Chicken-Honey Stir-Fry (GF)

 

Chicken-Honey Stir-Fry (GF)

(4 servings)

Ingredients:

1 lb. Boneless-Skinless Chicken Breast

3 tbsp. Cornstarch, divided

¾ cup Chicken Broth

½ cup Honey

1/3 cup Soy Sauce

1 tsp. Ginger Paste

¼ tsp. Sesame Oil

¼ tsp. Crush Red Pepper

7 tsp. Avocado Oil, divided

12 oz. Fresh Broccoli Florets

¾ cup Shredded Carrot

¾ cup Red Bell Pepper, sliced

¾ cup Whole Cashews

2 cups Cooked Rice, warm

2 Green Onions, sliced

Directions:

Pat chicken dry and cut into about ¾-inch pieces.  Toss in 2 tbsp. of cornstarch and set aside.  In a small bowl, combine chicken broth, honey, soy sauce, remaining cornstarch, ginger paste, sesame oil and crushed red pepper.  In a large skillet or wok pan, warm 2 tsp. oil over medium-high heat.  Stir-fry half the chicken for 2-3 or until cooked through.  Remove chicken and repeat process with remaining chicken.  Set chicken aside.  Warm 2 tsp. of oil and add in broccoli (cut into bite size pieces) and cook for 1 minute.  Add remaining oil and the peas and carrots.  Cook for another 2 minutes.  Push vegetables to the side or edge of pan or wok.  Stir broth mixture before adding to center of pan/wok and bring to a boil.  Stir in chicken and cashews, cook and stir an additional minute or until slightly thickened.  Serve over warm rice garnished with the green onions.

Notes:              You can use fresh ginger if you don’t find the ginger paste.  Mince or grate about a half tablespoon to replace it.

Ideas for Future Efforts

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Chicken-Pineapple Stir-Fry (GF)

 

Chicken-Pineapple Stir-Fry (GF)

(4 servings)

Ingredients:

2 tbsp. Avocado Oil, divided

2 large Fresh Eggs, beaten

2 Green Onions, chopped

2 cloves Fresh Garlic, minced

1 tbsp. Asian Garlic Chili Paste

1 tsp. Fresh Ginger, minced

1½ cups Fresh Pineapple, chopped

½ large Red Bell Pepper, diced

1 cup Frozen Peas and Carrots

2 cups Cooked Rice, cooled

1½ cups Cooked Chicken, chopped

½ cup Whole Cashews

3 tbsp. Soy Sauce

Directions:

In a large skillet or wok pan over high heat, warm 1 tbsp. oil and scramble eggs until just cooked through.  Remove from pan and set aside.  Add remaining oil and warm.  Now add green onions, garlic, garlic chili paste and ginger.  Cook 30 seconds and add pineapple, bell pepper, peas and carrots.  Cook 3-4 minutes, until pineapple begins to caramelize.  Add rice, chicken and cashews.  Stir to combine.  Press rice into bottom of skillet with the back of a spoon.  Cook rice for 2-3 minutes or until it begins to turn brown and crispy.  Stir in scrambled eggs and soy sauce.  Warm through and serve.

Notes:              You can use canned chunk pineapple for fresh.  You could also use raw chicken breast and cook it first in this recipe.

Ideas for Future Efforts

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Stir-Fry for Gluten-Free Needs

 This week we look at Asian Stir-Fry the American way.  We are also looking at the stir-fry from a gluten-free view.

I have a couple of easy, tasty chicken stir-fries for this week.  When doing stir-fries that are gluten-free, we need to remember to check all our ingredients to make sure they are gluten-free.

Because stir-fries usually dome with rice, most can be gluten-free.  If you want to use noodles of some kind to serve the stir-fry over, there are several Asian varieties to try that are gluten-free.

Our recipes this week include “Chicken-Pineapple Stir-Fry (GF)” on Wednesday.  Followed up with “Chicken-Honey Stir-Fry (GF)” on Thursday.

One of the fun facts about stir-fries is you can change up some of the ingredients to meet your taste, use ingredients on hand or even leftovers.

So give these recipes a try and “Happy Cooking” until next time.  Please continue to share this blog link with family and friends.  Thanks.

Bacon-Potato Corn Chowder

 

Bacon-Potato Corn Chowder

(6 servings)

Ingredients:

½ lb. Bacon, chopped

¼ cup Onion, chopped

1½ lb. Yukon Gold Potatoes, peeled and cubed

1 can (14¾ oz.) Cream-Style Corn

1 can (12 oz.) Evaporated Milk

¼ tsp. Salt

¼ tsp. Black Pepper

Directions:

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.  Remove with a slotted spoon, drain on paper towels.  Discard drippings, reserving 1½ tsp. in pan.  Add onion to drippings, cook and stir over medium-high heat until tender.  Meanwhile, place potatoes in a large saucepan, cover with water.  Bring to a boil over high heat.  Reduce heat to medium, cook uncovered 10-15 minutes or until tender.  Drain, reserving 1 cup of water.  Add corn, milk, salt, pepper, potatoes and reserved water to saucepan, heat through.  Then stir in bacon and onion before serving.

Notes:              If you like a little heat, you can always add a little hot sauce of your choice.

Ideas for Future Efforts

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White Chicken Chili II

 

White Chicken Chili II

(8-10 servings)

Ingredients:

1 tbsp. Olive Oil

1 large Onion, chopped (white or yellow)

3 cups Poblano Chili, diced

3 large cloves Fresh Garlic, minced

1 tbsp. Chili Powder

2 tsp. Kosher Salt

½ tbsp.  Ground Cumin

1 tsp. Ground Coriander

1 tsp. Dried Oregano

4 cups Chicken Broth

2 lb. Cooked Chicken (see note)

3 cans (15 oz.) Cannellini Beans, rinsed and drained

½ cup Salsa Verde

2 tbsp. Fresh Lime Juice

½ cup Fresh Cilantro, chopped

Directions:

In a Dutch oven over medium heat, warm the oil.  Add onions and peppers, sautéing until softened stirring often (about 5-10 minutes).  Now add the garlic, chili powder, salt, cumin, coriander and oregano.  Stir and cook 1 minute before adding broth, chicken and beans.  Increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer, covered, about 20 minutes.  Stir in the salsa verde, lime juice and cilantro and heat through.  Serve with sour cream if you like.  This is a thick chili.  Add more chicken broth to thin if needed.

Notes:              I buy the rotisserie chicken white meat that Costco has in a package.  This works great.  But you can use raw boneless skinless chicken breast.  Just add it to the pot after you add the chicken broth.  Just follow the instructions above and after the 20 minutes of simmering, remove the chicken and let it rest 5-10 minutes.  Then shred with two forks or chop, whichever you prefer.  Return it to the pot before adding the salsa verde, lime juice and cilantro.

Ideas for Future Efforts

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Soup and Chili TIme

 As we enter January and February, which are the coldest months of the year, warm comfort food comes to mind.  One of the quickest and easiest is soup, chili and chowders.

They are all great with good breads and/or crackers as they warm you from the inside out.  This week we have two that really hit the spot.

“White Chicken Chili II” on Wednesday is an amazing change from your regular red beef chili.  Once you try it, you’ll be hooked.

Then for a great chowder, we have “Bacon-Potato Corn Chowder” on Thursday.  This is a great stick to your ribs dish.

One of the fun things about these recipes and all other soups, chili and chowders, is you can adjust amounts within the recipe.  There are times you have leftovers to use and sometimes you don’t.  Also, if you really like or dislike an ingredient, it can be increased or decreased in the dish.

So explore, adjust or follow the recipe to some of the best winter comfort bowls.

“Happy Cooking” and until next time get busy with these two recipes.  Please continue to share the link with other for some wonderful recipes of all kinds.