Was out of town for 4-5 days covering a cancer research conference (doing stuff like this).
Things are slowly returning to normal. Had a really good dinner last night that is perfect for a weeknight. It's one of our standards, Thai-style chicken, to which I added a spicy-Asian slaw.
For the chicken, you can do most of the work the night before: make the marinade, toss it with the chicken, and throw it in the fridge 'til dinner time the next day. For the slaw, you can shred the cabbage, peppers, and carrots the night before if you'd like, and the slaw dressing takes all of 5 minutes.
The only deviations from the slaw recipe were that I used less garlic (which I also did for the chicken) and substituted a tablespoon or so of honey for the sugar. If you don't have Sriracha, well, get some! It's too good and too useful not to keep around.
What to Cook: What to Cook This Week
4 hours ago