On Cooking & Hoisin Chicken Recipe

Trying to figure out whose turn it was to cook was difficult enough when there was only the two of us. Throw Pooky into the mix, and we may as well starve due to the lack of time we have to meet such basic needs. Ok, I’m exaggerating; we’re not starving. I actually don’t mind volunteering to cook most of the time because

1. I actually find it can be quite relaxing since it gives me time away from the baby (and being a work at home mom, I can really use that) and
2. I don’t know why, but when Josh cooks, it takes f o r e v e r.

I’ll expand on #2 a bit. Although I like to cook because of reason #1 above, I also expect Josh to cook a few nights a week as well so that I don’t eventually grow bitter and resentful that I do all the cooking. It’s great when he cooks, and I totally appreciate it (stir-fries are his specialty, and he can stir up some yummy dishes). I have observed, though, that it does tend to take him a lot longer to cook than it would take for me to cook the same meal. This is fine; after all, it’s not an Iron Chef competition in our house. However, this means that I’ve already spent all day with Pooky, and right around when I really need some respite, he’s in the middle of cooking. Alas, I suppose I’ve made it into a no-win situation for myself.

Pooky is trying to pry me away from the computer now, so I’ll end this post with a super quick, easy, healthy and oh so yummy recipe I got off of the Food Network website the other week.

Baked Hoisin Chicken with Steamed Broccoli

Vegetable cooking spray
4 boneless skinless chicken breast halves (about 2 pounds)
Kosher salt and freshly ground black pepper
3/4 cup hoisin sauce (8 1/2 ounce jar)
1 bunch broccoli, stems thinly sliced and top cut into large florets (1 pound, 5 ounces)

Preheat oven to 400 degrees F and spray a baking dish with cooking spray.

Put the chicken in the baking dish and season with salt and pepper. Pour the hoisin sauce over the chicken and turn the chicken to coat evenly. Bake until opaque and cooked through, about 18 to 20 minutes.

Meanwhile, pour an inch or more of water in a skillet or wok and bring to a boil over medium-high heat. Place the broccoli stems in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook 2 to 3 minutes. Add the florets and continue to cook just until the vegetables are crisp tender and bright green, 2 to 3 minutes more. Season with the salt and pepper

Divide the chicken and broccoli among 4 plates and serve.