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Stir-Fry Chicken With Cashews

Stir-Fry Chicken With Cashews

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Stir-Fry Chicken With Cashews

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
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Ingredients

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Ingredients For The Marinade

  • ½ cup less sodium soy sauce
  • 1/8 cup rice vinegar
  • 1/8 cup dry sherry
  • 2 tablespoons fresh ginger, chopped
  • 3 medium cloves garlic, crushed

Ingredients For The Stir-Fry

  • 1 pound boneless, skinless chicken breast, cut up into small bite size chunks
  • 2 teaspoon sesame oil
  • 1 medium red bell pepper, cut in strips
  • 1 onion, diced
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup cashews
  • 2 green onions, sliced

Instructions

To Marinate Chicken

  1. In a medium size bowl mix together the soy sauce, rice vinegar, dry sherry, fresh ginger, and garlic. After mixing the sauce add the cut up chicken breast. Set it aside to let it marinate while you prepare the rest.

To Stir-Fry-Chicken

  1. Heat wok or skillet over high heat. Add sesame oil swirling around to coat. Using a slotted spoon remove the chicken from the marinade and reserve the remaining liquid. Place the chicken in the wok. Stir-fry for 2 minutes then remove to a plate. Add the red bell pepper strips and chopped onion stir-fry for 2 minutes. Mix cornstarch with the remaining marinade liquid. Then return the chicken, and add cashews, salt, black pepper, marinade liquid to the wok. Stir-fry for 3 minutes or until the chicken is done and cooked through. Remove from heat. Sprinkle green onions on top of dish.

Notes

  • Make sure your wok or skillet is very hot before adding ingredients.

Nutrition

  • Serving Size: 4
  • Calories: 367
  • Sugar: 4
  • Sodium: 1449
  • Fat: 14
  • Saturated Fat: 3
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 16
  • Protein: 40
  • Cholesterol: 96

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Green Onion Egg Drop Soup

Green Onion Egg Drop Soup

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Green Onion Egg Drop Soup

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  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
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Ingredients

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  • 8 cups chicken stock
  • 2 tablespoons chicken stock
  • 1 teaspoon finely cut fresh ginger
  • 2 tablespoon soy sauce
  • 2 tablespoon corn starch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 5 eggs, lightly beaten
  • 5 green onions, chopped

Instructions

  1. In a stock pot add the 8 cups of chicken stock, fresh ginger, and soy sauce. Bring the soup base to a boil.
  2. In a small bowl combine the 2 tablespoons chicken stock and 2 tablespoons corn starch. Keep stirring until the cornstarch is dissolved then add to the soup base. Reduce heat to simmer.
  3. While the soup is simmering beat 5 eggs in a medium size bowl. Slowly pour into the soup base while stirring the soup in one direction. Turn the heat off.
  4. Add in salt, black pepper, and green onions. Serve immediately.

Nutrition

  • Serving Size: 10
  • Calories: 117
  • Sugar: 3
  • Sodium: 613
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 9
  • Protein: 8
  • Cholesterol: 99

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Spaghetti With Chicken & Thai Peanut Sauce

Spaghetti With Chicken & Thai Peanut Sauce

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Spaghetti With Chicken & Thai Peanut Sauce

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  • Author: Cherie | Taste And Review
  • Prep Time: 15
  • Cook Time: 24
  • Total Time: 39
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Ingredients

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  • 5 chicken breasts cooked and shredded
  • Half a box of spaghetti noodles
  • 1 cup finely shredded carrot
  • 1 Tablespoon minced garlic
  • 2 cups of edamame beans
  • Half of poblano pepper
  • One red bell pepper
  • 5 green onions
  • 1 ounce of water chestnuts diced
  • 1/3 cup smooth peanut butter
  • 1/4 cup regular soy sauce
  • 2 tablespoon rice vinegar
  • 5 tablespoon sesame oil
  • 2 tablespoon light brown sugar, packed
  • 1 teaspoon fresh grated ginger, don’t use ginger powder
  • 1 1/2 tsp Sriracha
  • Honey roasted peanuts (Garnish on top for presentation)
  • Sesame seeds (Garnish on top for presentation)
  • 2 tablespoon cilantro, rough chopped (Garnish on top for presentation)

Instructions

  1. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.

Notes

  • Taste for hotness and fix to your liking.

Nutrition

  • Serving Size: 6
  • Calories: 441
  • Sugar: 10
  • Sodium: 707
  • Fat: 24
  • Saturated Fat: 4
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 33
  • Cholesterol: 61

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Stuffed Acorn Squash

Stuffed Acorn Squash

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Stuffed Acorn Squash

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  • Author: Cherie DeBrule
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Description

Stuffed Acorn Squash

Ingredients

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  • 4 acorn squash, halved lengthwise; seeds and membrane removed
  • 1 cup brown rice
  • 1/2 cup wild rice
  • 4 cups vegetable broth
  • 1/4 teaspoon sea salt
  • 1 TBSP olive oil
  • 1 medium onion, chopped
  • 3/4 cup diced celery
  • 1/2 bag of baby spinach chopped
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup dried apricots, diced
  • 1/2 cup dried cranberries
  • 1/2 teaspoon sea salt
  • 2–1/2 teaspoon ground ginger
  • 1/8 teaspoon each ground black pepper
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1 teaspoon ground cinnamon

Instructions

  1. 1. Preheat oven to 375º F.
  2. 2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
  3. 3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two) on parchment paper. Bake for 30 minutes.
  4. 4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, spinach, and remaining seasonings.
  5. 5. Take out the squash after 30 minutes and give it time to cool. Take a melon baller and scoop out the squash and place into the the large mixing bowl and stir it up. Don’t over scrape the squash.
  6. 6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
  7. (Most likely you will end up with leftover rice mixture which you can place in a separate pan to cook.)
  8. 7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Notes

  • You can keep the seeds and bake them for later.

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