Cashew Chicken with Broccoli

Next I bring you a nice, simple recipe for those crazy mid-week dinners. This recipe is as easy as can be to make, and tastes even better than take-out. If you're feeling like adding extra veggies, try stir-frying celery with the chicken or toss some water chestnuts in with the broccoli. Super easy, super nutty. Enjoy! Bon appétit!

Ingredients:
1 pound chicken breast tenders, cut into chunks
1 tablespoon olive oil
1 tablespoon sesame oil
1 large clove garlic, finely chopped
1/2 tablespoon chicken bouillon powder
4-6 tablespoons soy sauce
2 tablespoons cornstarch
1/3-1/2 cup water
2-3 cups broccoli florets, cut into bite-sized hunks
1/2 cup salted cashews, toasted
2 package Udon noodles, cooked according to package directions with 1/4 cup of soy sauce tossed into the water as they cook

Directions:
1. In a wok, heat the olive oil to medium heat then toss the chicken into the oil. Stir fry until cooked through. 

2. Add the garlic and allow it to cook for a moment before sprinkling the mixture with the chicken boullion powder and soy sauce. 

3. In small cup, whisk together the cornstarch and water (use more water if you like a thinner sauce, or less water for a thicker sauce). Pour this mixture over your chicken, stir to coat, then add the broccoli. Cover and cook just until the broccoli is a bright green. 

4. Toss in the cashews, lightly drizzle with some sesame oil and serve over Udon noodles or rice. Enjoy!

General Tso`s Chicken

This dish might be what you'd call a DIY, healthified makeover of the General Tso' Chicken that you are used to seeing in your Chinese takeout box. Normally the chicken is coated in the egg white/cornstarch mixture and deep fried till golden brown. This version however is pan fried in a drizzle of oil olive oil until crisp and tender, making it not only quick enough to eat on a weeknight, but healthy enough to eat as often as you like. The fact that it requires no special ingredients, pastes or sauces makes it a great last minute dinner too. You could swap out the snow peas for whatever veggies you have on hand in your fridge or freezer. Just make sure you don`t skip out on the fresh ginger either. It gives the dish a real ZIP. If you`ve never cooked with fresh ginger before, give it a try - you`ll never go back to making stir frys with out it. Really, really yummy. Bon appétit!

Ingredients (serves 4):
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Directions
1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Sautéed Zucchini, Peppers & Tomatoes

Such a fresh, vibrant little side dish. Yum yum yum. One eggplant short of a ratatouille but delicious none the less. I found that the ingredient amounts below were enough for Jerms and I to have a large serving each, so just double, triple, or more for a larger crowd. I definitely wouldn't recommend making this in advance, because it will most likely get soggy while waiting in the refrigerator. In fact, you'll want to serve it fresh and piping hot from the pan - just like a stir fry so that it doesn't go all gooby on you.  I served this dish as a side to some delicious pork chops and a baby spinach salad. The first dish I've cooked on the stove in 6 weeks... that's not bad! Bon appétit :)   

Ingredients
1 medium zucchini
1 yellow bell pepper
1 tablespoon olive oil
1/2 pint grape tomatoes
1/2 small red pepper

2 cloves garlic, smashed

handful of toasted cashews
Coarse salt and ground pepper

Directions
1. Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares. Lightly toast cashews until fragrant in toaster oven or in a small frying pan.

2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened. Next add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

- recipe cred: adapted from Everyday Food