Stir-Fried Vegetables with Toasted Cashews

Ingredients

1. 3 tablespoons canned low-sodium chicken broth or homemade stock
2. 1 teaspoon cornstarch
3. 3 tablespoons cooking oil
4. 2/3 cup cashews
5. Dried red pepper flakes
6. 1 pound mushrooms, sliced thin
7. 1/2 teaspoon salt
8. 4 scallions, white bulbs sliced thin, green tops chopped and reserved separately
9. 3/4 teaspoon Asian sesame oil
10. 3 cloves garlic, minced
11. 1 pound broccoli, thick stems removed, tops cut into small florets
12. 1 1/2 pounds napa (Chinese) cabbage, shredded
13. 1 tablespoon oyster sauce
14. 2 tablespoons soy sauce

Directions

1. In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.
2. In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.
3. Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.

Yield: 4 servings

Recipe Provided By: Food & Wine

Scrunchy Sweet and Sour Chicken

Preparation - 20 minutes, Cooking time - 15 minutes

Ingredients:

2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

Directions:

Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.

Heat 2 inches of oil in a wok or deep frying pan.

Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden.

Drain on paper towels.

Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.

Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.

Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water.

Pour this into the pan and bring to a boil, stirring until the mixture thickens.

Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.

Scatter the cilantro on top and serve. Enjoy!

Recipe by : Gourmet Recipes

Barbecued Chicken Breasts

Prep: 5 min, Cook: 40 min.

• 4 skinless chicken breast halves, with bone
• 1/3 cup apricot preserves
• 2 Tbs. plus 2 tsp. lite soy sauce
• 2 Tbs. plus 2 tsp. ketchup
• 2 tsp. brown sugar

Prepare grill. Place chicken on grill over medium heat.

Cook 10 minutes, turning occasionally.

Combine remaining ingredients in a bowl and mix well.

Generously brush chicken with apricot glaze and cook 10-15 minutes longer, turning pieces often and brushing with glaze frequently until chicken is cooked throughout.

Recipe by: Meals For You