-Heidi P.
Tried this one a few days ago and really enjoyed it. The flavors are good, it's easy to put together, and I actually had most of the ingredients on hand. The recipe calls for pork, but I only had chicken, so that's what I used. I also added some yellow bell pepper for a little more color.
Ingredients:
1 tsp. oil
1 lb. pork tenderloin, cut into thin slices
3 carrots, sliced
1/3 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced
1 cup brown rice
Directions:
Heat oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min.
Meanwhile, begin cooking the rice according to package directions.
Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently.
Add onions; cook 1 min.
Showing posts with label Stir Fry. Show all posts
Showing posts with label Stir Fry. Show all posts
Wednesday, April 28, 2010
Monday, April 12, 2010
Chicken Stir Fry
Chicken Stir Fry
- Kate W.
Ingredients:
2 TBSP canola/veggie oil
1 1/2 lbs boneless, skinless chicken thighs, chopped into bite sizes (thighs are key!)
salt and ground black pepper
1 red bell pepper, seeded and thinly sliced
1 onion, chopped
1 TBSP Hot Sauce
2 TBSP Tamari
1/4 cup Hoisin Sauce
1/4 cup orange marmalade
1/2 cup chicken stock
1/2 cup regular or honey roasted cashews
3 scallions, thinly sliced on a bias
Egg Noodles, cooked
Place a large skillet over med-high heat with 2 turns of the pan of oil, about 2 TBSP. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.
Add the bell pepper and onion to the skillet and stir-fry until tender, 3-4 minutes. While that's cooking, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.
When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute. Serve over egg noodles, garnished with scallions.
From a Rachel Ray recipe, I think...
- Kate W.
Ingredients:
2 TBSP canola/veggie oil
1 1/2 lbs boneless, skinless chicken thighs, chopped into bite sizes (thighs are key!)
salt and ground black pepper
1 red bell pepper, seeded and thinly sliced
1 onion, chopped
1 TBSP Hot Sauce
2 TBSP Tamari
1/4 cup Hoisin Sauce
1/4 cup orange marmalade
1/2 cup chicken stock
1/2 cup regular or honey roasted cashews
3 scallions, thinly sliced on a bias
Egg Noodles, cooked
Place a large skillet over med-high heat with 2 turns of the pan of oil, about 2 TBSP. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.
Add the bell pepper and onion to the skillet and stir-fry until tender, 3-4 minutes. While that's cooking, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.
When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute. Serve over egg noodles, garnished with scallions.
From a Rachel Ray recipe, I think...
Subscribe to:
Posts (Atom)
Posts
