AS THE TITLE INSINUATES, HERE is a quick solo dinner that takes about 20 minutes (mostly because that’s how long the rice cooks) and is nourishing, cheap and tasty.
1. Start fixing some rice of your choice (1:2 rice:water ratio for white, basmati or jasmine; I don’t like brown rice very much, and besides, it takes longer to cook).
2. Assemble a mise-en-place of stir-fry ingredients; in my case, and because I like motley-colored food, that’s usually:
– 1 small boneless/skinless chicken breast (fajita-cut)
– handful of green beans (chopped into thirds)
– 1 carrot (cut into broad matchsticks)
– 1 yellow summer-squash (cut into 1″-thick half-moons)
3. While the rice is cooking, whisk together:
– 1/4 cup broth (vegetable or chicken)
– 2 tbsp. soy sauce (low-sodium)
– 1 tbsp. honey
– 1 tsp. corn starch
– 1 tsp. sesame oil
– 1 clove garlic, minced
4. Ten minutes before the rice is done, heat a skillet with 1-2 tbsp. vegetable oil over a medium-high burner. When it sizzles an experimental drop of water, add the chicken.
5. Cook chicken on one side (3-5 minutes), then turn it over. Add carrot sticks and green beans. When they’re cooked (say, 3-5 minutes), add zucchini/squash.
6. When squash is cooked (2 minutes or so), add sauce. Let it thicken (another minute, say) and mix well with chicken and veg.
7. Remove stir-fry from heat. Plate rice, then top with stir-fry.
8. Enjoy! (If you have leftovers [including rice], save in one container for heating up in your skillet as next night’s dinner or next-day’s lunch.)