Day 2 of my adventure

I have realized already how much I have missed cooking. It has been my passion forever and after culinary school, when I didnt get employed anywhere after almost 6 months, my heart was sad and I lost my passion. But guess what? IM BACK BABY!
Recipe #2: To Stir With Love
ingredients:
1/2 cup chicken broth
2 tbsp apricot jam
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp grated ginger
1 tbsp cornstarch
1 tsp sesame oil
1 garlic clove minced
1/4 tsp crushed red pepper flakes
1 tbsp oil for the pan
4 boneless chicken breasts cut into strips
1 cup sliced red pepper
1 cup whole mini corncobs or a can of corn
1 cup sliced water chestnuts
2 cups packed, whole baby spinach leaves
1/2 cup green onion, chopped
4 cups hot cooked rice or noodles (optional)
To make the sauce, combine broth, jam, soy sauce, ketchup, ginger, cornstarch, sesame oil, garlic, and red pepper flakes in a small bowl and set aside.
Heat the oil and in a large skillet or wok over high heat. Cook the chicken until no longer pink and lightly browned. Add the red pepper and cook 2 min. Add the corn, water chestnuts, spinach, and green onions. cook 3 more minutes. Add sauce and cook till bubbly and slightly thickened.


Wow this was another amazing dish! It was a little sweet because of the jam and the ketchup and then BAM a little spicy from the pinch of red pepper flakes. It was an amazing combination of flavours and textures from the vegetable and the chicken. Again would have to rate it 5 stars!