Hi there! Lydia here with this month’s newbie cooking adventure. This particular recipe hasn’t been too adventurous simply because it is one of the easiest I have done!

This has been one of my absolute favorite dishes that I made this year. So great. It is pretty easy, and it is also easy to make it super spicy or to have just a small kick of spice; whatever you’d like. This is something that I make for people when they come to visit, instead of my typical easy spaghetti nowadays! Here is the recipe. I haven’t made any changes to it, unless I want to add a bit more spice.

I got this recipe from AllRecpes.com, which is where I get most of my new recipes. It is an easy site to use, and, if you have a smartphone, you can download their app and store all of the recipes you like or want to try. It has been my BFF this year.


2 tablespoons olive oil3 carrots, cut into matchsticks

1/2 teaspoon minced fresh ginger root

1 clove garlic, minced

2 tablespoons olive oil

2 skinless, boneless chicken breast

halves, cut into small pieces

1/2 cup water

1/2 cup peanuts1/3 cup orange juice

1/3 cup soy sauce

1/3 cup brown sugar

2 tablespoons ketchup

1 teaspoon crushed red pepper flakes

2 tablespoons cornstarch


1. Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
2. Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
3. Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

While you are cooking this, start a pot of rice. I do the standard one cup of rice to two cups of water. I usually bring the water to a slight boil and then turn the heat down to low and put a lid on the pot. This allows it to steam the rice and, in my opinion, is much better. I use jasmine rice, which you can get at any local Asian store.

Let me tell you, this recipe is amazing and just writing about it makes me want to try it. May just have to cook it for dinner tonight. If you want to make it spicier, consider just adding more red pepper flakes.

Do you think you’ll try this recipe? I hope so! It is really, quite good!

Psalso. Do you have any recipes you’d like for me to make and try? If so, let me know and I can add it to my list!

PsPsPs. Thanks, Stewie for the awesome feature image! It is pretty perfect, isn’t it?

Until next time!