Lemon Chicken Stir-fry wth Pasta

This is a delicious quick week night meal,
that requires no Oven baking for those warm days ahead.
I loved how this stir-fry is served on top of Angel Hair Pasta instead of the typical rice. If you do not have the pasta you can still serve this on top of rice for great results.
The lemon sauce is very refreshing and light without being over powerful, a perfect complement to the chicken and vegies.
This meal was a hit at our house and will be made many times this summer.




Lemon Chicken Stir-Fry with Pasta
4 servings

Ingredients:
-8 ounces uncooked angel hair pasta
-1 Tablespoon vegetable oil
-1 pound boneless, skinless chicken breasts or tenders, cut into 1 inch pieces
-1 medium onion, cut into 8 wedges
-2 cups of broccoli flowerets
-1/2 cup sugar snap peas
-1 cup chicken broth
-1 Tablespoon chopped fresh or 1 teaspoon of dried thyme leaves
-1 teaspoon grated lemon peel
-1/4 cup of fresh squeezed lemon juice
-4 teaspoons cornstarch
-1 teaspoon lemon pepper seasoning
-1 cup cherry or grape tomatoes, cut in half

How to Make:
1-Cook and drain pasta as directed on package.

2-While pasta is cooking, heat oil in a skillet over medium high-heat. Add chicken and onion; stir-fry 6-8 minutes or until chicken is slightly browned and cooked through.

3-Add broccoli and pea pods to chicken mixture. Cook over medium -high heat for 4 -5 minutes, stirring frequently, until vegies are crisp-tender.

4-In a mixing bowl combine, chicken broth, thyme, lemon peel, lemon juice, cornstarch, and lemon pepper. Stir suace into the chicken and vegie mixture in the skillet. Cook over medium heat for 1 -2 minutes or until suace is thickened and vegies are coated.

5-Stir in tomatoes: cook until thoroughly heated. Serve over pasta.


Enjoy!

Orange Broccoli Beef

This is a yummy Chinese meal that is very close to what you would get by going out to a Chinese Restaurant.
Crispy strips of beef coated with a delicious orange sauce served with steamed fresh Broccoli and served over Steamed rice.
Probably the biggest challenge of this dish is getting the strips of beef crispy. The best way is to cook the beef in batches and not all at one time. Also before you cook the beef make sure it has been sitting with the cornstarch on it for a good 30 minutes.
The sauce is simple to make and you could be putting it together as the beef and cornstarch sit.
Our family really enjoyed this meal the orange sauce is very good and makes the Beef and Broccoli taste so Yummy!




Orange Broccoli Beef
4-5 servings

Ingredients:
1 1/2lbs beef top sirloin (sliced into thin strips)
¼ cup cornstarch
3/4 cup oil (for frying beef)
1/3 cup white sugar
1/3 cup rice wine vinegar
1/3 cup orange juice
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoons orange zest
3 tablespoons fresh ginger (grated) or 1 1/2 teaspoon ground ginger
1 ½ tablespoons garlic (minced)
1 bunch green onions (sliced)
Broccoli florets (steamed crisp)
1 cup long grain rice (cooked)


How To Make:
1: Coat beef strips with cornstarch and allow to sit for 30 minutes. In a small bowl mix sugar, rice vinegar, orange juice, salt, and soy sauce. Set aside.
2: Heat oil in a deep fry pan (or wok) to 375 degrees. Fry beef strips in batches until crispy and golden brown. Drain on paper towels. Set aside.
3: Heat a couple tablespoons of oil in a wok, add orange zest, ginger and garlic, stir fry for 20 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until the mixture has thickened. Coat the beef strips with the sauce, top with green onions. Serve with broccoli florets and on top of rice.

Enjoy!

Source: Adapted From BlogChef

Shrimp Fried Rice

I always love eating out at Japanese Steak house's where they cook the food in front of you on a huge grill. The fried rice is always so yummy.
To make this home made fried rice I use my biggest skillet pan and it works just fine.
The recipe calls for Shrimp, however, I have used chicken, beef and pork before. Just make sure you cut the meat very thin before cooking.
This is a fun meal to make, and eat!
Enjoy!


Shrimp Fried Rice

What you need:
1 lb. raw shrimp, peeled and deveined
1 tsp. kosher salt
Freshly ground black pepper
1 tsp. cornstarch
2 tbsp. vegetable or canola oil, divided
3 eggs, beaten
2 stalks green onions, minced
4 cups steamed white or brown rice
¾ cup frozen peas and carrots, defrosted
1 tbsp. soy sauce
Few drops sesame oil

How To Make:
1. In a medium mixing bowl, combine the shrimp, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well.

2. Add the shrimp to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. (You may need to do this in two batches to ensure even cooking.) Let them cook untouched for 30 seconds, then flip over (tongs work well for this) and let cook for 30 more seconds, so that the shrimp are about 80% cooked through. Remove to a plate and set aside.

3. Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the shrimp.

3. Use paper towels to wipe the pan clean and return the pan to high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

4. Drizzle the soy sauce all over the rice, and toss again. Add the peas and carrots, the cooked shrimp and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.

Source: adapted from Simply Recipes

Shrimp and Broccoli Stir-fry

Light, Healthy, Zesty, and Delicous!
This stir-fry is a favorite at our house.
I have been making this recipe for years, I don't remember where I got the recipe from but it has never failed me.
If you are not a shrimp fan, you can also substitute the shrimp for chicken.




Shrimp and Broccoli Stir-fry

-1 cup fat-free, low-sodium chicken broth
-2 Tablespoons rice vinegar
-2 Tablespoons low-sodium soy sauce
-2 teaspoons cornstarch
-1/2 teaspoon of sesame oil (optional, if you have it use it!)
-1/4 teaspoon of crushed pepper
-2 Tablespoon of olive oil
-1 Tablespoon of peeled and minced fresh ginger OR 2 teaspoons of ground ginger
-3 garlic cloves, minced
-1 pound of peeled and deveined large shrimp
-1/4 teaspoon salt
-4 cups of cut-up broccoli
-1 cup of sliced onion

1. Combine first 6 ingredients in a small bowl, mix together with a wisk.

2. Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ginger and garlic to pan, stir-fry for 30 seconds. Sprinkle shrimp with salt, add shrimp to pan and stir-fry 3 minutes or until done. Remove shrimp mixture from pan.

3. Add 1 Tablespoon of olive oil to the pan. Add broccoli and onion to pan, stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan. Cook for 1 minute or until thickened, stirring constantly.

Serve over steamed brown or white rice.

Enjoy!

Honey Chicken Stir-Fry

This is a perfect weeknight dish!
Quick, healthy, and very tasty.
To make it even quicker you can pre-cut the chicken and use frozen vegies.
My kids really like this dinner and that is a pretty great thing, my kids are not wild about dinners with vegies involved.
The honey makes this stir-fry have a touch of sweetness. The crushed red pepper is totally optional, it adds just a little something to it and does not make it spicy at all.
These flavors all combined and placed on top of steamed rice,
make one delicious stir-fry!


Honey Chicken Stir-Fry

What you need:

• 1 pound or 2-3 boneless skinless chicken breasts, cut into 1 inch pieces
• 2 garlic clove, minced
• 3 teaspoons olive oil, divided

Sauce:

• 5 tablespoons honey
• 2 tablespoons reduced-sodium soy sauce
• 1/8 teaspoon of crushed red- pepper (optional)
  
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Vegies:

• 1/2 cup chopped onion
• 2 cups cup up broccoli
• 2 carrots sliced
• 2 stalks of celery sliced
• 1/2 cup red pepper chopped (optional)

OR you can use,

• 1 (16 ounce) package frozen broccoli stir-fry vegetable blend
  

Finishing:

• 2 teaspoons cornstarch
• 1 tablespoon cold water
• Hot cooked rice

How to Make:

1. In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil cook until done.
   
2. Add the honey, soy sauce, crushed red pepper, salt and pepper. Cook and stir for about 5 more minutes. Remove from pan.
   
3. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through and barley crisp. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.

Enjoy!

Beef and Broccoli Stir-Fry

Stir-Fry's make great meals!
Fresh Vegies and meat served on-top of steamed rice or noodles, YUM.
I have been making this recipe for many years. It is really easy to make, you just need to plan on marinading the meat a couple of hours before hand. If I know that I will not have time before hand, I will prepare the meat and marinade in the morning.
Enjoy!

Beef and Broccoli Stir-Fry

-round steak (1 lb) - cut in thin strips
-4 T. soy sauce
-2 T. cooking sherry
-2 tsp. sugar
-1 tsp. ground ginger
-1 T. cornstarch
-1 lb. fresh broccoli
-2 T. oil
-1/2 medium onion sliced
-2 tsp. garlic salt
-1 tsp. salt
-1 1/4-1 1/2 cups beef broth OR Shirley J Beef Bouillon

1. Cut meat. Put soy sauce, sherry, sugar, ginger, 2 tsp of cornstarch, and sliced meat in a bag or bowl. Let marinate in the refridgerator for 30 min. to 2 hours.

2. Cut up broccoli into small pieces. Put broccoli in a pan of water and steam for only 2 minutes (Broccoli should still be crisp).

3. In a frying pan put onions, garlic salt, meat and cook on high heat until meat is done. Remove from pan.

4. Add the olive oil and cook broccoli on high heat, stirring fast for about 1 minute.

5. Put everything back into the frying pan and add salt and beef broth. Put in a bit more cornstarch if you want the sauce thicker. Cook for about 2 -3 minutes.

6. Serve over steamed rice.

Beachcomber Chicken Stir-Fry

The sauce is what makes this Stir-fry So GOOD!
The most time-consuming part of making a stir-fry is the cutting up of all of the vegies.
So if you are wanting to save time, you can use frozen.
However, I do feel like the stir-fry turns out much better with fresh vegies.
This is a very good dinner, and one of my favorite Stir-fry recipes!


Beachcomber Chicken Stir-Fry

Serves 4-5

Ingredients:
-2 Tablespoons Olive Oil
-4-5 chicken breasts, sliced thin
-5 carrots, peeled and 1/4 inch slices
-4 celery stalks, 1/4 inch slices
-2 cups of cut up Broccoli
-1/2 cup of sliced red onion
-1/2 cup of canned tid-bits pineapple (you will need the juice for the sauce so drain it off into a bowl)
-1/2 - 3/4 cup of Edemame Shelled Soybeans
(You can always substitute these vegies for ones you have on hand or like better, these are the ones that I like in my stir-fry)
-1/2 cup halfed Cashews
-cooked steamed rice (brown or white)

Sauce:
-2/3 cup of brown sugar
-2/3 cup pineapple juice (from canned pineapple)
-1/4 cup of white vinegar
-1 tsp of Ketchup
-1 tsp soy sauce
-2 Tablespoon of cornstarch
-1/4 cold water

How to Make:
1. Mix all sauce ingredients (except cornstarch and water) in a saucepan over medium heat bring to a bowl and stir until sugar melts. Turn heat down to low. In another bowl mix together cornstarch and cold water. Pour into sauce, stir until sauce thickens. Set aside.

2. Heat 1 Tablespoon of olive oil in a stir-fry pan or big pan. Cook Chicken until done. Set aside.

3. Put all of the vegies in the hot pan with the remaining Tablespoon of Olive oil. Stir and cook in medium-hot pan for about 5-10 minutes.

4. Add cooked chicken to vegies, then pour sauce over top. Combine and heat through.

5. Serve on hot steamed rice. Top with halfed cashews.

Enjoy!