Asian Chicken Stir Fry

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Sometimes I feel like no matter what age we are, we are always looking forward. As children, we look forward to that mysterious land of “high school,” where you can drive a car, stay out late, and presumably have the exact same social life as the cast members of Saved by the Bell. As teenagers, we look forward to “college” where curfews don’t exist and we possess that coveted “independence” we always longed for. And as adults, you’re always thinking of the next phase…marriage, buying a house, having kids, advancing your careers, and finally…retirement. It’s hard to “enjoy the moment” when we are constantly looking forward. The funny thing about me is, I never seemed to look forward to the same periods of life as my peers. As a child, I don’t remember longing for high school or college like most of my friends did. Instead, I always remember thinking that the first few years of marriage would be the happiest time in my life. This is undoubtedly a strange thing for a 13 year old to think…but oddly enough, the current time in my life is something I always looked forward to. But this current phase didn’t quite pan out exactly the way 13 year old me thought it would. Because, believe it or not… it is way better. I’m happier right now than I ever thought was possible. Because coming home to my very best friend every night is truly the best. So rather than spending my time over planning for the future..I’m focusing on enjoying this incredible, wonderful season of life. And one of my favorite things about this phase in life is cooking simple dinners at home. As much as Eric would be perfectly happy eating grilled chicken or pizza every night, I love coming up with different  ideas to mix up our weekday dinners. And this was a recent creation that turned out to be quite the hit. It’s very simple to make, and far cheaper and healthier than hitting up the Chinese takeout place down the street. Enjoy!

 

Ingredients: Makes 2 servings

  • 2 small boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil
  • 2 cups frozen vegetables (I used a “stir fry blend” of broccoli, carrots, green beans & cauliflower)
  • 2 cups brown rice, cooked
  • 3-4 tablespoons sunflower seeds

Preparation:

  1. Place raw chicken breasts (thinly sliced) into a large ziploc bag, and cover with next four ingredients (soy sauce through olive oil). Let marinate in the fridge for 30 minutes
  2. Heat a large sauce pan over medium high heat
  3. After chicken has marinated, pour entire contents of the bag into the saucepan.
  4. Cook until chicken has cooked through, and add frozen vegetables
  5. Continue to stir until vegetables are heated through
  6. To serve, place cooked brown rice on a plate, and top with chicken stir fry mixture. Top with sunflower seeds

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Mushroom & Sweet Pea Risotto

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I may have mentioned this before, but I am a total Food Network junkie. I can spend hours watching cooking show after cooking show and never get bored. But my favorite Food Network chef by far is Giada DiLaurentiis. I love her. And whenever someone tells me they don’t like her, I get personally offended. How can you not love Giada? She’s so perky and fun and makes the most delicious food. And I think she loves chocolate as much as I do. I may or may not be her biggest fan. Well this recipe is one of Giada’s. And I think it would be a perfect side dish for your Easter dinner. The recipe does take a lot of time and attention but the result is an incredibly creamy and cheesy risotto that pairs with a number of different main courses. I recently made it for a family dinner and served it with Pinterest Greek Yogurt Chicken. My brother asked for the leftovers. And that, my friends, is always the indication of a great recipe. Enjoy!

Ingredients: Makes 8-10 servings, Adapted slightly from Food Network

  • 8 cups canned low-salt chicken broth
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 2 cups finely chopped onions
  • 10 ounces white mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 3/4 cup frozen peas, thawed
  • 2/3 cup grated Parmesan
  • salt and pepper to taste

Preparation:

  1. Bring the broth to a simmer in a medium saucepan and set aside
  2. In a large saucepan, melt butter over medium heat
  3. Add olive oil to melted butter
  4. Add onions and saute until tender, about 8 minutes
  5. Add the white mushrooms and garlic and saute until the mushrooms are tender, about 5 minutes
  6. Stir in the rice and let it toast for a few minutes
  7. Add wine and stir occasionally until the liquid is completely absorbed, about 2 minutes
  8. Reduce heat to medium low and add chicken broth one cup at a time, stirring often
  9. Repeat until all broth has been added into the pot and rice has absorbed all the liquid, about 30 minutes
  10. Stir in the thawed peas and freshly grated parmesan
  11. Season with salt & pepper to taste
  12. Serve immediately

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