of the ways I find myself trying to control the ever-evolving world, is by eating my favorite meals.
People talk of ‘comfort food’ and I never really knew exactly what it meant.
My initial reaction to the phrase was that ‘comfort food’ was something unhealthy. A big piece of chocolate cake, a drippy ice cream sundae, or a bucket of greasy fried chicken were all things that came to mind.
For me, comfort food is eating a meal that I love…something I’ve made a number of times before and crave on a regular basis…something I know will turn out tasty and make me feel nourished!
For me, this meal is often in the form of a stir-fry.
Delicious fluffy brown rice, topped with a medley of protein and vegetables, all lightly tossed in a sweet and tangy sauce.
This, to me, is true comfort food, and a consoling constant in my life that I can always rely on.
- 2 T. oil, divided (I like coconut or grapeseed)
- 1 pound chicken thighs, chopped into bite-size pieces
- salt and pepper, to taste
- 2 garlic cloves, minced
- 4 scallions, chopped
- 4 t. fresh ginger, minced
- 4 c. broccoli, chopped into bite-size pieces
- 4-5 T. water, as needed
- 2 T. soy sauce
- 1 T. orange juice
- 2 t. honey (use 3 teaspoons if you like your stir-fries sweeter; I like two)
- 1 T. rice vinegar
- 1½ t. sesame oil
- 1½ t. arrowroot
- ¼ t. red pepper flakes
- quinoa or brown rice, for serving
- toasted sesame seeds, for serving
- Begin by heating one tablespoon of oil in a large pan.
- Add in the chicken thigh pieces along with some salt and pepper, and cook through (about 10 minutes), stirring often.
- Meanwhile, whisk the sauce ingredients together in a small bowl: soy sauce, orange juice, honey, rice vinegar, sesame oil, arrowroot, and red pepper flakes.
- Once the chicken is cooked, transfer it from the pan to a plate.
- Add two tablespoons of water to the chicken pan to deglaze it, stirring up any brown bits.
- Add the other tablespoon of oil to the same pan, along with the garlic, scallions, and ginger.
- Saute the mix for about 30 seconds, until fragrant.
- Add in the broccoli, along with 2-3 tablespoons of water, and cook until bright green.
- Add back the chicken pieces, as well as the sauce ingredients (be sure to give the sauce mix a little whisk before adding to stir up the arrowroot).
- Cook the mix just until the sauce thickens and coats the broccoli and chicken pieces.
- Serve atop quinoa or brown rice with a sprinkle of toasted sesame seeds.
Adapted from this recipe
If you’re not a fan of broccoli, use four cups of any vegetables you like!
What is your favorite comfort meal?