Asian Chicken Sizzling Salad

From Kraft



Ingredients:
1 small boneless skinless chicken breast half (4 oz.)
1/2 tsp. oil
1/6 Kraft Sizzling Salads Asian Chicken Dinner Kit
3 cups tightly packed baby spinach leaves
1/4 cup drained canned mandarin oranges
1/4 cup shredded carrots
1/4 cup fresh bean sprouts
1/4 cup halved snow peas
1 green onion, sliced
1 Tbsp. sliced almonds

Directions:
Cook chicken in hot oil in skillet on medium-high heat 4 to 5 min. on each side or until done (165ºF).

Add 2 Tbsp. Cooking Sauce; cook on low heat 1 min., turning chicken after 30 sec.

Combine remaining ingredients. Add 2 Tbsp. Dressing; mix lightly. Serve with chicken.

Comments:
I skipped the spinach and the dressing since I'm not a fan of sesame oil, but I really liked the cooking sauce. Adam liked the whole thing. We picked this Sizzling Salad kit up for FREE because it was on sale and had a coupon that doubled. Can't beat that. We also got the Caesar kit and look forward to trying that one.

Mango Chicken with Plum Sauce

From Taste of Home



Ingredients:
1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup chicken broth
1/4 cup teriyaki sauce
1/2 pound fresh snow peas, trimmed
2 large carrots, sliced diagonally
2 medium zucchini, sliced
1/2 cup chopped red onion
1/2 medium sweet red pepper, sliced
1 can (4 ounces) sliced water chestnuts, drained
2 tablespoons canola oil
1 pound finely chopped cooked chicken breast (about 3 cups)
2 medium mangoes, peeled and mashed
1/2 cup plum sauce
2 cups hot cooked brown rice
1/4 cup slivered almonds, toasted

Directions:
In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.

In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds.

Comments:
This dish perfectly represents the difference between my food preferences and Adam's. I'd eat this every day. Seriously. Adam? He said it was ok and he'd like to have it again...in a year.

Anyway, left out the water chestnuts because they're on Adam's "hell no" food list. Also didn't add the almonds because... ok, because I forgot. Stir-fries require mad multi-tasking skillz and I failed on that one. Oh well. It was fine without them. I used my rice cooker for the first time in ages. I love it! I wish I didn't have to make 4 cups of rice to use it... but when I do it's the best rice ever. Do they make smaller rice cookers? I should google that later...

Kung Pao Chicken

From Cooking Light



Ingredients:
2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts

Directions:
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Comments:
This was pretty good. I used a green pepper instead of red because I had half of one sitting in the fridge from something else. I think I might have overdone it on the red pepper flakes because it was a little spicy. I had the leftovers over rice for dinner the next day.