Chicken Strips with Crunchy Fresh Corn
Well hello there again, I am back. It has been a while since my last blog because so much has been happening in my life. Only good things, thank G-d. It all started with Michal’s graduation on May 22 from the University of Maryland. What a fabulous weekend we had, and how proud we were of all she has achieved. No sooner had we gotten back from graduation, late Sunday, we left for London the following Wednesday. This was the start of my wonderful 3 and a 1/2 week long vacation to London and Israel. In London Pete and I visited with his parents, sister, brother and their families, and with my sister.
Pete then returned home, and my sister and I went to Israel. Both trips were jam packed with quality and very special time with family and one or two close friends. Unfortunately due to time limitations, I did not get to see everyone or even half the people I would have wanted to see, but there is always next time.
It is always hard for me to leave my very favorite place in the world, Israel, but as they say in the classics, “All good things come to an end,” and it was time to come home. I hit the ground running, returning late Sunday and back to work Monday morning. It took me about a week to truly get over jet lag, but it was great to be back working with the kids again, and to be back cooking and creating.
Summer is always an inspiring time to cook. Firstly, it gets dark so late that even when I get home late from work, I still feel like there is so much time to really experiment and cook. Then there are always those delicious fresh fruits and vegetables in the summer that inspire me to be creative. One night I got home from work late and this is what I came up with. The crunchiness of the fresh corn really made the dish pop. It is a fresh, healthy dish and so quick and easy to prepare., AND it is gluten free!
16 oz. chicken strips
2 Tbs. olive oil
1 onion, sliced into strips
1 red pepper coarsely chopped
3 ears of fresh corn on the cob
salt, pepper, garlic powder, and chicken seasoning
1/2 lb. sugar snap peas, sliced in half
Fry the onion in the oil until lightly browned. Add the red pepper and let them cook a few minutes longer.
Meanwhile slice the corn off the cob. Add the raw corn kernels to the onion and pepper mixture.
Season with salt, pepper and garlic powder and let cook for 4 to 5 minutes. You want the corn to remain crisp and crunchy so don’t overcook. Add the sugar snap peas and let the veges. cook for 2 to 3 minutes longer.
Remove the vegetables from the stove and transfer them to a plate, and set aside.
Heat the 2nd spoon of olive oil in the same pan.
Season the chicken strips with salt, pepper, garlic powder and some chicken seasoning.
Add the chicken strips and fry till they are lightly golden on all sides.
Just before they are cooked through, (make sure to remove them as soon as they are lightly golden as you do not want them to dry out), add the vegetables back to the pan and heat through.
Serve with a baked sweet potato or rice.