The reason for silence the past month…
Well, the blog suffers due to many (un)expected responsibilities I had these few months… And then there was a mini-vacation as well… Beautiful sunsets on the incredible Santorini island, local wine and specialties, volcanic black sand beaches…
However, the august will be a working month, so expect the blog to come to life again!
Simple, light and very healthy! This soup has a very rich creamy taste, yet it is made without any cream or shortening!
It’s very hot the last few days, it’s unbearable. Along with the fact that I don’t have much free time the last couple of weeks, it means I am not cooking much at all. And when I do cook a meal, I try to make something very light. That’s what makes this risotto salad ideal for hot summer days. Usually I make it a day in advance, as a lunch to take to work the next day.
I have written before about how much I like Chinese food. This is one of the easy, quick things to make, and it is very satisfying with its multidimensional hot-sweet and salty-sour flavors. Serve with rice.
Ingredients:
2 chicken breasts
50 gr peanuts
60 ml soy sauce
4 tsp brown sugar
20 ml rice vinegar
1 tbsp cornstarch
2 red peppers
3 tbsp sesame oil
2 tbsp olive oil
1/2 tsp chilli (optional)
In a bowl mix sugar, soy sauce, vinegar, sesame oil, and cornstarch, and add the chicken cut in strips. It is not necessary to add any salt since the soy sauce is salty enough, as well as the peanuts.
Fry the peanuts a bit and set aside. In a larger pan or wok, saute the pepper (cut in larger strips) on olive oil. Add the chicken with the sauce mixture and stir fry until the chicken is done. When it is done, stir in the peanuts. Serve with rice.
