I always loved it when my mom made stir fry at home. She had a big red wok and it was the easiest way to get all of us kids to eat our veggies. I don’t have a big red wok and I did not have a large stock of vegetables on hand when I made this, but that didn’t make it taste any less awesome. Feel free to change up the veggies to suit your own tastes. My mom would use snap peas, and baby carrots, which I love!
Vegetable Oil, as needed
2 breasts Chicken
6 oz. Lo Mein noodles
4 c Cabbage, sliced
1 can Water Chestnuts, drained
2 c Green Beans
3 Tbs Soy Sauce
4 cloves Garlic, minced
1/8 tsp Ginger, ground
Saute cabbage in oil until tender, remove from pan and set aside. Add green beans and water chestnuts to pan. Season with soy sauce, garlic, and ginger. Saute until green beans are cooked yet still have some firmness to them. Remove from pan and set aside. Add chicken to the pan and cook until done. While the chicken is cooking, cook lo mein according to instructions on package. Once the chicken and lo mein are done cooking. Return everything to the pan. Stir well to combine and season with additional soy sauce or spices if desired. Keep everything moving quickly , and use plenty of oil, if you are not using a non-stick pan or wok.
Sun-dried tomato tortillas
Wild Rice Blend
Chicken Italian Seasoning
Thousand Island Dressing
Cook the wild rice according to directions on package. Meanwhile, cook the chicken and season it with the Italian seasoning. To assemble, place rice on a sun-dried tomato tortilla and top with sliced chicken, mozzarella cheese, and thousand island dressing. Enjoy!
Mix 2 Tbs softened butter with curry paste, ginger and cloves in a small bowl. Melt 1 Tbs butter in a skillet and place the chicken in. Spread the spice mixture on top of the chicken and cover. Let cook for 5 minutes. Flip the chicken and cook, covered, for another 5 minutes. Flip the chicken again and let it cook until it’s done. This largely depends on the thickness of your chicken so if in doubt, use a thermometer.
Pre-heat oven to 350°. Mix together the sour cream, cream of chicken and poppy seeds in a glass 9×13 pan. Mix in the chicken. Crush the crackers and sprinkle over the top. Melt the butter and pour over everything. Bake for 30 minutes.
If you’ve ever been craving Chick-Fil-A but you didn’t want to get in the car, pay $$, and eat ingredients that may be a bit fattening, then this is your solution! Here is my imitation spicy chicken burger. Also, at the end is a regular, non-spicy, chicken burger too. Serves 4
Cook bacon on a griddle. At the same time, grill up the chicken. Once the bacon has cooked, let drain on paper towels until assembly time. When the chicken has nearly finished cooking, lay the cheese on top and cover with a lid to melt. Now toast your buns while the cheese is melting. Once the cheese has melted, top with hot sauce. OK, assembly time. Spread a little mustard on your buns (or mayo and ketchup in my case) or whatever condiments you will be using. Then add your chicken, bacon, lettuce, and avocado. Top with the other half of your bun and squish down enough to eat.
And just in-case you are like me and prefer a chicken burger without the cheese and spice, here is what mine looks like (before squishing down):
I’ve left off the mustard, jalapeno cheese, and hot sauce. I added in mayo and ketchup. Enjoy!
15 oz. Can Cannellini Beans, rinsed and drained
1 1/3 c Bisquick
1/3 c Italian Dressing
1 1/2 c Chicken, cooked and diced
9 oz. Frozen Spinach, thawed and drained
4 oz. Mozzarella Cheese
1 1/4 c Milk
1/3 c Sliced Almonds
Pre-heat oven to 375°. In a medium bowl, mash the cannellini beans with the Bisquick and Italian Dressing. Press into the bottom and up 2″ of the sides of a 9″ springform pan. Bake for 12 minutes. While it’s baking, cook chicken if it’s not already cooked. Also, mix the eggs and milk together in a small bowl and set aside. When the crust is finished baking, layer the chicken, spinach, and cheese into the torta crust. Pour the egg mixture over the chicken, spinach, and cheese. Top with almonds. Bake for 55 minutes. Let cool 10 minutes before cutting into it.