Like Pam over at Sidewalk Shoes, my dinners are named by ingredient. I blame my children for this; when you're cooking for people who want "Beans Beef", how can you ever remember the real name? I suppose things are sometimes named by ethnicity, but, again, how many times can "Chinese Chicken" or "Italian Chicken" be used? I digress.
My husband thought this was a stellar dinner. I found it a bit salty, but, then, I'm the person who has never put salt on anything. Nope, not salad, nothing. I cook with miniscule amounts of salt - really, does anyone else use only about 1/2 teaspoon of salt for 2 pounds of vegetables? Anyway, try this, cut down to the appropriate ratios for your family; you'll all like it.
CHICKEN AND SNOW PEAS
5 pounds boneless, skinless chicken (I used thighs)
liberal amounts of soy sauce
1 small onion, minced finely
1 green onion, cut in small pieces
2 cans bamboo shoots
1 pound frozen snow peas
1/2 cup water
2 tablespoons cornstarch
Arrange the chicken in a pan; sprinkle lightly with salt and liberally with soy sauce, and spread the minced onion over it. Bake for 30 to 45 minutes, turning once or twice, until the chicken is nearly done. Remove from the oven. Whisk the cornstarch and water together, add about 2 tablespoons of soy sauce, and stir into the chicken. Add the snow peas, green onion and bamboo shoots, and return to the oven for 10 to 15 minutes. Serve with Sorta Risotto with Kale or rice florentine.
This could also be done as a stir fry dinner, but I really don't want to run 4 or 5 skillets; I'm just not that coordinated. In any event, this was a huge seller. We had no leftovers, and Thor got relatively little table scrap. Sorry, Thor can't offer a first hand review.