Winner, Winner, Chicken Dinner

Maybe that should be Winner, Winner, Home-Canned Good Dinner? I don't know if you can make a full meal of my home-canned goods, but I have been known to have a dinner of just chips and salsa (with or without a margarita).

Let me begin by thanking you all for your support! This began as a quest to reach 500 Facebook followers for On My Plate, but the "likes" far surpassed that. Mid-week, we were so close to 600 likes that I tossed in the opportunity for another winner of the assorted home-canned goods packages, and with the assistance of some devoted fans, we made it. This giveaway has been incredibly awesome. Truly. I appreciate each and every one of you as readers of the blog.

So...without any further delay...the two (2!) winners drawn from the likes and shares of the Home-Canned Goods Giveaway post are:

Donna Roberts-Lutterll

and 

Kathy Van Cleave Riedy

Congratulations!!

Please contact me with a private message through Facebook or send me an email at onmyplate.justfran@gmail.com with your shipping information. 

And, just so there is truth in my title, here is a chicken dinner:

Chicken and Broccoli with Peppers

(adapted from Every Day with Rachael Ray)

1 1/2 cups rice

3 cloves garlic, thinly sliced

3 tablespoons soy sauce

2 tablespoons sugar

1 1/2 tablespoons cornstarch

kosher salt

freshly ground black pepper

3/4 pound boneless-skinless chicken breast, thinly sliced

3 tablespoons olive oil

1 bunch broccoli, broken into florets

1 red pepper, sliced

2 green onions, white and green portions sliced separately

Bring rice and 3 cups of water to a boil; lower the heat and simmer, covered, until the water is absorbed, about 20 minutes.

Remove from heat and let stand about 5 minutes, keeping warm.

Meanwhile, whisk together half of the garlic, soy sauce, sugar and 1/2 tablespoon cornstarch; season with salt and pepper.

Add the chicken and toss to coat; marinate for 20 minutes.

Whisk together 1/2 cup water and the remaining 1 tablespoon of cornstarch.

Heat 1 tablespoon of olive oil in a large skillet with the remaining garlic.

Add the red pepper strips, season with salt and pepper and cook for 1 minute.

Add 1/4 cup water and the broccoli florets, cover and steam until crisp-tender.

Transfer the vegetables to a plate.

Add the remaining 2 tablespoons of olive oil and heat until searing hot.

Add the chicken mixture and the white portions of the green onions, stirring, until the chicken is just cooked through.

Stir in the broccoli, then stir in the remaining cornstarch mixture.

Cook until the liquid thickens.

Remove from heat and stir in green portion of green onions. 

Serve with rice. (Serves 4)