Cooking with Chicken and Vegetables
I think I accidentally reinvented the pan-seared chicken breast tonight. If only all my cooking experiments turned out so juicy and delicious! (Hint to future me: set to 5 / exact middle of your lame electric stove, stop poking at it until it's brown. Go chop vegetables or question your roommates' TV choices or something. Then flip it. Yes, it's going to take more than five minutes for each side, get over your instant gratification complex.) I also did something with the chicken skillet, shallots, bean sprouts, garlic, ginger, broccoli, zucchini, and soy sauce which was okay, except for the zucchini, which soaked up the ginger and soy deliciousness. I want to pick out just the zucchini and eat it until I figure out why it worked so well. Tomorrow, proper write, probably with pictures.