Work-In-Progress

I have come to the conclusion that I am a very good stay-at-home-mother, but not so much a good stay-at-home-wife. Let me explain: I love being with Hannah and enjoy hanging out with her all day long. I love being the one that feeds her, puts her down for naps, and I especially love being the first person she sees when she wakes up from her naps. However, since I spend my entire week at home caring for Hannah, there are household duties that naturally come along with being a stay-at-home-mom. Such as, laundry, cleaning, dinner, dishes...yadda-yadda. I dub those, "Stay-at-home-wife-duties." I am not good at these wife-duties. However, Justin has been extra stressed at work lately and so I am trying to put in an extra effort to have the house spotless when he arrives home and have dinner waiting on the table. I am working on becoming a better stay-at-home-wife....but not because I want to- only because it makes sense. After all I am home all day long. So last night Hannah and I made one of our household's favorite recipes and I decided to be nice and share it with you all. Enjoy!

Spicy Chicken and Rice

Prep: 15 Minutes Cook: 40-50 Minutes

5 bone-in chicken thighs-skin removed

5 tsp. olive oil

1/3 cup warm water

1/4 cup packed brown sugar

2 T. orange juice

2 T. soy sauce

2 T. ketchup

1 T. white vinegar

4 garlic cloves, minced

1/2 t. crushed red pepper flakes

1/4 t. Chinese five-spice powder

2 t. cornstarch

2 T. cold water

Hot cooked brown rice

Sliced green onion

1. In a large skillet, brown the chicken in oil over medium heat for 18-20 minutes or until juice runs clear. Meanwhile in a jar with a tight fitting lid, combine warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder; shake until sugar is dissolved.

2. Pour over chicken. Bring to boil. Reduce heat and simmer uncovered for 30 minutes or until chicken is tender, turning occasionally.

3. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to boil; cook and stir for 2 minutes or until thickened. Serve over rice and garnish with green onion.

*We always add way more red pepper flakes, which is why we call this "spicy" chicken and rice. We like things HOT in this house.

If you do not like this meal....remember that I simply stated that I am still working on being a good stay-at-home-wife.