Sunday, April 17, 2016

Asian Chicken

3 Tablespoons soy sauce
1 Tablespoon sesame oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
½ teaspoon Chinese Five Spice powder

1 lb. chicken, cut into ½-inch strips
2 medium stalks celery, thinly sliced
3 cloves crushed garlic
1 Tablespoon grated fresh ginger
6 oz. fresh shitake mushrooms, sliced into ½-inch strips
1 cup sliced green onions (scallions) - about 6 onions
4 cups sliced cabbage (½-inch strips)
8 oz. bean sprouts (mung beans are good, or any type intended for stir-frying)
1 Tablespoon soy sauce
1 Tablespoon oil (vegetable or light olive oil)

1. Mix together marinade ingredients, add chicken, and mix to coat. Refrigerate 1-2 hrs.
2. Prepare vegetables, and grate ginger and garlic so everything will be ready.
3. Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.
4. Add the vegetable oil, then the celery, ginger, and garlic.
Saute for one minute.
5. Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.
6. Add the soy sauce and the chicken. Toss to combine.
7. If you like, use low-carb tortillas or lettuce leaves as wrappers.

Makes 4 servings.

Martha:  This is a healthy recipe that I found online and had to give it a try.  I made 2 changes.  I didn't use the bean sprouts, mainly because I forgot to buy them, and I served this over Japanese Udon Noodles.  So good!!!!

Saturday, April 16, 2016

Simple Chicken with Spinach, Artichoke and Rice

1/2 cup Wild Rice Blend
2 (6 oz. each) boneless skinless chicken breasts
1 pkg. TGI Fridays Spinach & Artichoke Cheese Dip
Salt & Pepper to taste

Preheat oven to 375 degrees.  Make cuts in chicken that go the full width but not completely through allowing the chicken to 'butterfly'.  Sprinkle with salt and pepper.  Cook chicken until juice runs clear.  While chicken is cooking cook rice according to package directions.  When chicken is done top with Spinach & Artichoke Dip.  Cook 10 minutes or until heated and bubbly.  Serve over rice.

Martha:  This is one of the easiest dishes you'll find that is busting with flavor.  The spinach and artichokes give this dish a full flavor that can't be beat.  The cooking time depends on the thickness of your chicken but mine cooked in about 15 minutes.  The cuts speed up the process too.  This is perfect for a quick, after work dish that looks like you spent all evening making.