Staff Supper: Kung Po Chicken & Spiced Roast Veg
Tonight’s staff meal was a balance of bold and wholesome—Kung Po Chicken alongside a tray of roasted broccoli and cauliflower with chili flakes. The kitchen smelled amazing.
My sous made the meal today, starting with Kung Po Chicken, stir-frying marinated chicken with garlic, ginger, dried chilies, and peanuts. The sauce was a glossy mix of soy, and just the right touch of sugar—sticky, spicy, and savory. The chicken stayed juicy, and the toasted peanuts added that satisfying crunch. It had heat, but not enough to scare anyone off—just enough to keep you going back for another bite.
To balance it out, I roasted broccoli and cauliflower until they caught those golden, slightly charred edges. Tossed them in olive oil, salt, and chili flakes for warmth. Simple, but full of flavor—the kind of veg that disappears fast.
Together, it was a comforting yet energizing combo—fiery, crisp, and packed with texture. Clean plates all around. Always a win when a meal fuels both the body and the mood mid-service.
