Chickity China the Chinese Chicken

I'm tired. I'm broke. I'm hungry. A quick solution? Chinese food. However, I don't feel like getting the MSG sweats or eating mystery kitty cat meat. So, what's a girl to do? Make it at home, silly goose. Not only is it just as cheap, but it's gotta be better for you! I ended up using a lot of stuff I had around, so just remember: you don't ever have to follow a recipe 100%. Improvise with what you have and avoid a stupid trip to the grocery for 1 ingredient that won't make a difference. I got this recipe at a budget cooking class at Whole Foods a few years back. This is about as easy as it gets.

8 ounces whole wheat linguine (I used angel hair b/c it's what I had. You could also use rice)
3/4 cup low-sodium chicken broth (I used a boullion cube + 1 cup water)
3 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons expeller-pressed canola oil, divided (i don't even know what this means - I used vegetable oil)
1 pound frozen Nature’s Rancher Boneless Skinless Chicken Tenderloins, thawed and cut into strips (I used chicken breasts and just sliced & diced evenly in cubes)
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips (I didn't have carrots but I did have water chestnuts and that adorable baby corn so I used this instead)

Cook linguine according to package instructions, drain and keep warm. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with linguine and serve.



This serving has way too much broccoli in it. Mom will be proud.

Curried Chicken Salad

We recently had a pot luck at work this past Friday to kick off the beginning of summer...or well, when it starts to feel like summer at least. I decided to bring Curried Chicken Salad, that I served in small pita halves. Everyone loved it! I tripled the recipe below to make roughly 30 pitas. But if you use the recipe given here, it will be an excellent lunch for at 2 days at least. Feel free to serve on top of greens or in a pita like I did.

Ingredients:
2 large chicken breasts (roughly 1 lb.)
1/2 cup light or regular mayo
1 t. honey
2 t. curry powder
1 t. ginger
1/4 t. salt
1/4 t. pepper
1/4 cup thinly sliced green onion (both green and white parts)
I like to add a little more variety here:
1/2 cup golden raisins
1/2 cup red seadless grapes, halved (not pictured)
1/2 cup chopped pecans (not pictured)

Place the chicken breasts in a pot with enough hot water to cover them. Simmer gently, covered, for 15 to 20 minutes, never letting the liquid boil. Make sure the chicken is done by slicing it in half to make sure it is no longer pink. When the chicken is done, set it aside to cool.

In a large mixing bowl, combine all ingredients except chicken and green onions and mix well.
When chicken is cool enough to handle, tear or cut into bite-size cubes and mix with mayo mixture. Add a little more mayo if you want until the salad is the consistency you want. Last, add the green onion. Refrigerate and serve chilled.

Chicken Rotel - for an army apparently!

I decided for the first post that I should go with something familiar, one of my mom's recipes. I am sure everyone's mom makes this, and although not the most attractive, modern or healthy dish, it sure is good!

First , the ingredients:

2 large chicken or 8 breasts

2 large chopped green bell peppers

2 large chopped onions

1 pound box velveeta cheese

1 stick margarine

1 7-ounce bag vermicelli

1 can rotel tomatoes

2 tablespoons worcestershire sauce

1 can tiny english peas

I added in some mushrooms too because I had them, and well, I like them. Also, I had frozen diced green bell peppers because I got a ton of them on sale in Chinatown and have to take advantage! I used about 6 large chicken breasts and thought it was too much chicken - I would choose smaller ones next time. Also, I used the entire package of vermicelli....I am not one to mess with Sally's recipe, but I would suggest using the entire package as well. It didn't seem too heavy on the pasta.

Ok, so here is how it's done.

Chop those onions and peppers....mmm, onions......

Next, boil chicken breasts until done....about 20 minutes. Jan loathes the smell of boiled chicken. I wish I could bottle it and give it to her for Christmas--- Once a bratty little sister, always a bratty little sister!

When it's done, remove the chicken but save 1.5 quarts of that broth, missy. Shred chicken into bite size pieces. I usually just stab with a knife and shred with a fork, but do you own thing.

Set that chicken aside. Using the broth I mentioned earlier, boil the vermicelli, using the directions on the package.

While that is cooking, melt a stick of margarine. Saute the onions and peppers in until tender. I don't have a picture of the sauteed mix - use your imagination people.

Don't drain the vermicelli when done. Add the Rotel tomatoes, mashed, and Worcestershire, and cook for 5 minutes. Add drained peas, onions, and pepper. (and mushrooms if you want) Next, add cheese, cut in chunks and stir until cheese is melted. Add cut up chicken and stir thoroughly.

Place into a baking dish and cook 45 minutes at 350. And here is the final product! Like I said, not so pretty....but so tasty. And why didn't I half this recipe??? I live alone! Welcome to Leftover City, baby. I guess they are family recipes for a reason - to feed a FAMILY.

Enjoy!