Chicken Cashew

Ingredients
3 Tb low-sodium soy sauce
2 Tb dry sherry
2 tsp cornstarch
1 lb sliced chicken breast
1/2 cup water
2 Tb oyster sauce
1 Tb honey
2 tsp sesame oil
1/2 cup chopped onions
1 cup grated carrots
1/2 cup chopped red pepper
1 Tb grated fresh ginger
2 garlic cloves, minced
1/4 roasted cashews

Method

• Combine 1 Tb soy, cherry and chicken in a bowl
• Combine 2 Tb soy sauce, 2 tsp cornstarch, water, oyster sauce and honey in a small bowl and set aside.
• Heat 1 tsp of oil on medium-high heat and cook chicken for 5 minutes. Remove from pan.
• Heat 1 tsp of oil and saute onion, carrots and pepper for 5 minutes. Add ginger and garlic and saute an additional 1 minute. Stir in sauce prepared above. Bring to a boil and cook for a couple of minutes, stirring often.
• Remove from heat, sprinkle with cashews and serve with rice.

Chicken Pineapply Stir-Fry

Ingredients
2 Tb low-sodium soy sauce
2 Tb fish sauce
2 Tb sugar
1 tsp apple cider vinegar
1 Tb ketchup
1/2 tsp ginger
1 Tb minced garlic
2 tsp cornstarch
1 Lb boneless skinless chicken breast, cut into 2-in strips
1 Tb extra-virgin olive oil
1 (16 oz) package frozen asparagus stir fry vegetables
1 (8 oz) can pineapple pieces, drained, reserve 1/4 cup juice
cooked white rice

Method

• Mix first 8 ingredients together, add pineapple juice. This is your sauce, set aside for now.
• Heat your wok, add your oil. Add the chicken and stir fry for 5 minutes.
• Add vegetables and stir fry for 5 more minutes.
• Add sauce and pineapple pieces. Heat through and serve.
  

Sesame Peanut Noodles

This recipe is based on Ted Allen's recipe. I made it last night for the book club. You can prepare the sauce ingredients the day before, boil the noodles, add the sauce, cucumber, cilantro and pepper and you are ready to go.

Ingredients
1/4 cup sesame seeds, toasted
1/4 cup peanut butter, I used natural
2 Tb toasted sesame oil
1/3 cup roasted peanuts (unsalted)
1/4 cup low-sodium soy sauce
1 Tb red wine vinegar
1 Tb sherry wine
1 garlic clove
1/4 tsp crushed red pepper flakes
1 seedless cucumber, peeled
12 oz soba noodles (or buckwheat noodles)
1/4 cup chopped fresh cilantro
1/4 tsp freshly ground black pepper
3 scallions, sliced

Method
Prepare the sauce:
In a food processor, combine peanut butter, sesame oil, peeanuts, soy sauce, vinegar, sherry, garlic and red pepper flakes. Process until they are pureed. Stir in half the sesame seeds.

Prepare the toppings:
Cut the cucumber in half lengthwise, and scoop out the seeds. Slice each half into 1/4 inch slices.

Prepare the nooles:
Bring a large pot of salted water to a boil, add the noodles and let it boil for 4 to 5 minutes, test the noodles for doneness. Drain the noodles well and add them to a bowl. Stir in the sauce, cilantro and pepper. Turn out onto a platter, arrange cucumbers, sprinkle the scallions and reserved toasted sesame seeds. Serve warm or at room temperature