Go out in the woods, go out. If you don’t go out in the woods, nothing will happen and your life will never begin. Run with the wolves. Spread your magic life wildfire. – Anonymous
This is a perfect quote for the moment, right now. We are probably somewhere in the Yukon right now. Tonight we stay in Whitehorse. Almost there, almost there! I can hear Shaun T screaming at me in my head from Insanity. HA! We sure have a warm bed tucked up in the mountains tonight but what we don’t have—and totally wish we had—is this amazing Szechuan Chicken. It’s one of those take-out makeover dishes. Who knows, maybe we are getting take-out tonight. It’ll probably be some amazing Canadian food that I can’t wait to try.
For the record, if we were back home, I would be making a big old pot of Homemade Special Fried Rice and Szechuan Chicken to really give me that comfort food feeling. I am always a fan of skipping the take-out. And anything Szechuan simply reminds me of my childhood and picking up food from Lotus House. My uncle loves Szechuan Chicken and General Tso’s {which maybe one day I will make}. That was part of the inspiration to make this yummy, filling dish.
XO
Clik here to view.
Clik here to view.
- 1 tbsp olive oil
- 1 lb chicken tenderloins
- ¼ cup Szechuan sauce
- 2 leeks, chopped
- 2 tbsp raw honey
- Sea salt, to taste
- Lightly grease a pan with olive oil. Cook chicken until lightly browned. Add sauce, leeks and honey. Continue to cook until bubbling. Add sea salt.
- Remove from heat.
- Serve on a bed of Homemade Special Fried Rice.
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