Because Mac asked me to remember what I did tonight, I am making the effort to do so. Because, he's that important...and well my experiments do not usually go over this well.

I had a package of 4 chicken thighs, which I boned out and cut into smallish pieces, between 1 to 2 inch chunks. I left the skin on, but feel free to remove it if you'd like. I pressed those into about a half a cup of cashew meal and tossed them in a skillet with about 2 tablespoon of hot canola oil. I added red pepper flakes, then used my microplane to add in about an inch worth of fresh ginger, and one clove of garlic. Then I added about a cup of fresh broccoli, cut into small pieces. (The stem is my favorite part of broccoli, I peel the skin and stringy outer part, exposing the tender stalk and use that as well. It's delicious.)  I added salt and pepper, and more red pepper flakes, because we like things spicy around here.

Then I added about 3 tablespoons of gluten free soy sauce, and poured in more mirin than I'd intended, saying at least a tablespoon went in there. I finished with about 1 teaspoon of sesame oil.

It took me 20 minutes to cook, including the rice I served alongside.

And, now I can make this again.