Nom Nom Stir Fry!

     Sometimes, you just don't feel like going out for dinner, but want to cook something simple, easy, and delicious. Most think time-consuming meals aren't worth it because there is usually not much time to cook when you come home from your workday. Either that, or you just lack all energy from exerting yourself at work. Your boss knows how hard you work, right? Stir fry dishes are a great way to go if you want something quick and delicious and they are very versatile, in that you can use up leftover vegetables that you don't know what to do with. Cabbage is also a common ingredient in stir fry, and it really helps you stretch your dollars. It's generally around $0.59/lb and 2 pounds is ALOT of cabbage! It's a great addition to meals! (It's great in soups, too!) 

     No teriyaki sauce? I've linked my recipe for it in the ingredients section! (;

Chicken and Cabbage Stir Fry

Yields: 3 servings

1 tbsp. vegetable oil

1 tsp. pepper

1 tbsp. sugar

2  cloves garlic, minced

2 C. cabbage, shredded

1 tbsp. cornstarch

¾ C. onion, sliced

1 tbsp. teriyaki sauce

1 lb. boneless skinless chicken breast, thinly sliced

In a medium bowl, place the chicken, teriyaki sauce, sugar, and pepper. Toss to coat the chicken well and set aside. In a large skillet, with high sides, heat the oil over medium heat. Add onions and fry for about 3 minutes, or until just translucent. 

Add the garlic and stir fry for 1 minute, until fragrant.  

Add the chicken and brown, stirring every two minutes or so. 

Once the chicken is cooked, add the cabbage and stir well. Cover and allow cabbage to cook down and soften. 

Once the cabbage is tender to your liking, add teriyaki sauce and stir well. In a separate bowl, combine water and cornstarch to create a slurry. Once well combined, stir in slurry and allow the liquid to come to a boil. Once it comes to a boil, reduce heat to low and simmer until thickened. Serve over rice.

This is extremely delicious the next day as leftovers as well! I added broccoli for a little extra flavor!

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 458.8

• Total Fat: 6.2 g
• Cholesterol: 86.7 mg
• Sodium: 574.8 mg
• Total Carbs: 71.2 g
• Dietary Fiber: 1.5 g
• Protein: 31.9 g

You're sweet, not sour!

Sometimes, I'll find myself snacking on canned pineapples and I thought pineapples would be a great addition to chicken breast! I thought a Hawaiian chicken recipe might fit the bill, but I remembered that Michael does not like mangoes. Without the mangoes, I didn't think the flavor intensity would be high enough for our palates but what came about without the mangoes, was delicious indeed. If you have ever had sweet and sour chicken at your favorite Chinese take-out, consider this your sweet and not-so-sour chicken. It's sure to please even the pickiest eaters and will give your wallet a break from the take-out menu! Enjoy!

_{Pineapple Chicken
Yields: 3 servings}

_½ c. onion, thinly sliced

⅓ c. sugar

¼ tsp. garlic powder

1 c. ketchup

1 (20 oz.) can pineapple chunks, drained, reserving 3/4 cup liquid

2 tbsp. lemon juice

2 tbsp. soy sauce

4 boneless skinless chicken breasts, sliced in 1" strips

¼ c. flour

2 tbsp. vegetable oil

Preheat oven to 375°F

In a medium saucepan, combine onion, sugar, garlic powder, ketchup, reserved pineapple liquid, lemon juice, and soy sauce. Once the mixture has been brought to a boil, reduce the heat, cover and simmer for approximately 15 minutes. Stir occasionally, as sauce will thicken.

Meanwhile, put flour in a gallon size plastic back or shallow pan and coat the chicken lightly with flour. In a large skillet over medium heat, bring the oil to temperature of approximately 350°F. Add chicken and lightly brown for about 4-5 minutes.

Arrange the cooked chicken and pineapple chunks in a 2 quart baking dish. Top with sauce. Bake for 20-25 minutes or until chicken is hot and the sauce is bubbly. Serve over hot cooked rice.

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 621.3

• Total Fat: 8.3 g
• Cholesterol: 48.7 mg
• Sodium: 1,203.2 mg
• Total Carbs: 111.9 g
• Dietary Fiber: 2.3 g
• Protein: 24.4 g