General Tso's Chicken

A homemade and healthier version of our favorite Chinese take-out dish! We absolutely love General Tso's chicken and were looking for a healthier -- and cheaper -- way to enjoy this delicious dish.

Servings: 3

Ingredients:

1 lb boneless skinless chicken breast, diced into cubes

1 1/4 tbsp soy sauce

1 egg

1/4 tsp black pepper

3 green onions, chopped

3/4 cup oil (peanut oil works best)

cayenne pepper, to taste (optional)

Sauce:

4 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp white sugar

6 tbsp water (or chicken broth)

4 garlic cloves, minced

2 tbsp ground ginger

3 tsp cornstarch for thickening sauce (optional)

Preparation:

1. Cut the boneless, skinless chicken into 1 to 2 inch cubes.

2. In a large bowl, combine chicken with egg, 1 1/4 tbsp soy sauce and black pepper.

3. Add cornstarch, just enough to coat the chicken thoroughly.

4. Heat oil in a wok or frying pan with tall sides on medium to medium-high heat. While waiting, chop the green onions and set off to the side.

5. Add chicken to wok and fry until golden brown (4 to 5 minutes).

6. Remove chicken cubes and place on paper towels to soak up oil.

7. Remove leftover oil and particles from wok and add 2 tbsp of oil.

8. Add slices of green onions and stir-fry for 45 seconds, stirring constantly so they don't burn.

9. Re-add chicken to wok and cook another 1 to 2 minutes.

10. Add freshly stirred sauce to middle of wok, cook another 2 minutes, or until desired thickness, and serve immediately.

11. You can also serve this chicken over any rice, although brown rice is the best.

Grilled Chicken and Hummus Sandwich

This is a really quick and easy lunch, but it's also one of my favorites to make. We have a small George Foreman grill that we make quick meals like this on.

Servings: 1 sandwich

Ingredients:

1 tbsp   Garlic Lover's Red Pepper Hummus (click here for recipe)
2 slices preferred whole wheat bread
1          boneless skinless chicken breast cutlet
1 tsp     basil
1 tsp     oregano
1          romaine lettuce leaf, broken into bread-sized pieces
1/2 tsp  shredded cheddar cheese

Preparation:

1. Grill chicken, seasoning with basil and oregano, turning as needed, until mildly charred
2. Spread hummus onto inside of each slice of bread.
3. Place chicken on bread, topping with lettuce.
4. Close sandwich, place on skillet on low-medium heat (or on electric folding grill, if you have one). Cook until bread is toasted on both sides, turning as necessary.

Mediterranean Chicken Salad

This is a new one we came up with tonight, but it's instantly become one of our favorites. The savory flavors of the skillet contents mix wonderfully with the light, fresh tastes of the fresh vegetables. We hope you enjoy!

Ingredients:

1/2 lb boneless skinless chicken breast cutlets, cubed
1 green bell pepper, diced and divided into 2 equal-sized portions
1 tomato, diced
6 garlic cloves, finely chopped
2 oz canned roasted red pepper, diced
2 oz manzanilla olives, sliced with pimento
2 oz pitted black olives, sliced
1 tbsp extra virgin olive oil
1 tbsp preferred Italian dressing
basil
oregano
romaine hearts as needed

Preparation:

1. In medium skillet, add olive oil and garlic over medium-high heat, stirring frequently for 2 minutes.
2. Add chicken, stirring frequently until fully cooked.
3. Lower to medium heat, add 1st portion of green pepper, stirring regularly for 5 minutes.
4. Increase heat to medium-high, add red pepper, green olives, and black olives, stirring frequently for 5 minutes.
5. Add a handful of basil, a pinch of oregano, and Italian dressing. Stir frequently over medium-high heat for 3 minutes. Reduce heat to low, stirring occasionally for 5-10 minutes, or the time it takes to complete step 6.
6. On 2 dining plates, spread lettuce chopped to preferred salad size. Use enough for a moderate layer covering entire plate. Mix in remaining green pepper and tomato equally between the two plates. (Optional: lightly sprinkle some additional dressing over lettuce, tomato, and pepper)
7. Increase heat on skillet to medium-high, stirring frequently for 5 minutes.
8. Add contents of skillet to each plate over the lettuce, tomato, and pepper. Serve with your favorite white wine.