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.