Rice & beans and chicken burrito

Earlier in the week we had cooked this recipe:  http://thefirstmess.com/2017/09/07/black-beans-rice-recipe-roasted-poblanos-garlic/

It's ok; not particularly special.

So today we cubed 2 small chicken thighs and tossed it in this taco seasoning:

1 tsp chili powder
1/4 tsp chipotle powder
1/4 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp smoked paprika
1.5 tsp ground cumin
1 tsp salt

I pan cooked the cubes with ~1 Tbsp of olive oil, adding ~1/4C water and cooking covered for a few minutes.

This chicken was really nice and the mix was super fast and easy.  So that will be good to do again.

Then we assembled burritos (as pictured below) plus some cheese and avocado.  Pretty good!

Chinese chicken and walnuts

This is our modified version of Chicken with Chestnuts.

Original recipe here:   https://www.epicurious.com/recipes/food/views/chicken-with-chestnuts-108668

I used 2 Tbsp brown sugar instead of 3 of that rock sugar.
I didn't have dark mushroom flavored soy sauce, so I just used regular dark soy sauce.
I used 1 Tbsp vegetarian mushroom-flavored oyster sauce (instead of regular oyster-flavored sauce).

My ginger ended up as 6 quarter-sized disks.

We used 3 small chicken thighs instead of bone-in chicken.  We cubed them in 1" cubes, browned them as the recipe suggested and simmered them covered for 5-8 min.  Meanwhile I toasted 1/2-3/4 C walnuts and then added them to simmer with the chicken for another 5-8 min.  We removed the cover and simmered until the sauce was sufficiently reduced.

I think the right way to do this is maybe only use 1.5 C water, and simmer uncovered the whole time so it all reduces faster.

Really good!  I'd go with even more ginger next time.  The green onion adds a nice additional flavor; not just a visual garnish.