Cashew Chicken

We got a wok for a wedding gift and I couldn't be more thrilled! I LOVE it! The first thing we made? Cashew chicken!

Cashew Chicken-adapted from Better Recipes

Total Time: 30 Minutes

Serves 4

• 2 chicken breasts, cut into 1/2 inch pieces
• 1 medium onion, diced
• 8 ounces mushrooms, sliced
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/2 cup cashews, chopped

Heat all ingredients, except cashews, in a wok over high heat and stir fry until chicken is fully cooked. Top with cashews and serve with rice, if desired.

Ginger Soy Chicken

I recently just got myself a part-time job at a bridal salon! I'm so incredibly excited about it! But, I have a feeling this means a lot more slow-cooker meals for me and Scott! This is a great one that will definitely be added to the list!

The flavors in this dish were absolutely fantastic. The original recipe calls for chicken breast that you dice and/or shred to serve over rice. I had some bone-in chicken thighs available at home, so that's what we decided to make instead. We obviously had rice and egg rolls too, because, we can never say no to that with an Asian-inspired dishes!

Ginger Soy Chicken-adapted from Keeping Up with the Joneses
Total Time: 7 Hours
Serves 4-6 depending on chicken amount

• 4-6 bone-in chicken thighs, or 1-2 pounds chicken breasts, diced
• 2 tablespoons ginger, freshly grated
• 3/4 cup chicken broth
• 1/4 cup plus 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1/4 cup plus 2 tablespoons soy sauce
• 1/4 cup plus 1 1/2 teaspoons cold water
• 2 tablespoons cornstarch

Spray the inside of a 4-quart slow cooker with cooking spray. Place chicken in slow cooker and top with ginger, broth, honey, sesame oil, garlic and soy sauce. Cook on low 5-7 hours or until chicken is cooked through.

With a slotted spoon, remove chicken from slow cooker and keep warm on a foil wrapped plan. Strain juices from slow cooker with a mesh colander into a large saucepan. In a small bowl, whisk water and cornstarch until smooth; pour into saucepan. Cook over high heat until bubbly and slightly thickened, adding more cornstarch if necessary. 

Serve by pouring sauce over chicken. Serve with rice.

Recipe Redo: Salad with Green Beans and Peanut Dressing

I decided to try this recipe again. The second time around this turned out great! I love the flavor of the peanut butter. It tastes so fresh, but this makes a lot of salad, so cut it in half if there aren't a lot of you eating! In the original recipe, I didn't write where I found this, so I guess this is an original now??

Salad with Green Beans and Peanut Dressing
Serves 6
Total Time: 15 Minutes

• 1 bag (16 ounces) frozen french cut green beans
• 1 head lettuce
• 1/2 bunch green onions, chopped into 1/4 inch slices
• 3 tablespoons bottled minced garlic
• 1 tablespoon sliced ginger
• 1 jalapeno, seeded and chopped
• 2 tablespoons sesame oil
• 1 jar (18 ounce) smooth peanut butter
• 1-2 cups warm water
• 1/2 cup chopped cilantro
• 1/2 jar (8.5 ounce) hoisin sauce
• 1/4 cup soy sauce

Thaw green beans in a colander and pat dry to remove excess water. Clean lettuce and cut into bite size pieces if necessary; set aside.

In a food processor, combine the green onions, garlic, ginger, and jalapeno. Process until uniform. Add the oil and process briefly to form a paste.

Transfer paste to a large bowl. Add peanut butter and 1 cup warm water. Add the remaining water, 1 tablespoon or so at a time, if necessary to make dressing a smooth consistency. Whisk in cilantro, hoisin sauce, and soy sauce.

Shrimp and Noodle Stir Fry

Shrimp stir fry isn't something I make very often, but now I'm thinking I should. The flavors in this recipe were great, after I added some soy sauce to it. The noodles also give it just a little something extra over using rice.

As a few people mentioned on my Facebook post, you can make this with any kind of protein. Chicken, shrimp, spicy sausage-whatever you have on hand or are craving at the time! Adding in additional veggies is one of my favorite things about stir fries too!

Shrimp and Noodle Stir Fry-adapted from Every Day with Rachael Ray
Total Time: 30 Minutes
Serves 4

• 8 ounces rice noodles
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 1 teaspoon seasoned pepper
• 1 teaspoon garlic salt
• 4 tablespoons canola oil
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup soy sauce
• 1 cup carrots, cut into matchsticks
• 1 red bell pepper, diced
• 1 cup broccoli florets

Cook rice noodles according to package directions. Drain, rinse and transfer to a large bowl.

In a small, heatproof bowl, combine the green onion, garlic, ginger, seasoned pepper and garlic salt. In a large skillet, heat 3 tablespoons canola oil. Carefully mix the hot oil into the green onion mixture; reserve the skillet and set bowl aside.

Add 1 tablespoon vegetable oil to the skillet and heat over medium high heat. Add the shrimp and soy sauce and cook for 1 minute. Add the carrots, bell pepper and broccoli to the skillet and toss until cooked through. 

Toss the stir fry into the noodles, and add reserved green onion mixture and stir until well combined.

Pad Thai Chicken Salad

Thanks to this recipe, I think my new favorite is adding some noodles to a salad. I just gives it some extra oompf! The flavors of this were great and it was overall pretty easy to make.

Pad Thai Chicken Salad-adapted from Good Housekeeping
Total Time: 35 Minutes
Serves 6

• 7 ounces vermicelli rice noodles
• 1 pound chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 tablespoon cider vinegar
• 1/8 teaspoon salt
• 2 cup mixed greens
• 1 green onion, diced
• 1 cups shredded carrots
• 5 radishes, sliced into half-moons
• 1/3 cup chopped roasted salted peanuts

Cook noodles according to package directions, then drain and rinse with cold water.

Season chicken with salt and pepper. Cook, over medium heat, in a large skillet, about 6 minutes, or until center is no longer pink. Let cool, then dice into bite size pieces

Meanwhile, in a small bowl, whisk together lime juice, fish sauce, brown sugar, canola oil, cider vinegar and salt. In a large bowl, combine all cooked ingredients and veggies. Then toss to coat with dressing.

Shrimp Dumplings

I was so nervous to try this recipe. The last time I made something with wonton wrappers, it did not turn out well. I'm so glad I gave these a try though! They were absolutely amazing! Getting used to the wonton wrappers and getting them to stick was a little bit tricky, but in the end, they were relatively easy once you got the hang of it.

Shrimp Dumplings-adapted from Easy Chinese Recipes by Bee Yinn Low
Total Time: 45 Minutes
Serves 4

• 12 store bought wonton wrappers
• 8 ounces peeled and deveined shrimp
• 1 tablespoon green onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon fish sauce
• 1/4 teaspoon chicken bouillon powder
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sherry
• 1/4 teaspoon sugar
• 3 dashes white pepper
• 1/2 teaspoon oil 

Dice 2/3 the portion of shrimp into small pieces. With the other 1/3 of shrimp, place in a food processor to mince.

Combine the shrimp and all other ingredients except wonton wrappers in a large bowl. Chill for at least 30 minutes.

Assemble wontons by placing about 1 tablespoon of filling in the middle of a wonton wrapper. Fold wrapper into a triangle and then squeeze both sides together with your thumb and forefinger. Use a bit of water to seal, if necessary.

Heat 2 to 3 inches of oil in a stock pot until warm for frying. Drop in wontons in batches. Deep fry until they turn golden brown, and set on a plate lined with paper towel while you cook the remaining wontons.

Asian Chicken Salad

Making hearty salads for dinner is one of my new favorite things. They're light but filling all at the same time. Thanks to this recipe, I now have a new favorite dressing-sesame ginger dressing! It's tangy but sweet at the same time! If you have left over chicken, this recipe will only take a few minutes to throw together and can be eaten with your favorite choice of dressing.

Asian Chicken Salad-adapted from Five Ingredient, 15 Minute Recipes by Weight Watchers
Total Time: 15 Minutes
Serves 6

• 1 can mandarin oranges
• 4 cups chopped romaine lettuce
• 3 cups dice cooked chicken breast
• 1 cup sliced snow peas
• 1/2 cup matchstick-cut carrots
• 1/3 cup sesame-ginger dressing

Mix all ingredients, except dressing, in a large salad bowl. Serve with dressing.

Thai Chicken with Basil and Pineapple

I've said it many times before, but I love stir frys. Of pretty much any flavor and protein. They're just so tasty! This had a lot of flavor to it and will definitely be added to my list of stir frys! I only used a small serrano pepper and it added just enough kick to not make it too spicy for me! Serve with some rice and egg rolls and you have yourself a meal!

Thai Chicken with Basil and Pineapple-adapted from Everyday with Rachael Ray
Total Time: 30 Minutes
Serves 4

• 2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless opp breasts, chopped into bite-size pieces
• 1 can diced pineapple
• 1 red bell pepper, thinly sliced
• 1 serrano pepper, seeded and finely chopped
• 1 1/2 inch ginger root, grated
• 3-4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce
• 1 cup basil leaves, torn

Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Cook chicken about 6 minutes, or until thoroughly cooked. Transfer to a plate.

Add additional 1/2 tablespoon to skillet and stir fry pineapple, peppers, ginger and garlic until crisp tender. Stir fry about 3 minutes, and then add in soy sauce and fish sauce. Mix in chicken and toss to coat. Top stir fry mixture with basil leaves.

Teriyaki Chicken

As a kid, my parents always made the same three chicken recipes over and over again (or at least that's how it always seemed to me at the time): lemon chicken, parmesan chicken and teriyaki chicken. I remember vividly one time where I got so mad at my dad for wanting to make chicken for dinner again. Because every time we had chicken, my mom would make a chicken casserole with the leftovers. I honestly just got sick of chicken. Which just seems crazy talk to me now.

Now, I cook chicken at least once a week and realize how versatile it can be! I can't remember the last time I've had a teriyaki chicken. The best thing about this recipe is that the teriyaki doesn't come from a bottle. I'm really starting to get into making my own sauces and mixes, instead of having to buy sodium laden bottled stuff where you don't really know what's in it or it costs a dollar every time you want to use it.

I also, as usual, didn't read through the entire recipe, so didn't realize this needed to bake for an hour. I was just too hungry to wait that long, so just mixed everything up on the stovetop. Still turned out fantastic! I've put both directions below, as I might try to bake it next time because I have a feeling it might turn out as more of a sticky consistency instead of a marinade that happened on the stove. I served this with the Fried Rice with Kale and Mushrooms and egg rolls!

Teriyaki Chicken-adapted from Mushki Loves

Total Time: 15 Minutes (stovetop), 1 hour (oven)

Serves 4

• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup butter
• 1/4 cup water
• 1 teaspoon dry mustard
• 4 chicken breasts, chopped into bite size pieces

Stovetop Directions:

In a large skillet, over medium heat, put all ingredients. Cook until sauce is slightly thickened, and chicken is cooked through. About 15 minutes.

Oven Directions (not tested):

Preheat oven to 350 degrees. In a small saucepan, combine soy sauce, brown sugar, butter, water and dry mustard until boiling. Meanwhile, place chicken in a lightly greased baking pan. Pour mixture over pan. Cook, uncovered, for 1 hour or until bubbly.

Asian Chicken Salad

I've been looking for a good, warm spinach salad for awhile now. I think I found it! The flavors in this Asian-inspired salad were absolutely amazing. It didn't feel like you were eating a salad. And I'm not going to lie, I wanted to eat the entire pan (I promise I didn't).

The best part about this recipe? You could add pretty much any of your favorite stir-fry veggies into the mix! Get creative!

Asian Chicken Salad-adapted from 300 Under 300 by Hungry Girl
Total Time: 15 Minutes
Serves 2

• 2 tablespoons soy sauce
• 1 1/2 teaspoons rice vinegar
• 1 teaspoon red chili sauce
• 1 teaspoon minced garlic
• 8 ounces chicken breast, cubed
• Salt and pepper for seasoning
• 1 cup chopped mushrooms
• 1/4 cup shredded carrots
• 1 cup bean sprouts
• 1/4 cup chopped green onion
• 2 tablespoons water
• 6 cups baby spinach

In a small bowl, combine soy sauce, rice vinegar, red chili sauce, and garlic. Mix well and set aside.

Spray a large nonstick skillet with cooking spray, and turn on stove to medium high heat. Season chicken to taste with salt and pepper and add to the skillet with mushrooms, carrots, sprouts green onions, and 2 tablespoons water.

Stirring occasionally, cook until chicken is cooked through and vegetables are tender, about 5 minutes. Stir in sauce mixture. Cook until sauce is evenly distributed and slightly thickened, about 5 minutes. Serve over spinach leaves.

Sweet and Sour Chicken Wings

My dad makes some of the best chicken wings I've ever had. They're super decadent and he marinades them for well over 24 hours. These aren't my dad's wings, but I feel like if he decided to go for an Asian-inspired sweet and sour wing, this is what he'd come up with!

The flavor of the sauce on these wings was just like our favorite sweet and sour sauce for dipping crab rangoon and egg rolls. I was so excited that it turned out! This is probably one of the frist recipes using cornstarch that actually worked properly and thickened the sauce!

I love that you can put this all together, but it only takes 3 hours to get finished, so you don't have to wait all day. Or, in our case, if you have a 7pm volleyball game, you can come home at 5:30 and start the slow cooker to eat dinner right after! The wings fell off the bone, and I had them for leftovers today~still wonderful!

Sweet and Sour Chicken Wings-adapted from Slow Cooker Recipe Cards by Taste of Home
Total Time: 3 1/2 hours
Serves 4

• 1 cup sugar
• 1 cup cider vinegar
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 1 teaspoon chicken bouillon granules
• 16 chicken wings
• 6 tablespoons cornstarch
• 1/2 cup cold water

In a small saucepan, combine the first five ingredients. Bring to a boil and stir until sugar is dissolved. Place chicken wings in a greased 4-5 quart slow cooker, and add mixture from saucepan. Cook on low 3-3 1/2 hours or until chicken is cooked through.

Transfer wings to a serving platter and keep warm. Transfer sauce to a small saucepan and bring to a boil. Meanwhile, combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken.

Orange Chicken

So, to be honest, I totally overcooked this chicken. The flavors, however, were fantastic so I'm still marking this as a great recipe because if I make it correctly next time I have no doubt it will be awesome!

Orange Chicken-adapted from The Pursuit of Happiness
Total Time: 5 hours
Serves 4

• 4 chicken breasts, chopped into bite size pieces
• 1/3 cup flour
• 1/2 tablespoon salt
• 1 teaspoon balsamic vinegar
• 3 tablespoons ketchup
• 6 ounces frozen juice concentrate, thawed
• 4 tablespoons brown sugar

Grease the inside of a 5 quart slow cooker. Mix together the salt, vinegar, ketchup, orange juice and brown sugar until combined.

Using a large ziploc bag, toss the chicken pieces in flour until well combined. Place in the orange juice mixture and toss until lightly combined.

Cook on low for 5-6 hours until chicken is cooked through. Serve with rice and egg rolls.

Peanut Butter Chicken

When I told Scott I was making peanut butter chicken, he was very excited! He stated that whenever he goes to a Chinese buffet (yes, we still do from time to time), he always looks for the peanut butter chicken! The best part--he said this tasted just like it! It was a very simple recipe that I'll be making again!

Peanut Butter Chicken-adapted from More Make it Fast, Cook it Slow by Stephanie O'dea
Total Time: 8 hours
Serves 4

• 1 1/2 pounds chicken breasts, cut into 1 inch chunks
• 1/2 cup peanut butter (crunchy or creamy-your choice)
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 1 tablespoon ground cumin
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• 2 cups cooked white rice for serving, if desired

Grease a 4-5 quart slow cooker. Place chicken in the bottom of the slow cooker and top with the rest of the ingredients. Stir gently to combine. Cover and cook on low 6-8 hours (high for 4). Serve over rice.

Avocado and Edamame Salad

Ever since I found this recipe, I've been excited to make it. It's go som great super foods! Can you say edamame AND avocado? And those are two of my new favorites. The dressing had great flavor, the edamame was crunchy and the avocado gave it that sweet, oily taste! I would highly recommend this the next time you need some good, healthy lunch or snack foods!

This salad, along with the dressing, actually lasted an extra couple of days pretty well! The only exception being the avocado browning slightly. It's not like lettuce salads that get soggy right away.

Avocado and Edamame Salad-adapted from Joy the Baker
Total Time: 10 Minutes
Serves 4

• 16 ounce bag frozen shelled edamame, thawed
• 1 garlic clove, minced
• 1 teaspoon grated, fresh ginger
• 2 teaspoons honey
• 1/4 cup seasoned rice vinegar
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• Pinch of salt and black pepper
• 1/2 cup sliced green onion
• 5 to 8 radishes, sliced
• 1 ripe avocado, sliced
• Sesame seeds

Heat the edamame in a microwave safe bowl for about 5 minutes until warm and slightly tender.

In the meantime, make the dressing. In a small bowl, whisk together garlic, ginger, honey, rice vinegar, olive oil, lime juice, salt and pepper.

In a medium bowl, combine cooked edamame, green onions, radishes and avocado and top with sesame seeds. Toss with prepared dressing and serve.

Egg Roll Stir Fry

I was so amazed that this stir fry actually tasted like an egg roll without the wrapper. You definitely need a large wok or skillet to make this dish as there is a lot of veggies that goes into it! The flavors were amazing and I won't hesitate to make this again.

Egg Roll Stir Fry-adapted from The Daily Smash
Total Time: 30 Minutes
Serves 4

• 1 pound ground beef
• 1/2 head of cabbage, shredded
• 1 head bok choy, chopped
• 3-4 medium carrots, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground ginger
• 1 tablespoon sesame oil
• 5 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 1/2 teaspoon black pepper

Brown meat with onions and garlic in a very large skillet. Add remaining ingredients, cover and cook over medium heat for about 20 minutes until cabbage is wilted and the sauce is the desired consistency. Serve with rice.

Sweet and Sour Chicken

When I normally think of sweet and sour chicken, it's that super breaded chicken from the Chinese take-out place. This recipe was so much better than that! There is no breading (a little bit of flour to thicken it), and the flavors were awesome! Serve it with some sticky rice an you're all set! I just recently figured out the PERFECT measurements for my rice cooker to get that perfect rice!

I also have to say that I am in love with Rachael Ray Magazine. Every single recipe I've ever made from it has been awesome!

Sweet and Sour Chicken

Sweet and Sour Chicken-adapted from Every Day with Rachael Ray
Total Time: 30 Minutes
Serves 4

• 1 can pineapple chunks, drained, 1/2 cup juice reserved
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 4 teaspoons flour
• 1 tablespoon ketchup
• 2 teaspoons ground ginger
• 1 1/4 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 red bell pepper, cut into 1-inch pieces
• Cooked white rice

In a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 teaspoons flour, ketchup and ginger. In another bowl, toss the chicken with the remaining 2 teaspoons flour, salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned. Add the bell pepper and cook, stirring, about 2 minutes until crisp-tender. Stir in the pineapple chunks. 

Whisk the pineapple juice mixture into the chicken mixture, and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through. Serve with rice.

Orange Teriyaki Skillet

The original recipe called for pork tenderloin, but I prefer beef with stir fry. The original recipe called for marmalade, but I somehow overlooked that so I didn't include it. The food was still really good! Stir fry does get pretty hard to mess up though I think. It's all in the flavoring.

Orange Teriyaki Skillet-adapted from Pillsbury
Total Time 20 Minutes
Serves 4

• 1 pound stir-fry beef
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sesame seeds
• 1 bag (19 ounces) stir fry vegetables
• 1/4 cup teriyaki sauce
• 1 can (11 ounces) mandarin orange segments
• Rice to serve

In a nonstick skillet, cook and stir beef over medium-high heat 4-6 minutes or until meat is no longer pink in center.

Stir in frozen vegetables, ginger, sesame seeds and teriyaki sauce. Cover; cook 5 to 7 minutes, stirring occasionally, until bubbly and vegetables are crisp-tender. Fold in oranges with juice. Serve with rice.

Thai Peanut Chicken and Noodles

This was a very easy and simple dish. Plus it was delicious! I'll definitely be making this again!

Thai Peanut Chicken and Noodles-adapted from Pillsbury

Total Time: 30 Minutes

Serves 5

• 2 3/4 cups fine egg noodles, cooked and kept warm
• 1/4 cup creamy peanut butter
• 1/2 teaspoon finely chopped gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon vegetable oil
• 2 cups small fresh broccoli florets
• 1 1/2 cups sliced fresh mushrooms
• 1 cup baby cut carrots, quartered lengthwise
• 1 medium red bell pepper, cut into bite-size strips
• 1 package (9 ounces) frozen diced cooked chicken, thawed

In a small bowl, beat peanut butter, gingerroot, pepper flakes, and two tablespoons of the soy sauce with whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until crisp tender. Add chicken; cook and stir until hot. Reduce heat to medium. Stir pean ut butter mixture into mixture in skillet. Stir in noodles until coated. Cook and stir until hot.

Pork and Pineapple Stir Fry

One of our all-time favorite cookbooks is one my aunt gave me for Christmas a few years ago: Pillsbury Fast & Healthy Cookbook. Almost everything we've made from here has been delicious and turned into a meal we make at least once a month! I highly recommend it to anyone who wants to learn to cook-the recipes are easy and delicious.

But now to the recipe. This was a great recipe (4/5). The coleslaw mix really added something different to stir fry. It was sweet, but definitely not too sweet. The flavors mixed super well, and everything just ended up fantastic.

Pork and Pineapple Stir-Fry-adapted from Pillsbury Fast & Healthy Cookbook
Total Time: 20 Minutes
Serves 4

• 1 1/4 cups uncooked instant rice
• 1 3/4 cups water
• 4 tablespoons brown sugar
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons soy sauce
• 1 can (20 ounces) pineapple chunks, drained, 2 tablespoons liquid reserved
• 3/4 boneless lean pork, cut into thin bite-size strips
• 1 bag (16 ounces) coleslaw mix (shredded cabbage and carrots)

Cook rice in 1 1/4 cups of the water as directed on package.

Meanwhile, in a small bowl, mix 3 tablespoons of the brown sugar, cornstarch, ginger, pepper flakes, remaining 1/2 cup of water, soy sauce and reserved 2 tablespoons of pineapple liquid; set aside.

Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.

Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.

Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in center and cabbage is tender.

Stir pineapple and cornstarch mixture into pork mixture; cook and stir about 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice. 

Orange Chicken Stir Fry

We love Asian inspired food! It's always so yummy-so I love trying to make new things! This was very good, and we'd definitely make it again. The water chestnuts really added something extra to it. Overall a 3.5/5. It could be better, but I'm not exactly sure how yet.

Orange Chicken Stir Fry-Adapted from Betty Crocker

Total Time: 20 Minutes

Serves 4

• 1/2 cup orange juice
• 1/3 cup soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 1 1/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup ready to eat baby cut carrots, cut lengthwise in half
• 2 cups broccoli florets
• 4 ounces whole fresh mushrooms, cut into quarters
• 1 can sliced water chestnuts, drained
• 2 tablespoons water
• 1/4 cup finely chopped fresh cilantro

In a small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.

In 12-inch wok or nonstick skillet, heat oil over medium high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.

Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir  minute or until the sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon fresh cilantro.