I am writing this from the front porch of our current home and I’m feeling very emotional about it. Amy and I move to our new home in the next couple of weeks and while I am so excited about our new chapter together, I can’t help but be sad to leave this home.
I really thought I was the kind of person who didn’t have emotional attachments to inanimate objects, but the last few years have changed me. Amy owned this home when we started dating. I was renting in Philly at the time so it only made sense that when we moved in together that I would move here.
At first I felt a little strange knowing I was shifting some of Amy’s stuff to the side to make room for my belongings, but over the last 3 years it has seamlessly become our joint home. Since I work from home I actually spend more time here than Amy does.
This home will always be a reminder of our young love, our new and growing relationship, the place we lived when we got married and the place where we survived 2020, 2021 and 2022(!?). I love this home and this front porch. I am so grateful that it sheltered us so well during the last few years.
Now onto the food!! This recipe is one of those ones you can add to the once a week list. It is SO easy and sure to please a variety of people. You can easily substitute the chicken thighs for chicken breast or even steak or tofu and you can substitute the green beans for basically any green veggie! Even celery works really nicely with this sauce.
Quick Tip** If you have one, use a microplane to grate your garlic. You will be left with super finely shredded garlic that mixes evenly into the dish and doesn’t leave unpleasant raw clumps.
Chicken and Green Bean Stir Fry
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