citrusy chicken stir fry

Lane and I went to Tennesee a couple weeks ago to meet my family at my grandma's house for her 86th birthday.  It was a great long weekend filled with good ol' southern cookin'.  After the roadtrip home and my first time at Taco Bell since college (gag), we were desperate for some vegetables.  This totally hit the spot, apparently, since we fought over the leftovers and I woke up to a text from my night-shifter husband requesting a repeat soon.  Done.

I totally recommend using fresh, but frozen broccoli will work in a pinch. We've tried it both ways and fresh wins, no question.

Citrusy Chicken Stir Fry 
Ingredients:  
2/3 cup orange juice
Juice and grated rind of 1 lime (about 2 tablespoons juice)
2 tbsp rice vinegar
2 tbsp brown sugar
3 tbsp soy sauce
5 cloves garlic, minced or grated
2 teaspoons fresh ginger, minced or grated
1 pound boneless skinless chicken breasts, cut into 1″ chunks
Salt and pepper to taste
3 tablespoons corn starch
3 cups broccoli florets 
1 red bell pepper, seeded and sliced
1 small or medium red onion, halved and cut into 1/4″ slices

Directions: 
In a large skillet, whisk together the sauce - first 6 ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and pour into a heat-safe bowl. I pour it right back in the glass measuring cup I used.  Rinse out the skillet and wipe it dry.

Season the chicken with salt and pepper, then sprinkle with corn starch.

Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through.  Add the veggies and stir occasionally until the broccoli are tender-crisp.  Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition. Serve immediately over hot rice.  Top with toasted sesame seeds if desired.

Source: Our Best Bites

Tweet

spicy peanut noodles (with chicken)

Apparently yesterday was the first day of spring.  Not that Indianapolis noticed.  There is a 30% chance of snow today and the high is supposed to be 34.  I'm quite sure I'd be okay with about 50 degrees hotter.  ANYWAY, if you're also living in the tundra and need something to warm your soul, this might do it!  Don't be scared of fresh ginger or garlic - they really make the flavor here.  I'll post another recipe next week where you can use the extra.

Spicy Peanut Noodles (with Chicken) 
Ingredients: 
3 tbsp plus 1 tsp soy sauce
2 tbsp plus 2 tsp lime juice (from 2 limes)
1-2 tbsp cooking oil (I used olive)
4 cloves garlic, minced
1-2 inches fresh ginger, grated 
1/2 cup chunky peanut butter
1 lb boneless, skinless chicken breasts
1 cup chicken broth 
1/2 tsp sugar 
1/2 tsp salt
1/8 tsp dried red pepper flakes
1 box spaghetti (I used whole wheat)
3 scallions, chopped

Directions:
In a medium glass dish, combine the 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp oil, garlic, and ginger.  Add the chicken and turn to coat.  Let this marinate for at least 10 minutes or up to overnight.

Meanwhile, in a medium saucepan, combine the peanut butter, chicken broth, sugar, salt, and dried red pepper flakes.  Pour the marinade from the chicken into the saucepan and heat to a simmer, whisking until it is smooth.  Add extra chicken broth or water if needed - I added about a cup of extra chicken broth.  Cook the chicken in a skillet or on a grill pan until it is cooked through.  Slice into 1/4 inch slices.

Cook the spaghetti according to package directions, then drain.  Toss with the peanut sauce and top with the chicken and scallions.

Source: Food & Wine 

Tweet

pasta with asparagus, mushrooms, and walnuts

I didn't grow up with cable, so when I went to college and finally had it in the dorm, I thought I'd waste a lot of hours catching up on all the TV time I missed as a child.  It turns out that the only thing I was really fascinated with was the Food Network.  In fact, I did spend countless hours "studying", which really meant sitting on the couch with a textbook in my lap while my roommates and I watched Giada, Paula, and Ina make things we could only imagine in our tiny apartment kitchen.

This pasta recipe (and Paula's zucchini bread!) are the two that stand out as being true food memories from those days.  I forgot about it until recently, and then it immediately went on the meal plan for this week.  It makes excellent leftovers, and if you add in some shredded chicken, your husband will even like it. ;)

Pasta with Asparagus, Mushrooms, and Walnuts

Ingredients
1 pound farfalle pasta
3 tbsp butter
1 pound mushrooms, chopped

1 bundle asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, chopped
1/4 cup freshly grated Parmesan

Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until according to the package directions.  Drain, then set aside.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes.  Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes.  Add the pasta. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta.  Stir in the walnuts. Season the pasta, to taste, with salt and pepper. To serve, sprinkle with the Parmesan.

Source: Giada De Laurentiis, via Food Network

Tweet