Garlic Chicken and Veggie Stir Fry

Garlic Chicken and Veggie Stir Fry

1/2 cup soy sauce, divided 1/4 cup each

4 tsp minced garlic, divided 2 tsp each

6 Tbsp brown sugar, divided 3 Tbsp each

2 tsp sesame oil, divided 1 tsp each

1 pound chicken, cut into bite sized cubes

1 Tbsp olive oil

1 red bell pepper

1 yellow bell pepper

1 cup sugar snap peas

1 cup carrots, sliced

1 cup mushrooms, sliced

2 cups broccoli

1 can sliced water chestnuts

1/2 cup chicken broth

1 Tbsp cornstarch

chopped green onions and sesame seeds for garnish, optional

*Don't forget to start the rice!

In a small bow or cup mix together 1/4 c. soy sauce, 2 tsp garlic, 3 Tbsp brown sugar and 1 tsp sesame oil.

In a large skillet over medium high heat saute the chicken with the sauce until chicken in barely cooked through. Remove chicken and sauce to a bowl and cover to keep warm.

Add 1 Tbsp olive oil to skillet. Add all the veggies and saute until almost tender.

In the small bowl/cup from before mix together the remaining 1/4 c. soy sauce, 2 tsp garlic, 3 Tbsp brown sugar and 1 tsp sesame oil. Pour over veggies once almost tender and cook until the sauce has thickened.

Garnish with green onions and sesame seed. Serve over jasmine rice.

**For a meatless meal leave out the chicken portion of this recipe.

Coconut Chicken Curry Ramen

Coconut Chicken Curry Ramen

Ingredients

1 tbsp. Coconut oil

1 

yellow onion, chopped

3 

red bell peppers, chopped

2 

large carrot, cut into thin 2"-long pieces

2 

cloves garlic, minced

1 1/2 tbsp. 

curry powder

1/2 tsp. 

cayenne pepper

Kosher salt

2 

(13.5-oz.) cans coconut milk (shaken well)

4 c. chicken broth

2 c. 

shredded rotisserie chicken

1/3 c. 

chopped fresh cilantro, plus more for garnish

4 

package ramen noodles, reserve seasoning for another use

Lime wedges, for serving

Directions

Heat the coconut oil in a large pot over medium heat. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder, cayenne and season with salt. Stir until combined.

Add chicken broth and coconut milk and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente. 

Garnish with cilantro and serve with lime.

Easy Egg Drop Soup

 I have tried a few different recipes for egg drop soup. This is my favorite so far. I just half it for my family because we usually just eat a small bowl of it with a bigger meal.

6 C Chicken Broth

1 Bunch Chopped Green Onions

1/4 tsp White Sugar

2 Tbsp Soy Sauce

3 Tbsp Cornstarch

1/3 C Cold Water

3 Large Eggs

2 Tbsp Cold Water

Heat the chicken broth and green onions in a large pot over medium-high heat. Mix the sugar, soy sauce, cornstarch, and 1/3 C cold water in a small bowl until smooth. Stir the mixture into the broth.. Let the soup boil for 1 minute then reduce to medium-low heat. In another small bowl beat the 3 eggs and 2 Tbsp cold water. Stir the egg mixture into the broth using a fork. Cook the broth for another 2 minutes or until the eggs are cooked.

Curry Ramen

This is super simple and you can make any change that you really need.
The original recipe used Shiitake mushrooms and snap peas. This is what I did, but seriously just do whatever you have and it will be good.

 1 Tbsp Oil
1/2-1 C Shredded Carrots
1 Bell Pepper, diced
1/2 C Peas
1-3 Tbsp Red Curry Paste (I used 1 and it wasn't spicy at all, good for the boys)
2 tsp curry powder
1/2 Tbsp Garlic, minced
1/4 tsp powdered ginger
4-6 C Chicken Broth (I did 4, just depends on how much broth you want or if you want more noodles)
3 Packages Ramen, seasoning packet not used (If you use more broth you could add more noodles)
1 (13.5 oz) Coconut Milk (I did not have this and used soy milk)
Juice of a Lime
Salt and Pepper

Optional Toppings:
Cilantro
Lime Wedges
Sliced Jalapenos

Heat oil in large pot over medium heat. Add your vegetables (whatever you choose will work) and some salt and pepper. Cook for about 3 minutes or until slightly tender. Stir occasionally. Add the curry paste, curry powder, garlic, and ginger. Stir and cook for 1 minute. Add the broth and coconut milk. Season it will salt and pepper. (This is when you can taste it and see if you want to add more curry paste to spice it up.) Add the Ramen noddles. Cook until they are soft. Squeeze the lime in the curry. Top with cilantro, lime wedges, or jalapeno. Add extra lime juice if you like.

Chicken or Turkey Pot Stickers

Chicken/Turkey Pot Stickers
adapted from Weight Watchers

1 Tbsp chili sauce
1 Tbsp cilantro, chopped
2 Tbsp teriyaki sauce
1 tsp rice wine vinegar
1 tsp ginger, minced
pinch of cayenne (optional)
1/2 lb ground chicken or turkey, cooked
1/2 cup cabbage, finely shredded (or coleslaw mix)
1 green onion, minced
2 tsp soy sauce
1 tsp cornstarch dissolved in 2 tsp water.
1/4 tsp mustard powder
1/8 tsp pepper
20 wonton wraps*
peanut oil
1 Tbsp sesame seeds, toasted

In a small bowl, mix together chili sauce, cilantro, teriyaki sauce, vinegar, ginger, and cayenne.

In a medium bowl, combine chicken, cabbage, green onion, soy sauce, dissolved cornstarch, mustard and pepper.

Make sure to keep the wonton wraps covered so they do not dry out. Spoon 2 tsp of filling onto the center of a wonton wrap. Moisten edges with water and fold diagonally into a triangle. Make sure the edges are sealed. Repeat with remaining wonton wraps and filling. Cover wontons with plastic wrap or a damp towel after they have been made.

Heat the peanut oil in a large skillet. Place wontons in skillet without touching each other. Fry until golden brown, then turn and fry on the other side until golden brown. Serve, sprinkled with toasted sesame seeds and sauce on the side.

*Wonton wraps can typically be found in the produce refrigerated section or with the organic foods. I typically get my wonton wraps from a local Asian/international market. The wraps from the Asian market are usually thinner and easier to work with. The wraps found in the grocery store are thicker.