I'm all about homemade so I'm ALWAYS looking up and trying new recipes I find online. This one I discovered last week from Pampered Chef. It's now on the top of the list of mine and Brett's favorites. It makes 6 really large servings. Enjoy!
-Michelle Campbell
Stir-Fry Ingredients:
1 package linguine
1 medium red bell pepper
1 small red onion
1 Tbsp. vegetable oil
1 1/2 lbs. chicken tenders
1 Tbsp. Asian Seasoning Mix*
1 bag fresh stir-fry vegetable mix**
1/3 C. chopped cashews (optional)
*I used my own homemade Asian Seasoning blend:
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. plus 1/8 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
**I didn't have a bad of frozen stir-fry veggies so I just used what I had on hand. The amount and type of veggies you use is very forgiving in this recipe. So, instead of the bag I sliced up:
2 whole carrots
1 green bell pepper
1 C. broccoli
Really, the only difference between our mix and the bag is that ours didn't have snow peas. It still turned out delicious.
Glaze ingredients:
1 C. chicken broth
1/3 C. orange marmalade
1/4 C. reduced-sodium soy sauce
2 Tbsp. cornstarch
3 garlic cloves, pressed
2 tsp. fresh grated gingerroot (I used 1 tsp. ground ginger instead)
Directions:
1. Cook linguine pasta according to package. While pasta is cooking, slice bell pepper into strips and onion into thin wedges. Heat oil in large skillet or wok over medium-high heat 1-3 minutes or until shimmering. Slice chicken on a bias into 1/2-in. (1-cm) pieces. Combine chicken and seasoning mix in medium mixing bowl. Add chicken to skillet; cook and stir 4-6 minutes or until centers of chicken are no longer pink. Add bell pepper, onion and stir-fry mix to skillet; cook and stir 2-3 minutes or until vegetables are crisp-tender.
2. Whisk together glaze ingredients in small bowl. Move chicken and vegetables up sides of the skillet, making a well in center; add glaze and bring to a boil. Add pasta to skillet; toss with chicken, vegetables and glaze. Garnish with cashews, if desired.
1 Tbsp. vegetable oil
1 1/2 lbs. chicken tenders
1 Tbsp. Asian Seasoning Mix*
1 bag fresh stir-fry vegetable mix**
1/3 C. chopped cashews (optional)
*I used my own homemade Asian Seasoning blend:
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. plus 1/8 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
**I didn't have a bad of frozen stir-fry veggies so I just used what I had on hand. The amount and type of veggies you use is very forgiving in this recipe. So, instead of the bag I sliced up:
2 whole carrots
1 green bell pepper
1 C. broccoli
Really, the only difference between our mix and the bag is that ours didn't have snow peas. It still turned out delicious.
Glaze ingredients:
1 C. chicken broth
1/3 C. orange marmalade
1/4 C. reduced-sodium soy sauce
2 Tbsp. cornstarch
3 garlic cloves, pressed
2 tsp. fresh grated gingerroot (I used 1 tsp. ground ginger instead)
Directions:
1. Cook linguine pasta according to package. While pasta is cooking, slice bell pepper into strips and onion into thin wedges. Heat oil in large skillet or wok over medium-high heat 1-3 minutes or until shimmering. Slice chicken on a bias into 1/2-in. (1-cm) pieces. Combine chicken and seasoning mix in medium mixing bowl. Add chicken to skillet; cook and stir 4-6 minutes or until centers of chicken are no longer pink. Add bell pepper, onion and stir-fry mix to skillet; cook and stir 2-3 minutes or until vegetables are crisp-tender.
2. Whisk together glaze ingredients in small bowl. Move chicken and vegetables up sides of the skillet, making a well in center; add glaze and bring to a boil. Add pasta to skillet; toss with chicken, vegetables and glaze. Garnish with cashews, if desired.
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