Because I refuse to be strung along from week to week like some g*ddamn meth head, waiting on Sundays at 9pm.
They did that to me 4 seasons in a row and I’m sick of it.
Enough is enough, it’s time to draw the g*ddamn line.
And I’ve been careful to steer wide and clear from the fucking…just the absolute tsunami of noise about it from everyone at work on Mondays.
But you know there’s always one person.
There’s always that one dope who you’ve told over and over to please not talk about the episodes in front of you, but runs his big mouth anyway.
It’s like what did I just say?
Didn’t I just fucking ask you…
So now I gotta bury his body out back and I’m getting tired of this shit.
Game of Thrones, Season 5 has finally concluded and your girl is about to binge today like no fucking other.
And since I’m too impatient to stock up on groceries first, I’m settling with this stir-fry for sustenance.
Chicken & Spinach Stir-Fry
What I Used.
1 cup White Basmati Rice. 6 oz. Chicken Breast. 1 tsp Cornstarch. 1 tsp Shaoxing Wine. 2 tsp Sesame Oil. 2 tbsp Olive Oil. 3 cups Fresh Spinach (finely chopped). ½ cup Water or Chicken Stock.
What I Did.
Cook the rice according to the instructions on the bag/box and set aside when done.
Cut the chicken into small, thin strips.
Then combine the chicken, cornstarch, shaoxing wine, 1 tsp sesame oil, salt & pepper in a large bowl.
If you don’t have Shaoxing Wine, according to google you can substitute with Dry Sherry or Dry Vermouth.
Set bowl aside for ingredients to marinate for 15 mins.
When you’re ready to cook, heat the olive oil in a wok or deep saute pan over high heat.
Add the chicken and stir-fry until opaque.
If the chicken starts to stick to the pan, add a little more olive oil.
Add in the spinach, salt, pepper and sesame oil.
Stir-fry for 30 seconds before adding in the chicken stock.
Serve on top of sticky white rice.