Stir Fried: Dinner after a long day of work

Ah, the fabulous life of a food blogger. We dine on exotic dishes, travel to beautiful restaurants and feast on the limitless bounty afforded by boutique olive oil shops and specialty chocolate stores.

Yeah right. This is not that kind of blog.

Truth is, most of our dinners are more Rachel Ray than Emeril Lagasse. Usually I save the big time cooking for the weekend, when I have more time to research, shop and clean. Most of our weeknight dinners consist of quick dishes that are thrown together with leftovers or scraps.

Last night's dinner wasn't much different. I've actually started using more fat in my food, and stir frying a ton of vegetables with some chicken is an excellent way to do it. You can cut the oil back to 1 tablespoon, but I think it's worth the extra points to hit 'em with both barrels. I added ham because ham tastes goooooooood.

I've also been experimenting with pounding the chicken flat before cooking. In my observation, this tenderizes the meat, breaking down some of the muscle tissue. I'll have to do more work and report later.

Week Night Chicken Stir Fry

1 lg Chicken Breast, pounded flat (approx. 6-8 oz.)
1 med onion, loosely chopped
5-6 slices Deli Style (thin) Ham, julianned
1/2 lb. Frozen Broccoli Cuts
3 cloves Garlic
2 tablespoons Oil (stir fry, canola or other high smoke point oil will do)
20 drops Hot Sauce (I use Sriracha)
Salt and Pepper, to taste
2 cups Cooked White Rice

Heat the oil in a stir fry pan or skillet over high heat until very, very hot. Toss in the chicken, and cook until just not pink anymore. Add onions and salt. Cook until onions start to turn translucent, then add the garlic and ham. When food is almost completely cooked, add the broccoli and cook until the broccoli is soft.

Serve with 1 cup of rice. You don't have to make mini rice monuments unless you really want to, or unless you're taking a picture for a food blog.

Serves 2, 10 points per serving (including the rice)