Super Easy Sweet & Sour Stir Fry Sauce

Ingredients:

Protein:
Prep one pound of the following proteins:
-peeled raw medium shrimp, bay or sea scallops (halve large sea scallops crosswise)
-boneless skinless chicken breasts or thighs cut into bite-size strips
-firm tofu cut in 3/4-inch chunks
-red meat thinly sliced across the grain (try pork tenderloin, sirloin, rib-eye, tenderloin, or flank or skirt steak)
1 tablespoon soy sauce
oil

Produce:
1 onion
1 pound fresh vegetables, choose from:
-carrots, thinly sliced
-pineapple chunks
-bell pepper, sliced
-snow peas
-zucchini, in 1/2-inch thick rounds
-yellow squash, in 1/2-inch thick rounds
-egg plant, in 3/4-inch cubes
-canned water chestnuts, drained
-canned baby corn, drained

Aromatics:
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger root, minced

Sauce:
1/4 cup chicken broth
2 Tbsp soy sauce
2 Tbsp cider, balsamic or rice wine vinegar
1 Tbsp brown sugar
1/2 tsp hot red pepper flakes

Glaze:
2 teaspoons cornstarch
2 tablespoons chicken broth, or water

Directions:
1. Heat your pan. As soon as you walk into the kitchen, set a 12-inch non-stick or cast-iron skillet over low heat.
2. Prepare your protein.
3. Marinate protein, using 1 tablespoon soy sauce. The protein doesn't need to marinate long--just make sure you do it soon after putting the skillet over low heat.
4. Prepare produce.
5. Prepare aromatics.
6. Combine all sauce ingredients in a 1-cup measuring cup. Prepare glaze in separate dish. Turn heat on skillet to high.
7. Add 1 tablespoon of oil, then protein to the pan. Stir-fry until well-browned and cooked through, 2 to 3 minutes. Remove from pan.
8. Drizzle another 2 Tbsp oil into the hot skillet. Add the onion and stir-fry until browned but still crisp, about 1 minute. Add the minced garlic and ginger next so they'll have a chance to flavor the entire dish. Next add vegetables and stir fry until crisp-tender.
9. Return protein to pan and stir in sauce. Coat vegetables well, then finally stir in glaze. Serve immediately with noodles or steamed rice.

Notes:
Really complicated and detailed way to spell out a stir fry, but it really is pretty easy and very tasty. Go easy on red pepper flakes in the sauce, 1/2 teaspoon was too spicy for me. My husband really like this compared to my other stir fry recipe. I even left out lots of things, like the ginger and garlic, though I plan to use them next time.

Source:
http://allrecipes.com/HowTo/super-easy-stir-fry/detail.aspx

Ramen Salad

Ingredients:
Salad:
1 head cabbage (or 1/2 cabbage, 1/2 lettuce)
8 green onions, chopped
3 chicken breasts, cooked and diced
sesame seeds
slivered almonds
Ramen noodle package (chicken flavor)

Dressing:
4 tablespoons sugar
1 teaspoon salt and pepper
1/2 cup oil
6 tablespoons rice vinegar
Ramen flavor packet

Directions:
While chopping cabbage, green onions, and chicken, brown the sesame seeds and almonds in the oven on broil. Watch them carefully so they don't burn! Combine cabbage, onions, chicken, sesame seeds, and almonds in a large bowl. Break dry Ramen noodles into small pieces and spread over salad. Stirring vigorously, combine ingredients for the dressing; drissle over the salad. Serve or refrigerate.

Source:
Shari Lindsay

Fresh Raspberry Chicken

Ingredients:
6 boneless, skinless chicken breasts
1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 cup fresh raspberries, mashed
1/2 cup fresh raspberries for garnish

Directions:
Place chicken in large baking pan. In small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder and 1/4 cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refidgerator for 2 hours or overnight. Bake, covered 30 to 40 minutes at 350 degrees. Transfer chicken to serving platter and top with pan juices. Garnish with fresh raspberries. Can serve over white or wild rice.

Source:
Favorites Cookbook