I have a couple hundred more pages of Atlas Shrugged and I’ll be back in the world of functioning people. I will have to go back through the book and look at some things that have been nagging me … but overall, it was time well-spent to re-read this book. I am getting ready to order a large print edition so Mike can read it and I’ll have someone to talk to after reading all of this.
In the meantime, we had a really delicious dinner tonight. It’s from the June issue of Bon Appetit. Everyone liked it and it was quick and easy to make and I actually had everything in the house. (Like everything, I doubled this recipe – fed the six of us and have leftovers for one for lunch. YMMV)
Spicy Orange Chicken Stir Fry (6 servings – according to the magazine)
1 1/2 c. long-grain rice
3/4 c. orange juice
3 T. soy sauce
1 T. corn starch
2 tsp. finely grated orange peel
2 T. vegetable oil
1 small red onion, halved and thinly sliced
1 1/2 lbs. chicken cutlets, cut crosswise into 1/2″ strips
1 8 oz pkg of stringless sugar snap peas (I used snap beans as they are in season right now and it was yummy)
Whisk juice, soy sauce and cornstarch in a medium bowl until cornstarch dissolves. Add in orange peel.
Heat oil in large wok or skillet – high heat. Add onion and pepper flakes. 30 seconds. Toss in chicken. Sprinkle chicken with salt and pepper. Toss until chicken is mostly done.
Add sugar snap peas (or snap beans) and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender. About 2-4 minutes.
Serve with rice.