Sweet and Sour Chicken

So I love Asian food and I love going to Panda Express. I went to Panda earlier this week and I was craving sweet and sour chicken which is why I made it this week.This recipe is super simple and super good!! I'm telling you you must try this and you will be impressed with the amount of time it took you to make it and how good it was. I got there original recipe from here but I did change a few things up. Hope you like it !!

Ingredients

• 1 (20 ounce) can pineapple chunks, juice reserved
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup ketchup
• 3/4 cup brown sugar
• 2 Tbs. corn starch
• 1 1/2 green bell peppers, diced
• 1 cup chopped celery
• 1/2 Onion, chopped
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1 1/2 pounds cooked chicken meat, cut into strips
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• Directions

1. In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, ketchup and brown sugar. Mix in corn starch, and stir until thickened.
2. Stir bell peppers, celery, onion and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

Enjoy !!

-Christy

Orange Ginger Beef

This recipe was adapted by one that I found in the metrofood section of the metronews paper by Emily Richards. I added some more veggies, and put it on a bed of chinese egg noodles.

Now, this is one of those dinner that mixes in some fruitiness. My hubby doesn't like pineapple on pizza, or anything fruity added to dinners. BUT, I like pineapple on pizza, and I love fruitiness added to dinners (when appropriate), so it's all a matter of preference. This was fresh and quite healthy and I loved it!

4 Servings

• 2 Tbs fresh ginger, minced
• 1 Tbs garlic, minced
• 1 tsp black pepper
• 2 Tbs canola oil
• 1 Tbs hoisin sauce
• 1 lbs beef eye of round, cut into thin strips
• 1 Tbs cornstarch
• 3/4 cup orange juice
• 2 cups quartered mushrooms
• 1/2 red pepper, sliced
• 1 carrot, julienne (think thin match sticks)
• 2 Tbs fresh cilantro (garnish)
• 1 Tbs grated orange rind (garnish)
• Chinese egg noodles (looks like spaghetti)

1. Marinade: In a shallow dish, combine ginger, garlic, pepper, hoisin sauce, and 1 Tbs of the oil. Add beef and coat well. Cover and refrigerate (the longer the better, ex: doing this step in the morning).
2. Drain and discard marinade. Heat a non-stick skillet over medium heat. Add about 1/2 the beef, and cook for about 4 minutes. Remove the cooked beef, and cook the remainder of the beef.
3. Cook chinese egg noodles according to package directions.
4. In a small bowl, whisk together the cornstarch and orange juice.
5. Add the last Tbs of oil to the skillet. Saute mushrooms, red pepper, and carrots for 3-4 minutes (or until lightly browned). Return beef to the skillet with the accumulated juices.
6. Stir in cornstarch/OJ mixture and cook, stirring, for about 3  minutes, or until the sauce thickens. You may need to increase the heat a little.
7. Serve over chinese egg noodles, with cilantro and orange rind as garnish.

Enjoy!

Cathy