PF Changs: Chang's Spicy Chicken

Sauce

2 teaspoons vegetable oil

2 tablespoons chopped garlic (3 to 4 cloves)

3 tablespoons chopped green onions (about 3 onions)

1 cup pineapple juice

2 tablespoons chili sauce

2 tablespoons white distilled vinegar

4 teaspoons granulated sugar

1 teaspoon soy sauce

2 tablespoons water

1/2 teaspoon cornstarch

1 cup vegetable oil

2 chicken breast fillets

1/3 cup cornstarch

Preparation
1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.

2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.

3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.

4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.

5. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Applebee's Crispy Orange Chicken Bowl

List of Ingredients

2 pounds boneless, skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)

For the glaze:

1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
Dash cayenne pepper
1/4 cup granulated sugar
Salt and pepper to taste



Recipe


Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.

Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.

Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough.

Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:

To make the glaze:

Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.

Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

PF Chang's Crispy Honey Chicken

Ingredients
1 lb. boneless, skinless chicken breast, cut into medium size chunks
1 T. minced garlic
Vegetable oil for frying
red bell pepper and/or scallions, julliene
Crispy noodles, rice or egg noodles or steamed rice for serving

Batter:
4 oz. all purpose flour
2-1/2 oz. cornstarch
1 egg
6 oz. water
1/8 tsp. baking powder
1/8 tsp. baking soda

Chicken Seasoning:
1 T. lite soy sauce
1/8 tsp. white pepper
1/4 tsp. kosher salt
1 T. corn starch

Sauce:
1/2 cup sake or rice wine
1/2 cup honey
3 oz. rice vinegar
3 T. lite soy sauce
6 T. sugar
cornstarch slurry--1/4 c. corn starch mixed with 1/4 c. water

Directions
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.

To finish the sauce, heat it in sauce pan, bring to a boil. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.

Heat 2 T. oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Baked Crab Rangoon

Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings

What You Need!
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Make It!
HEAT oven to 350°F. Mix first 4 ingredients.

SPRAY 12 muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until won tons are golden brown and filling is heated through.

http://www.kraftfoods.com/kf/recipes/baked-crab-rangoon-95157.aspx

Shrimp with Asian Barbecue Sauce

Ingredients:

Romaine lettuce leaves

1 1/4 pound(s) large shrimp, shelled and deveined with tail part of shell left on if you like

4 (10- to 12-inch ) skewers

1/3 cup(s) hoisin sauce
3 tablespoon(s) ketchup
1 1/2 teaspoon(s) grated peeled fresh ginger
1/4 teaspoon(s) Chinese five-spice powder
2 tablespoon(s) rice vinegar
2 tablespoon(s) water

Directions
Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.

Arrange romaine on platter and set aside. Thread shrimp on skewers.

In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tablespoon vinegar to make Asian barbecue sauce. Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 tablespoon vinegar and reserve to use as dipping sauce.

Brush shrimp with some barbecue sauce from bowl. Place shrimp on hot grill rack and cook 2 minutes. Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout. Serve shrimp on skewers over romaine with reserved dipping sauce.

http://www.delish.com/recipefinder/shrimp-asian-barbecue-sauce

Spicy Orange Chicken Sandwiches

Ingredients:
1 1/2 pound(s) boneless chicken breasts, with skin
3/4 teaspoon(s) salt
1/2 teaspoon(s) black pepper
2 tablespoon(s) butter, cut into small pieces
1/2 cup(s) orange marmalade
2 1/2 tablespoon(s) sesame oil
2 1/2 tablespoon(s) soy sauce
3/4 teaspoon(s) hot sauce
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) sesame seeds
2 medium oranges
1 small head of butter lettuce, leaves separated
3 large pocket-style pitas, halved

Directions

Heat oven to 400 degrees F.
Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.

Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees F -- about 20 more minutes.

Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy -- about 1 minute.

Remove the breasts from the oven and let rest for 15 minutes.

Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.

http://www.delish.com/recipefinder/spicy-orange-sesame-chicken-sandwiches

Honey-Sesame Grilled Chicken Wings

Ingredients
1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped

Preparation
1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.

2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Sauteed Spinach with Toasted Sesame Oil

Ingredients:
2 teaspoon(s) toasted sesame oil
1 tablespoon(s) sesame seeds
2 clove(s) garlic, minced
2 teaspoon(s) minced ginger
1 bunch(es) fresh spinach, tough stems removed
2 teaspoon(s) rice vinegar
1 teaspoon(s) reduced-sodium soy sauce


Directions

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.

http://www.delish.com/recipefinder/sauteed-spinach-toasted-sesame-oil-recipe-5257?click=recipe_sr

Gingered Pork and Vegetable Stir-Fry

Ingredients:
1 (whole ) pork tenderloin, about 12 ounces, thinly sliced
2 tablespoon(s) (grated peeled) fresh ginger
1 cup(s) (reduced-sodium) chicken broth
2 tablespoon(s) teriyaki sauce
2 teaspoon(s) cornstarch
2 teaspoon(s) canola oil
8 ounce(s) snow peas, strings removed, fresh or frozen
1 medium zucchini, cut in half lengthwise , and thinly sliced crosswise
3 onions, cut into 3-inch pieces


Directions

Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside.

In a nonstick 12-inch skillet, warm 1 teaspoon oil over medium-high heat until hot. Add snow peas, zucchini and onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.

In same skillet, heat remaining 1 teaspoon oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.

Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet, stir to combine with sauce and heat through. Serve with brown rice, if you like.

http://www.delish.com/recipefinder/pork-stir-fry

Pork and Vegetable Stir-fry

Ingredients:
1 whole(s) pork tenderloin, (about 1 pound)
1 tablespoon(s) rice vinegar
3 tablespoon(s) soy sauce
3/4 cup(s) reduced-sodium chicken broth
1 tablespoon(s) fresh ginger, grated, peeled
1 tablespoon(s) honey
2 teaspoon(s) cornstarch
1 clove(s) garlic, crushed with press
3 teaspoon(s) canola oil
8 ounce(s) snap peas, strings removed from both sides
1 large red pepper, cut into 1/4-inch-thick strips
3 green onions, cut into 1-inch pieces
Cooked brown or white rice


Directions

Cut pork tenderloin crosswise into 3 pieces. Cut each piece lengthwise in half, then cut lengthwise into thin slices.

In medium bowl, toss pork with vinegar and 1 tablespoon soy sauce. In small bowl, mix 2 tablespoons soy sauce with broth, ginger, honey, cornstarch, and garlic until blended. Set aside.

In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add peas, pepper, and green onions and cook 7 to 8 minutes or until lightly browned and tender-crisp, stirring frequently. Transfer vegetables to bowl.
In same skillet, heat remaining 2 teaspoons oil until hot. Add pork mixture and cook about 2 minutes or until pork just loses its pink color, stirring constantly. With slotted spoon, transfer pork to bowl with vegetables.

Stir broth, then add to skillet; heat to boiling. Boil 1 minute or until slightly thickened. Return pork and vegetables to skillet; stir until heated through. Serve with rice if you like.

http://www.delish.com/recipefinder/pork-vegetable-stir-fry

Peanut-Chicken Stir-fry

Ingredients:
1 cup(s) instant brown rice
1 cup(s) chicken broth
2 tablespoon(s) soy sauce
1 tablespoon(s) brown sugar
1 tablespoon(s) cornstarch
2 teaspoon(s) vegetable oil
1 pound(s) chicken tenders, each cut lengthwise in half if large
1 package(s) (12-ounce) broccoli florets
1 small red pepper, cut into 1-inch pieces
1 small onion, cut in half and sliced
1 teaspoon(s) grated peeled fresh ginger
1/2 cup(s) unsalted roasted peanuts
1 teaspoon(s) Asian sesame oil


Directions

Prepare rice as label directs.

Meanwhile, in cup, stir together broth, soy sauce, sugar, and cornstarch.

In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken and cook 4 to 5 minutes or until it just loses its pink color throughout, stirring frequently. Transfer chicken to bowl.

To same skillet, add broccoli, red pepper, onion, ginger, and 1/4 cup broth mixture. Cover skillet and cook 3 minutes or until vegetables are tender-crisp, stirring occasionally. Stir remaining broth mixture. Add broth mixture and chicken with any juices to skillet; heat to boiling. Boil 1 minute or until mixture thickens slightly. Remove skillet from heat; stir in peanuts and sesame oil.

To serve, spoon rice onto 4 dinner plates; top with chicken mixture

http://www.delish.com/recipefinder/peanut-chicken-stir-fry-2265

Orange Beef and Pepper Stir-fry

Ingredients:
1 navel orange
1/4 cup(s) dry sherry
2 tablespoon(s) soy sauce
1 tablespoon(s) cornstarch
1 pound(s) beef eye round steaks, trimmed of fat and thinly sliced
3 teaspoon(s) canola oil
2 red and/or orange peppers, thinly sliced
1 package(s) (8.8-ounce) precooked whole-grain brown rice


Directions

From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In large bowl, combine orange peel and juice with sherry, soy sauce, and cornstarch. Add beef and toss to coat; set aside.

In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.

In same skillet, heat remaining 2 teaspoons oil on high. With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture. Cook beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.

Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling.
Boil 1 minute. Meanwhile, prepare rice as label directs.

To serve, toss beef and peppers with orange sauce. Serve beef and pepper stir-fry over rice.

http://www.delish.com/recipefinder/orange-beef-pepper-stir-fry-ghk0208

Easy Turkey Stir-Fry

Ingredients:
2 tablespoon(s) olive oil
3/4 pound(s) turkey cutlets
2 tablespoon(s) soy sauce
2 tablespoon(s) (seasoned) rice vinegar
1 tablespoon(s) (grated) peeled fresh ginger
1 teaspoon(s) sugar
1/4 teaspoon(s) (crushed) red pepper
2 clove(s) garlic, minced
3/4 cup(s) chicken broth
1 teaspoon(s) cornstarch
4 cup(s) broccoli florets
1 medium red bell pepper, thinly sliced
8 ounce(s) white mushrooms, thinly sliced


Directions

Warm 1 Tbsp. of the olive oil in a nonstick 12-inch skillet over medium heat. Add turkey and sauté until no longer pink in the middle, about 2 minutes per side. Remove turkey from pan and cut into bite-size pieces.

In a small bowl, combine soy sauce, vinegar, ginger, sugar, crushed red pepper and garlic. Blend broth and cornstarch in a cup with a fork.

In the same skillet, warm remaining 1 Tbsp. oil over medium-high heat. Add broccoli, red pepper and mushrooms; stir-fry 5 minutes. Stir in soy-sauce mixture and stir-fry until vegetables are lightly browned and tender-crisp, 3 to 5 minutes.

Give broth mixture a quick stir, then add to skillet along with chopped turkey; bring to a boil, stirring. Cook, still stirring, until turkey is heated through, 1 minute.

http://www.delish.com/recipefinder/easy-turkey-stir-fry

TGI Friday's Dragonfire Chicken

Ingredients

Marinade
1/2 cup olive oil
1/2 cup honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1/3 cup fresh parsley, chopped
1 jalapeno, seeded & chopped
2 teaspoons mince garlic
1 tablespoon onion, diced
3/4 teaspoon salt
2 boneless chicken breast fillets, trimmed

Pineapple Pico de Gallo
2 medium tomatoes, diced
1/2 cup canned pineapple, chopped
1/2 cup diced red onion
2 tablespoons minced cilantro
4 teaspoons minced jalapenos
1 tablespoon lime juice
1/8 teaspoon salt

Kung Pow Sauce
1/4 cup water
2 tablespoons rice vinegar
1/2 cup dark brown sugar
4 teaspoons soy sauce
1 tablespoon chili sauce
1 tablespoon finely minced garlic
1 teaspoon finely minced ginger

1 (11 ounce) can mandarin oranges

Directions

1. Make marinade by combining all ingredients in a blender on high for 1 minute. Pound chicken breast to about 1/2" with a mallet and combine with marinade in a zip-top bag for 2 to 3 hours.

2. Make pineapple pico de gallo by combining all ingredients. Store in a covered container in the fridge until later.

3. Make Kung Pow sauce by combining all ingredients in a small saucepan over medium heat. When the mixture starts to bubble reduce heat to simmer for 15 minutes. Cover sauce until needed.

4. When chicken is done marinating, preheat grill to medium heat. Wipe marinade from chicken and grill 5 to 6 minutes per side or until done. Serve chicken drizzled with Kung Pow sauce and pico de gallo on the side. Drain mandarin oranges and sprinkle of top.

http://www.recipezaar.com/Tgi-Fridays-Dragon-Fire-Chicken-282044

Lighter Sesame Chicken

Ingredients

Serves 4
3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=ecfe38591f536110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&backto=true

Chicken with Ginger

Ingredients

Serves 4
1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions

Directions
Soak ginger in cold water 10 minutes; drain.

Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes.
Set aside.

In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

http://www.marthastewart.com/chicken-with-ginger?lnc=455edfc3832ee010VgnVCM1000003d370a0aRCRD&rsc=photogallery_healthy-recipes_food_healthy-recipes

Nepali Grilled Chicken

Ingredients:
One 3 1/2- to 4-pound chicken, cut into 12 to 16 pieces, or 3 to 3 1/2 pounds chicken legs and breasts, cut into smaller serving pieces

Marinade:
1 cup chopped ripe tomatoes or canned tomatoes
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 tablespoon minced ginger
3 tablespoons chopped garlic
1 tablespoon fresh lime juice
2 teaspoons salt
1/4 cup vegetable oil

Directions:
Wash the chicken well in cold water and set aside. Place all the marinade ingredients except the oil in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken pieces in the bowl and rub to coat them with marinade. Cover and refrigerate for 4 to 8 hours.

Prepare a charcoal or gas grill or preheat the broiler. To grill the chicken, place it on a rack about 5 inches from the coals or flame and grill, turning several times (tongs work well), until cooked through, about 20 minutes. To broil the chicken, place it on a lightly oiled rack in a broiler pan and put the pan in the oven so the meat is about 5 inches below the broiler element. Prop the door open slightly and broil for about 20 minutes, turning the chicken once after about 7 minutes, and then again after about 15 minutes. Test for doneness with a skewer: The juices should run clear. Transfer the chicken to a platter and serve hot.

http://www.thenest.com/Recipes/Chicken_Asian-food_Summer-food_7994/detailview.aspx?id=7994&type=7&recipe_ingredients=Chicken&pageIndex=3

Sweet Orange Chicken

Ingredients:
1 tablespoon water
2 teaspoons cornstarch

1 teaspoon cooking oil
1 pound boneless, skinless chicken thighs, quartered
3/4 cup thinly sliced carrot

3/4 cup orange juice
1 tablespoon brown sugar, packed
2 teaspoons balsamic vinegar
2 teaspoons Hoisin sauce
1/8 teaspoon salt
1/4 teaspoon pepper

Directions:
Stir water into cornstarch in small cup. Set aside.

Heat large frying pan or wok on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 5 minutes until browned. Add carrot.

Combine remaining 6 ingredients in small bowl. Add to chicken mixture. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and carrot is tender-crisp. Stir cornstarch mixture. Add to chicken mixture. Heat and stir for about 1 minute until boiling and thickened.

http://www.thenest.com/Recipes/Chicken_Easy_Entree_Fast_Party-Pleasers_Stir-Fry_17769/detailview.aspx?id=17769&type=7&recipe_ingredients=Chicken&pageIndex=1

Easy Beef Fried Rice

Ingredients:
3 tablespoon(s) reduced-sodium soy sauce
1 tablespoon(s) rice vinegar
1 teaspoon(s) toasted sesame oil or sesame seeds, toasted
1/8 teaspoon(s) crushed red pepper
1/2 cup(s) slivered sweet onion
1 tablespoon(s) grated fresh ginger root
2 teaspoon(s) bottled minced garlic
1 tablespoon(s) olive oil or vegetable oil
2 cup(s) cut-up fresh vegetables
1 package(s) (8.8 ounces) cooked whole grain brown rice or cooked long grain rice
1 1/2 cup(s) Morningstar Farms® Meal Starters™ Veggie Steak Strips

Directions

1. In small bowl stir together soy sauce, vinegar, sesame oil, and red pepper. Set aside.

2. In large nonstick wok or frying pan stir-fry onion, ginger root, and garlic in olive oil for 30 seconds.

3. Stir in vegetables. Cook and stir 2 to 3 minutes or until crisp-tender. Stir in rice, Steak Strips, and soy sauce mixture. Cook and stir 2 to 3 minutes or until heated through.

http://www.delish.com/recipefinder/beef-fried-rice-easy-recipes?click=recipe_sr

Polynesian Chicken

Ingredients:
3 pounds bone-in chicken thighs, skin removed
1 cup Thousand Island dressing
1 cup orange marmalade
1 (2-ounce) envelope of onion soup mix

Directions:
Arrange chicken thighs in greased 9 x 13 inch baking dish.

Combine remaining 3 ingredients in small bowl. Pour over chicken. Bake, covered, in 350ºF oven for about 1 1/2 hours, turning chicken halfway through cooking time, until no longer pink inside. Remove cover for last 15 minutes to thicken sauce if desired.

1 serving: 519 Calories; 23.4 g Total Fat (11.2 g Mono, 7 g Poly, 3.1 g Sat); 125 mg Cholesterol; 50 g Carbohydrate; 1 g Fibre; 28 g Protein; 1160 mg Sodium

http://www.thenest.com/Recipes/Chicken_Asian-food_Easy_High-Protein_Entree_Easy-Asian_13514/detailview.aspx?id=13514&type=7&recipe_ingredients=Chicken&recipe_type=Easy&HPpos=1&HPdate=20090317&pageIndex=0