Chicken-Nut Stir-fry



1 lb. boneless chicken breast

3/4 cup orange juice

1/3 cup honey

3 tbsp. soy sauce

1 tbsp. cornstarch

1/4 tsp. ground ginger

2 tbsp. vegetable oil

2 large carrots, sliced diagonally

2 stalks celery, sliced diagonally

1/2 cup cashews or peanuts

Hot cooked rice



Cut chicken into thin strips; set aside. Combine

orange juice, honey, soy sauce, cornstarch and ginger

in a small bowl; mix well. Heat 1 tablespoon oil in a

large skillet over medium-high heat. Add carrots and

celery; stir-fry about 3 minutes. Remove vegetables;

set aside.



Pour remaining 1 tablespoon oil into skillet. Add

meat; stir-fry about 3 minutes. Return vegetables to

skillet; add sauce mixture and nuts. Cook and stir

over medium-high heat until sauce comes to a boil and

thickens. Serve over rice.



Makes 4 to 6 servings.

Spicy Peanut Chicken



Prep Time:10 min

Start to Finish:15 min

Makes:4 servings



1/4 cup chicken broth

1 tablespoon cornstarch

1 tablespoon sugar

2 tablespoons soy sauce

1 tablespoon white vinegar

1/4 teaspoon ground red pepper (cayenne)

1 tablespoon vegetable oil

1 pound boneless skinless chicken thighs or breast halves, cut into

3/4-inch pieces

1 garlic clove, finely chopped

1 teaspoon grated gingerroot

1 medium red bell pepper, cut into 3/4-inch pieces

1/3 cup dry-roasted peanuts

2 medium green onions, sliced (2 tablespoons)



Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set

aside.

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to

coat side. Add chicken, garlic and gingerroot; stir-fry about 3

minutes or until chicken is no longer pink in center. Add bell

pepper; stir-fry 1 minute.

Add broth mixture to wok. Cook and stir about 1 minute or until sauce

is thickened. Stir in peanuts. Sprinkle with onions.



From BettyCrocker

Cheddar Chicken with Hot Apple Salsa



2 whole boneless, skinless chicken breasts, halved

3/4 teaspoon minced gingerroot

3/4 cup shredded cheddar cheese

1/4 cup dry sherry

2 tablespoons frozen apple juice concentrate thawed, undiluted

1/2 teaspoon salt

2 tablespoons finely chopped walnuts

1/8 teaspoon ground cumin

1 tablespoon crushed green peppercorns

1/8 teaspoon ground cinnamon

1 tablespoon vegetable oil

2/3 cup diced, tart green apple

1/3 cup diced red bell pepper

1 large garlic clove, minced

2 tablespoons sliced green onions, green part only

Parsley

Apple wedges, unpeeled



Make a lengthwise slit in each chicken breast half to form a pocket.

Divide cheese equally and fill each pocket; close with wooden picks.

Gently flatten chicken and sprinkle with salt.

In small bowl, mix walnuts and peppercorns; press mixture into both

sides of chicken.

In non-stick frypan, place oil and heat to medium temperature. Add

chicken and cook about 5 minutes on each side, or until fork can be

inserted in chicken with ease. Remove chicken from frypan, discard

wooden picks and keep chicken warm.

In same frypan, add apple, red bell pepper, garlic and gingerroot.

Stir-fry over medium high heat 1 minute; add sherry, apple juice

concentrate, cumin and cinnamon. Cook, stirring, to reduce liquid by

one-half; stir in onion.

Place chicken on serving platter and spoon apple mixture over

chicken. Garnish with parsley and apple wedges.

Makes 4 servings.

Fried Rice With Peas and Chicken
  ================================
    3 tablespoons peanut oil or neutral oil, like corn or canola
    1 medium onion, roughly chopped
    1 bell pepper, stemmed, cored and roughly chopped
    1 1/2 cups chopped boneless chicken
    1 cup peas (defrost if frozen)
    1 tablespoon minced garlic, or to taste
    1 tablespoon minced ginger, or to taste
    3 to 4 cups cooked rice, cooled
    2 eggs, lightly beaten
    1/4 cup xiao shing wine, or sherry or white wine, or water
    2 tablespoons soy sauce
    1 tablespoon sesame oil
    Salt and ground black pepper to taste
    1/4 cup minced scallion or cilantro.

1. Put 1 tablespoon oil in a wok or a large skillet, preferably
    nonstick, and turn heat to high. A minute later, add onion and
    pepper and cook, stirring occasionally, until softened and
    beginning to brown, 5 to 10 minutes. With slotted spoon, remove
    to a bowl.

2. Add chicken to skillet and cook over high heat, stirring
    infrequently, until nicely browned, 5 to 10 minutes. Add to bowl
    with vegetables. Drain peas if necessary and add them to skillet;
    cook, shaking pan, for about a minute, or until hot. Add them to
    bowl.

3. Put remaining oil in skillet, followed by garlic and ginger. About
    15 seconds later, add rice, a bit at a time, breaking up clumps
    with your fingers and tossing it with oil. When all rice is added,
    make a well in the center and break eggs into it; scramble them a
    bit, then incorporate into rice.

4. Return chicken and vegetables to skillet and stir to integrate.
    Add wine or water and cook, stirring, for about a minute. Add soy
    sauce and sesame oil, then taste and add salt and pepper if
    necessary. Turn off heat, stir in scallion or cilantro, and serve.

Chicken Asparagus Stir Fry



1 lb. skinless, boneless chicken breast halves, cut into 1" strips

3 TB vegetable oil

1 cup sliced green onions

24 medium asparagus spears, trimmed and cut into 1" pieces

1 cup sliced fresh mushrooms

1/2 cup julienned carrot

1/4 cup plus 1/3 cup water

1/3 cup soy sauce

1 TB light brown sugar

2 cloves garlic, minced

1 tsp. grated ginger root

1 tsp. cornstarch

2 cups hot cooked white rice



Combine chicken and oil in a resealable plastic bag and shake until coated.

 

Heat a wok or large skillet over high heat. Add the chicken mixture and stir

fry

until cooked through, about 5 minutes. Transfer chicken to a platter and

cover.



Add green onions to wok and stir fry for 1 minute. Add asparagus, mushrooms

and carrots to skillet. Stir fry for 2 minutes. Add 1/4 cup water; reduce

heat to

medium high. Cook, covered, for 3 minutes.

 

In a small bowl, mix remaining 1/3 cup water, soy sauce, brown sugar, garlic,



ginger root and cornstarch.



Return chicken to the wok and add the soy sauce mixture. Cook, stirring,

until

sauce is thickened, about 2 minutes. Spoon over hot rice and serve.

 

Serves: 4.