3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ginger

2 c. sliced celery

1 1/2 c. sliced carrots

4 t. canola oil

1 lb. boneless chicken breasts cut into 1/2 inch strips

1/4 c. chopped peanuts

Combine the first five ingredients in a small bowl. Mix until smooth and set aside. In a wok or skillet, stirfry celery and carrots in 2 t. oil until tender. Remove. Add chicken to the wok and stirfry in oil until thoroughly cooked. Return vegetables to the wok. Stir orange juice mixture and add to the wok. Bring to a boil. Cook and stir for 2 minutes or until thickened. Sprinkle with nuts and serve over rice if desired. Makes 4 servings.

3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ground ginger (or equivilant of fresh ginger)

2 c. celery, sliced

1 1/2 c. carrots, sliced

4 t. canola oil

1 lb. boneless chicken breast, cut into 1/2″ chunks or strips

1/4 c. peanuts, chopped

In a small bowl, combine the first 5 ingredients until smooth. Set aside.  In a skillet or wok, stirfry celery and carrots in 2 t. oil until tender. Remove and keep warm. Stirfry chicken in remaining oil until thoroughly cooked. Return vegetables to the pan. Stir orange juice mixture and add to pan. Bring to a boil and cook for 2 minutes or until thickened. Stir often. Sprinkle with nuts and serve over cooked rice. Makes 4 servings.

2 c. broccoli, fresh or frozen, chopped

2 cloves garlic, crushed

1 c. onion, chopped

1/2 c. mushrooms, chopped

cooking sherry, white wine, or water to taste

2 T. oil

1 t. salt

1/4 t. pepper

1 chicken bouillon cube, dissolved in 1 c. water

3 T. cornstarch

2 T. soy sauce

Place the cubed chicken in a bowl with oil,  salt, pepper, 1 T. soy sauce, 1 T. cornstarch. Mix well & set aside.  Chop broccoli and steam for 2 minutes. Set aside. Heat 1 T. oil in wok or frying pan, stir fry chicken for 2 or 3 minutes until golden brown. Remove. In 1 T. oil, saute garlic, onions & mushrooms until mushrooms are transparent. Add salt & pepper and other seasonings according to taste. Basil, curry, rosemary or hot pepper are all interesting flavors to try. When vegetables are cooked, add cooked chicken and broccoli. Stir until hot. Add 1 T. soy sauce, sherry if desired, stir until mixed. Dissove 2 T. cornstarch in chicken broth and add slowly to the mixture until you have enough to make a gravey. Reduce heat slightly and continue stirring until gravey thickens. Serves 4.

1 onion, chopped

1 celery stalk, chopped

8 slices bread, day-old works great

1 1/2 t. poultry seasoning

dash of salt

dash of pepper

1 can cream of chicken soup

Break up bread. Mix onion and celery into the bread. Pour 1/2 c. water over mixture. Add poultry seasoning, salt, pepper. Mix. Spread dressing into the bottom of a low casserole dish or a 9 X 13″ pan. Place chicken on top of the dressing and pour the soup over the top. Cook for one hour at 350 degrees or until meat is done.

This recipe is from Mom in 1977.

2 onions, chopped

1 1/2 c. chopped green, red or yellow peppers

4 cloves garlic

2 chicken breasts, boneless, cooked and chopped

2 chicken broth, 14.5 oz. each

1 green chile peppers, 4 oz. can

2 t. cumin

1/2 t. oregano

1 t. red pepper (or jalapeno pepper)

2 cans great northern beans, undrained

Heat oil over medium heat. Add onions and garlic. Saute for 10 mins or until tender. Combine all ingredients in crock pot. Cook on low 8-10 hrs.  Serve with sour cream, cheddar cheese, tortilla chips. 

This recipe came from Robin in 2009.

1 onion, chopped

1 stalk of celery, chopped

8 slices day-old bread

1 1/2 t. poultry seasoning

dash of salt & pepper

1 can cream of chicken soup (or cream of mushroom soup)

Break up bread. Mix onion and celery into bread. Pour 1/2 c. water over the mixture. Add poultry seasoning, salt & pepper. Mix well. Put dressiing into low casserole dish or 9X13″ pan. Place chicken on top of dressing and pour soup over top. Cook at 350 degrees for 1 hour.

Makes 4 servings.

This recipe came from Mom in 1977.

2 c. fresh or frozen broccoli, chopped

2 cloves garlic, crushed

1 c. mushrooms

1/2 c. cooking sherry, white wine or water

1/2  t. salt

1/2 t. pepper

1 T. oil

1 chicken bouillon cube, dissolved in 1 c. water

2 T. cornstarch

2 T. soy sauce

Place cubed chicken in a bowl with oil, salt & pepper, soy sauce, cornstarch. Mix well, set aside. In sauce pan, steam broccoli for 2 mins, set aside. Heat 1 T oil in wok or skillet. Sitr fry chicken for 3 mins or until golden brown. Remove. Saute garlic, onions & mushrooms in oil until the mushrooms are transparent. Add cooked chicken & broccoli to vegetables.  Add 1 T.  soy sauce and sherry. Stir well. Dissolve cornstarch in chicken broth. Add to the chicken and vegetables. Reduce heat and continue stirring until mixture thickens and turns clear.

Makes about 4 servings.

3 T. soy sauce

1 T. cooking sherry or water

2 t. cornstarch

1 package linguine, 8 oz.

1/4 c. oil

1/2 lb. mushrooms, sliced

1/4 lb. pea pods, fresh or frozen

2 green onions, cut into 2″ pieces

1 large red pepper (broccoli, green peppers, etc. can also be added)

1/2 c. water

1/2 t. instant chicken flavored bouillon, or chicken broth to equal 1/2 c.

Cut chicken into 1/2″ chunks. Put into bowl with soy sauce,  cooking sherry and cornstarch. Mix well and set aside. Prepare linguine as per label on box. In skillet or wok, cook mushrooms, pea pods, onions and red pepper in hot oil. Cook until tender-crisp, about 3-5 mins. Remove to bowl and set aside. In remaining drippings, cook chicken until done. Return vegetables to pan with chicken. Add water and bouillon. Heat to boiling, stirring to loosen and brown bits on bottom of skillet. Add linguine. Heat thoroughly. Toss gently to mix.

Makes about 6 servings.

1/4 cup lime juice
3 Tbls. olive oil
4 cloves garlic (crushed)
3 tsp. soy sauce
1 tsp. salt
1/2 tsp. liquid hickory smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boneless chicken breasts
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion (sliced thin)
1/2 med. green bell pepper (sliced thin)
1/2 med. red bell pepper (sliced thin)
1/2 med. yellow bell pepper (sliced thin)

1. Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken to container, cover, and refrigerate for at least 2 hours.
2. Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.
3. Cut chicken into strips and place in a large skillet. Pan-fry over a medium-high heat until fully cooked, then set aside and keep warm.
4. Using the large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.
5. Toss together meat, onions, and peppers.
6. Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.

Tips:

• I make sure to marinade at least overnight; the taste from the marinade is so good, I like to make it stronger.
• You can steam the peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly.
• You can easily substitute steak for chicken (add approx. 50 calories per serving). I recommend grilling the steak rather than pan-frying it.