It seems since school has started up and the streets are busy and full of life; everyone is out and about even on the weekends. I have been so busy this weekend that it went by too quickly. Fall is almost here and winter is right around the corner. Josh is excited for my black sesame porridge one of my favorite dishes to make in the fall. I am defiantly a fall girl! I love cool and crisp weather.
Besides day dreaming about fall this weekend most of my time was not spent in the kitchen. I am getting ready for school to start and making sure I have most of my books and classes in order. I made a quick stir fry using sweet cherry tomatoes. It was quick, simple and savory.
Cherry Tomato Stir Fry Recipe:
- 3 cups cooked chicken breast cut up
- 1.5 cups cherry tomatoes cut in halves
- 2 whole bell peppers cut up
- 3 cloves chopped garlic
- 1.5 tbsp. sesame seed oil
- 1.5 tbsp. corn starch
- ¼ cup 3 tbsp. soy sauce
- Pinch of ginger powder
- Pinch of black pepper
- Salt to taste
Recipe Directions: In a skillet on low to medium heat let the oil warm up; place cut up bell peppers and cooked chicken into the skillet, let them cook in the oil and simmer for about 2-3 minutes. While chicken and bell peppers are cooking, get the soy sauce mixture ready by placing corn starch and soy sauce into a bowl and whisk with a fork until it becomes a liquid. Place cherry tomatoes into the skillet and stir for a minute or until you see the juices from the cherry tomatoes; add salt, pinch of ginger powder and black pepper. Mix for another minute, then slowly add the soy sauce to the skillet and stir until the sauce thickens up. Serve over a bowl of white or brown cooked rice.