Chicken and Cabbage Stir Fry with Peanut Sauce

This recipe is dee-lish if you like Thai-like peanut sauce recipes.  it's not very spicey, but I suppose you could easily give it some kick by adding some chilis.  I usually put it over spaghetti pasta to stretch it, but if you want a lower carb version, you could do without the pasta and just put in extra cabbage.  I've done that before and it turns out great too!

Ingredients:
4 tsp. canola oil, divided
3 cloves garlic, minced
1 boneless skinless chicken breast, cut into bite size pieces
1 small head of cabbage thinly sliced
2-5 T. water
2 medium carrots, grated
1/4 c. smooth natural peanut butter
1/3 c. orange juice
2 T. reduced-sodium soy sauce
2 tsp. sugar
1/4 c. chopped unsalted roasted peanuts (optional)
Spaghetti pasta prepared according to package directions

Preparation:
1. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat.  Add garlic and cook stirring until fragrant, 30 seconds.  Add chicken and cook stirring until cooked through.  Transfer to a bowl.
2. Reduce heat to medium.  Swirl in the remaining 2 teaspoons oil.  Add cabbage and 2 T. water.  Cook, stirring, until beginning to wilt, 3-5 minutes.  If it begins to burn before wilting, add extra water.  Add carrots and cook, stirring until just tender, about 3 minutes more.
3.  Meanwhile, whisk peanut butter, orange juice, soy sauce, and sugar in a medium bowl until smooth.
4.  Return chicken to the pan of vegetables, then pour in the peanut sauce and toss to combine. 
5. Remove from heat and sprinkle with peanuts if desired, and serve over pasta.  Enjoy!

Tip:  I learned after making this the hard way once or twice, that cabbage is way easier to chop up if you do so while it's still all together as a head.  Don't do what I did the first time and cut up each individual leaf!  Haha... what was I thinking???

Cashew Nut Chicken Stir Fry

Ingredients:
2 c. rice
1/4 cup cooking oil, divided
1 lb boneless chicken breast, cut into bite size pieces
1 egg, beaten
1 cup cornstarch
1 sweet onion, sliced
1 red bell pepper, cut into strips
1 1/2 cups broccoli, cut into bite sized pieces
1/4 c. soy sauce
salt to taste
pepper to taste
1/2 cup cashew nuts

Preparation:
Prepare rice according to package directions.  Meanwhile, heat 2 T. cooking oil in a frying pan or wok over medium low heat.  Dip chicken pieces in beaten egg, and then coat with cornstarch before placing in the frying pan.  Add oil as needed, and stir fry chicken until cooked through, then set it aside.  In the same pan, add 2 T. cooking oil and stir fry the red bell pepper, broccoli, and onion over low heat for a few minutes and then add soy sauce.  Stir fry for a few minutes, then add chicken and continue to stir fry for a couple more minutes while mixing with vegetables.  Add salt and pepper to taste, and then remove from heat.  Top with cashew nuts and serve over rice.

Serves 4 - 6

Orange Juice Lo Mein

Ingredients:

1/2 c. orange juice
1/2 c. soy sauce
1/4 c. oil
1/4 c. brown sugar
1/2 tsp. ground ginger
1-2 chicken breasts (or you can use boneless pork)
1 tbsp. cornstarch
1/2 c. water
1 bag frozen stir-fry vegetables thawed
~ 1/2 lb. spaghetti noodles

Preparation:

In a large bowl, blend juice, soy sauce, oil, sugar, and ginger; add chicken.  Cover and marinate for 1 hr.  Prepare noodles according to package directions.   Meanwhile, in medium skillet, add chicken and marinate and simmer until the meat is cooked through.  Add vegetables, and bring back to a boil, and then lower to simmer.  In a small bowl, combine cornstarch and water.  Add to chicken/vegetable mixture.  Allow to simmer, stirring constantly, until sauce thickens, about 5 minutes.  Toss chicken with noodles.  

Serves 4-6

Ham and Pineapple Stir Fry

This is a great one to add your favorite Asian sauce to!  I love to spritz it with a little Soy Sauce and My husband adds his Thai Peanut Sauce.

Ingredients:
rice (brown/white/instant - whatever floats your boat)
1 c. cubed (precooked) ham (left over from Christmas, Easter, etc.)
1/2 can of pineapple tidbits (or you can use fresh pineapple)
Raisons
unsalted or lightly salted peanuts

Preparation:
Heat ham cubes on a skillet over medium heat.  When it begins to brown, add the pineapple along with some of the pineapple juice.  You can add some juice early to help keep the ham from sticking to the pan.  Cook until heated through.  Add some raisins - however many you like.  Heat for another minute, and then remove from heat.  Add some peanuts - again, however many you like, and then serve over rice!  

Serves 2-3