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Quick Chicken Stir Fry

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Quick Chicken Stir Fry

I know, I know - I love a stir fry. There...I admitted it.


INGREDIENTS

  • 1lb. chicken thighs, cut into 1 inch pieces
  • ¼-½ cup cornstarch
  • 1-2 tablespoons neutral oil, like avocado
  • 4-6 green onion sprigs, cut into ½ inch pieces
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ¼ cup soy sauce
  • ½ tablespoon honey
  • 1-2 tablespoons Sambal Chili Garlic sauce (depends how spicy you like)
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1 teaspoon toasted sesame seeds (optional)

DIRECTIONS

  • In medium bowl add chicken and ¼ cup cornstarch, coat the chicken well but shake off excess using a sifter - set aside.
  • Heat pan or wok until almost smoking - add 1 tablespoon oil and chicken
  • Cook chicken until golden brown, about 3-5 minutes then stir in green onions and cook for  a minute or so; remove chicken and set aside
  • Place same pan/wok back on medium heat, add a touch of oil, garlic and ginger - cook until fragrant about 30 seconds, then add soy sauce, honey and Sambal
  • In a separate small bowl, mix 1 tablespoon cornstarch with ¼ cup water then stir in with soy sauce mixture, cook until sauce starts to thicken
  • Add the chicken back in, stir and coat with sauce, cook for a few more minutes
  • Garnish with cilantro and sesame seeds and serve
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HOT AND SOUR SOUP

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HOT AND SOUR SOUP

My ode to Chinese New Year begins with the most welcoming of dishes - the classic 'hot & sour' soup. Though you can certainly add chicken, pork or whatever you like, I've made this with only shiitakes & tofu... but you won't miss the meat, trust me.

Serves 4

INGREDIENTS

  • 3 cups chicken broth
  • 8 ounces firm tofu, cubed into a medium dice
  • 4 Shiitake mushrooms, stemmed and thinly sliced
  • 1-2 tablespoons chili paste
  • 3 tablespoons soy sauce
  • 3 tablespoons apple cider vinegar
  • 1/4 teaspoon fresh ground pepper
  • 3 tablespoons corn starch
  • 2 tablespoons water
  • 1 egg, beaten

DIRECTIONS

  1. In medium saucepan bring chicken broth to a boil
  2. Add mushrooms, tofu & chili paste - let boil a couple minutes
  3. Stir in soy, vinegar and pepper - mix well
  4. In small bowl mix corn starch & water until smooth, and stir into the broth
  5. Simmer 5 minutes until broth thickens, then turn off heat
  6. While stirring broth in a circular direction (take your pic) pour in the egg from several inches above the pot in a very slow stream to create ribbons
  7. Serve - Gung Hay Fat Choy!
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Pesto Dinner Rolls

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Pesto Dinner Rolls

If this super quick cheat makes you as happy as it made me, you’ll be full of dinner rolls.

Makes 16 rolls

Ingredients:

  • 2 (11 ounce) cans refrigerated French loaf

  • ½ cup prepared pesto sauce or make your own (see recipe)

  • ½ teaspoon crushed red pepper flakes (optional)

  • ¼ teaspoon Kosher salt

Directions:

  1. Preheat oven to 350 degrees and line baking sheet with parchment paper

  2. Unroll dough and cut each roll into 8 pieces (you’ll get 16 total)

  3. Place rolls touching on baking sheet, brush pesto on top of the rolls; reserving a little for later. Next sprinkle red pepper flakes and salt then bake in the oven for 15-20 minutes

  4. Remove pesto rolls from the baking sheet; brush more pesto before serving.

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3 Minute Fried Rice

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3 Minute Fried Rice

Fried rice is generally quick to make anyway - but this genius little tip will let you go from nothin' to very much somethin' in only a few minutes.

Fried rice doesn’t work with fresh warm rice, and is best made with cold rice from the day before. But when you don’t have any, you can use one of those packs of pre-cooked rice that you would normally heat in the microwaveable for 90 seconds.

So when you get to the part where you would add the cold rice - bust open a pack and use the rice in it (without heating first) and then continue as normal to finish the rice.

One 7.5 ounce pack along with a bunch of vegetables, chicken, shrimp or whatever else you like will make enough fried rice for 2.


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