Honey Glazed Chicken Stir Fry

From The Better Homes and Gardens New Cookbook
1996

Start to finish : 25 minutes
Fast & Low-Fat
Frozen vegetables save on the preparation time.

Ingredients

12 ounces skinless, boneless chicken breast halves or skinless, boneless chicken thighs
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon cornstarch
2 tablespoons cooking oil
2 cups vegetables, fresh or frozen
hot cooked rice or couscous
Directions

1. Rinse chicken; pat dry. Cut chicken into 1-inch pieces; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside. (I double to sauce for this recipe, but I am a saucy kind of girl)

2. Pour cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry vegetables for 3 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add chicken to hot wok. Stir-fry for 3 to 4 minutes or till chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir till thickened and bubbly.

3. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir about 1 minute more or till heated through. If desire, serve immediately over rice or couscous. Makes 4 servings.

Sticky Sweet Asian Lemon Chicken

This is not the bright yellow chicken dish that you order at your favorite Chinese restaurant, but a homemade, less yellow, milder version. This is a recipe that my neighbor has made for me after having babies etc...it was so delicious and my kids gobbled it up so of course I needed the recipe. She was nice enough to share it with me and I know it will become a staple at our house for years to come!

3 boneless skinless chicken breasts
1/2 c flour
1 t salt
1/4 t pepper
1/4 t ground ginger
1 T sesame seeds

Sauce:
(I strongly suggest doubling the sauce)
4 T butter
1/4 c honey
2 T lemon juice
1 T soy sauce

Preheat oven to 350.
Cut Chicken into bite sized pieces. Put flour, salt, pepper, and ginger in a ziploc bag and shake to mix ingredients. Add chicken to bag and shake until all pieces are evenly coated. Remove chicken from bag shaking off any excess flour and put in a greased 9x13 and bake for 20 minutes.
Melt butter in saucepan and stir in other sauce ingredients.
Turn chicken and coat with sauce. Top with sesame seeds. Bake another 15 minutes. The last 3-5 minutes turn on the broiler in oven to brown tops of chicken. Serve over sticky rice.

Meatballs with Peppers and Pineapple

My hopes in you coming to this food blog, is that you don't have to worry about whether or not it is going to be a good recipe. The point is: I have tried it, and it is good.

I am sure you can tell by the looks of this picture, which the fabulous REE DRUMMOND took. So, this was a recipe, based purely on looks that I had to try. What I was excited about was the delicious blend of fruit and veggies. And who doesn't like a nice mix of those. So good for you.

If you want her step by step pictures and directions, you are going to have to go there.

Ingredients

• 1-¼ pound Ground Beef
• ½ whole Onion, Diced Very Finely
• 1 whole Egg
• ½ cups Panko Bread Crumbs (or Regular Breadcrumbs)
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper, To Taste
• ½ teaspoons Crushed Red Pepper, More To Taste
• ¼ cups All-purpose Flour
• Canola Oil, For Frying
• 2 whole Green Bell Peppers, Seeded And Diced Roughly *Lindsey's note: I think some asparagus would have been screamin' fantastic with this dish! I added peas though. I had some sugar snap peas on hand.
• 1-½ cup Fresh Pineapple Chunks
• 2 cups Beef Stock Or Broth
• 2 Tablespoons Soy Sauce
• ½ cups Sherry Or White Wine Vinegar
• ⅓ cups Sugar
• 1 Tablespoon Cornstarch
• Salt To Taste
• Crushed Red Pepper, To Taste
• Extra Beef Stock If Needed

Preparation Instructions

Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.

Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.

Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.

Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. *Lindsey's note: The Pampered Chef pineapple wedger is an absolute must have, and I noticed that the Pioneer Woman does not have one. Yet, she needs one! Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)

Serve over cooked brown or white rice.

Asian Chicken Wraps

You all know I am a long time fan of Mel's Kitchen Cafe. A while ago I went crazy with my printer and printed a bunch of recipes that I wanted to cook. I finally got around to making a few! This was one of my favorites. Mainly because it fits nicely into my new plan.

Actually, that is a lie, but, I fudged it a little bit. I added more veggies that normal, and only ate one with an actual wrap. . .and I made sure that wrap was whole wheat. So, there you go.

*Serves 4-6

Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil

Vegetables:
1 tablespoon olive oil *I omitted all of the oil because I was using my awesome non-stick pans.
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped

*2-3 julienned carrots. The Julienne peeler from Pampered Chef works AWESOME for that!

2 garlic cloves, finely minced

4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce

4-6 soft wrap breads or flour tortillas, slightly warmed

For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside. *I de-thawed my chicken only 1/2 way and sliced my chicken almost paper thin. It makes it very easy to take a bite, and the chicken cooked very quickly! Kind moo shu pork like.

For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.

*Lindsey's notes on the recipe.

Pampered Chef- Thai Chicken and Vegetable Stir Fry

Oh my. For those of you that don't know, I am a Pampered Chef consultant and have OODLES of recipes right at my fingertips. True. I have already posted a "Peanut Sauce" recipe on here that I make at least a few times a month, but I decided I was going to make all of the recipes out of the Week Day Dinners DONE! booklet this week and this was the first one I made. I enjoyed it SO MUCH I decided to share it!

Enjoy! I am including all of the tools that you can use to make it as well, for you PC Lovers. And, if you want to order any of the tools, please click on my button. Thanks!

3 Limes
1/2 cup creamy peanutbutter
1/4 cup chicken broth
3 Tbsp. Thai Red Curry Rub, divided
1 Tbsp. soy sauce
2 Garlic Cloves
1 medium cut lenthwise into quarters
1 medium red bell pepper, cut into thin strips
2 medium carrots, peeled
6 Tbsp. chopped fresh cilantro (it is worth a trip to the stor--YUM!)
2 cups cooked white rice. You can use brown, and Jasmin would have been amazing!
1 1/2 lbs. boneless skinless chicken breasts
1/2 tsp. salt
1 Tbsp. vegetable oil
1 cup frozen cut green beans, thawed


Juice two limes to measure 3 Tbs. Cut remaining lime into six wedges; set aside. * I did not measure, and just juiced two limes. To me, it was too tangy. I would just use one, and double the soy sauce.

Combine juice, peanutbutter, broth (forgot it, and I was fine) 2 Tbsp of the rub, soy sauce (double) and pressed garlic. Whisk until smooth and set aside.

Cut onion quarters croswise into strips, cut bell pepper into strips and cut the carrot with the Julienne Peeler (it was the first time I had used the peeler, and it was, of course, AMAZING!) Combine carrots and cilantro in bowl and set aside.

Cook rice. Cut chicken on the crosswise on a bais into 1/2 inch slices. Combine chicken remaining rub and salt in Classic Batter Bowl. Heat oil in Skillet over medium-high heat 1-3 minutes or until simmering. Cook chicken 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occassionally.

Add onions, bell pepper and beans to skillet. Cook and stir 3-4 minutes until crisp-tender. (I put in the carrots and cilantro too!) Remove skillet from heat. Add peanut butter mixture and remaining cliantro to skillet; mix well. To serve, divide rice among plates; top with chicken and carrot mixtures. Serve with lime wedges.


COOKS TIP -- If you don't have the Thai Red Curry Rub, which I totally recommend after using it tonight, you could use Thai Red Curry Paste. Use 2 tsp. curry paste in the sauce and combine remaining 1 tsp curry paste with chicken mixture.

Asian Noodles and Peanut Sauce

I have been making this recipe for a long time, but for some reason, never have gotten it from my Cooking Light Cookbook to the food blog! Again, I have adapted it for my own needs. . It is a huge hit with ALL the kids and me and Peter too!

8 oz. uncooked Udon or spaghetti noodles
6 Tbls. Water
1/4 cup peanut butter
2 Tbls. brown sugar
2 Tbls. low-sodium (or not) soy sauce
2 Tbls. rice vinegar
1 1/2 tsp. minced peeled fresh ginger
1 1/2 tsp. sesame oil.
1/2 tsp. cornstarch
1/2 tsp. chile paste with garlic
2 garlic cloves, minced
2 cups snow peas
1 red pepper chopped
1 cup shredded carrot
3 chicken breasts, diced

Cook chicken breasts dice and set aside. Bring water to a boil and cook noodles according to package directions, drain. Stir fry peppers, and carrots for 3 minutes until soft set aside.

Combine 6 tablespoons of water, and next 7 ingredients and chile paste if desired and garlic in a small sauce pan. Stir with a wisk until blended. Bring mixture to a boil and cook for 1 minute stirring constantly.

Combine noodles, peanut sauce, peas, carrots and peppers and chicken all together in a large bowl and toss to coat.

Easy Monday Night Stir Fry

For those of you who read this blog, you KNOW I am a stir fry girl. Love 'em. Easy, packed with veggies. Love it.

Anyway, I am also a huge fan of the Pioneer Woman food blog. . . Most commonly called "foodie p*rn" in our house because she posts delectible pix of fab food. I personally LOVE her picture by picture style (even though I don't typically need the demo) I still think it is fun to get the play by play. It makes it so visual I can almost taste it!

ANYWAY!

Here is a new favorite stir fry that I picke up from her. Enjoy!


MONDAY NIGHT STIR FRY!

Chicken Satay Marinade

You guys!!! I am the WORST at remembering to take pictures of my food! I guess I am just way to anxious to eat it, rather than photograph it. This recipe is always a hit at my house, it's quick to whip up and everyone loves it. We eat it over rice, or you could kabob it with some veggies.

2 T peanut butter

1/2 c soy sauce

1/2 c lime juice (about 2 limes)

1 T brown sugar

2 T curry powder

2 cloves garlic crushed

1 T hot chili sauce (optional)

whisk all ingredients until well combined. Pour over boneless skinless chicken tenders or chicken that you have sliced into 1 inch strips. Marinate for 1-12 hours. Then grill and enjoy.

Ham Fried Rice

This is adapted from the Everyday Food catalog

2 T vegetable oil
1 thick slice ham 8oz
1 bunch scallions, white and green parts separated
2 garlic cloves minced
2 t finely grated peeled fresh ginger
1 1/4 c cooked white rice
2 T rice vinegar
2 T soy sauce
4 large eggs

Heat 1 T oil over med-hi. Add ham, scallion whites, garlic and ginger. Season with salt and pepper. Cook stirring frequently until beginning to brown. Add rice, scallion greens, vinegar, and soy. Cook stirring until heated through 2 -4 minutes. Divide rice among 4 serving bowls. Wipe out skillet with a paper towel. Heat 1 T oil over medium. Gently crack eggs and cook until whites are set 2 -4 minutes. Top each bowl of rice with a fried egg.

Optional: If you prefer scrambled eggs, scramble the eggs first before you put in the ham, scallions, garlic and ginger.

Chicken Satay Marinade

1 lb boneless skinless chicken tenders
2 T Peanut butter
1/2 c soy sauce
1/2 c lime juice
1 t brown sugar
2 T curry powder
2 cloves garlic
1 T hot chili sauce

Mix all ingredients together and marinate chicken breat tenders for 2-6 hours. Then grill and serve!

Caramelized Pork Slices

These are so good served over sticky rice. Serve with a salad or veggie and you've got a great simple meal.

1 lb pork tenderloin sliced into 1/2" slices
2 garlic cloves
2T brown sugar
1 T orange juice
1 T molasses
1/2 t salt
1/2 t pepper

spray 10 skillet and heat to med-hi
cook pork and garlic 6-8 minutes until browned on both sides
stir in remaining ingredients and cook 3-5 minutes until sauce thickens.

FABULOUS Lettuce Wraps

This recipe came from my neighbor and I must say it is a regular at our house. It's kind of a lot of chopping, but if you have a Pampered Chef chopper, it's quite quick to do.

1/2 c finely chopped carrots
1/2 c water

cook carrots in water until tender, then drain. In the same large skillet (or wok) add:

1 T sesame oil
1 20oz pkg ground turkey
1 c shitake mushrooms chopped (I have used all kinds if you can't find shitake)
1 8 oz can water chestnuts chopped
3 garlic cloves minced
2 T grated fresh ginger
1/3 c your favorite teriyaki sauce
2 T peanut butter (optional: I like it better without)
1 T rice vinegar
1/4 c hoisin sauce
1/2 c green onion chopped

Add ground turkey, garlic, ginger, and chopped mushrooms to cooked carrots. Cook meat until no longer pink. Add water chestnuts and everything else (except green onion) and cook on med-hi until cooked warmed through 10-20 min. Add green onion at the end. Serve over rice or in iceberg or butter lettuce cups. ALMOST as good as PF Changs. We love this recipe, so give it a try.

Mom's Cashew Chicken

Marinade:
1 Tbs. corn starch
1 Tbs. Sherry
1 garlic clove
3 slices ginger root
1 Tbs. oil
1 tbs. soy sauce

Gravy:

1 Tbs. corn starch
1 Tbs. soy sauce
1 tsp. sugar
5/8 cup water from mushrooms
1 tsp. sesame oil

Stir Fry:

1 lb. chicken
1 yellow onion, sliced
3 celery stalks, sliced
3 shitake mushrooms, sliced
1/2 cups cashews
1 can of button mushrooms, or just mushrooms
Chinese pea pods (or just peas)

Marinade chicken for about 30 minutes. Stir fry chicken in a wok or dutch oven. Stir fry veggies separately. Combine both at the end along with cashews and cover with gravy. Cook until gravy had thickened.

Serve over rice.