Chicken and Mushroom Bites

Mushrooms cooked to golden and well seasoned chicken in a buttery sauce. I like the common white button mushrooms but you can experiment using different types of mushrooms... maybe cremini or morels?

Ingredients:

 2 tbsps olive oil, divided

1 lb (500g) boneless chicken breast, cut in 1" pieces

salt and pepper to taste

1 tsp dry oregano

1 tsp dry basil

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

8 oz (227g) white mushrooms, sliced

1 tbsp balsamic vinegar

3 tbsps butter

1/4 cup diced onion

1 bell pepper, diced

3 tsps minced garlic

 

Heat 1 tbsp olive oil in a large skillet to medium high heat. Toss the chicken with salt and pepper and all the seasonings then add to the pan. sear and stir until cooked, about 5 minutes. Remove and keep warm.

Add 1 tbsp butter and 1 tbsp olive oil to the same pan and add the mushrooms cooking about 3 minutes or until golden. Add the balsamic, the rest of the butter, onion and bell pepper. Stir and cook for 3 minutes then add the minced garlic for 30 seconds.

Return the chicken to the pan, mix together and heat through for a couple of minutes.

Serves 4

Adapted from cafedelites.com

 

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Pineapple Chicken Stir-Fry

Deliciously sweet and salty chicken with pineapple, onions and bell pepper. 

Ingredients:

1 lb boneless, skinless chicken breast, cut in 1 1/2" cubes

fresh pineapple chunks, 1 or 2 cups

1 onion and 1 bell pepper, cut in squares

1/3 cup pineapple (or orange) juice

1/4 cup soya sauce

3 tsps minced garlic

2 tsps minced ginger

1/2 tsp onion powder

1 tbsp apple cider vinegar

1 tbsp brown sugar

vegetable oil

Combine the juice, soya sauce, garlic, ginger, onion powder, apple cider vinegar and brown sugar. Pour half of it over the chicken. Refrigerate to marinate for several hours or overnight.

When ready, heat 1-2 tbsps vegetable oil in a skillet and stir fry the chicken until cooked through. Add the pineapple, onion and bell pepper and cook 2-3 minutes. Pour the reserved half marinade in and heat on high to coat. 

Serves 2-3

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Ground Beef and Veggie Stir Fry

Easy, comforting and full of healthy and colourful veggies.

Ingredients:
1 lb ground beef
1 medium onion, sliced
1 red pepper sliced
1 carrot, thinly sliced
2 tbsps minced ginger
2 tsps minced garlic
1-2 cups greens (spinach, kale, etc)
2 tbsps soya sauce
2 tsps rice wine vinegar
1/4 tsp pepper flakes
sesame seeds

Using a large skillet or wok and on medium high heat brown the beef until quite dark. Then turn it over and brown. Add 1 tbsp soya sauce and start breaking up the meat. Remove to a plate.
Add a little oil to the skillet if needed and on medium high heat fry the onion, red pepper and carrots 5 minutes.

Next add the ginger, garlic, red pepper flakes and greens. Cook until the greens are wilted 1-2 minutes.

Add the meat back to the pan along with the rice wine vinegar and 1 tbsp soya sauce.

Heat through and serve with your favourite rice and a sprinkle of sesame seeds.

Serves 4

Beef and Broccoli Stir Fry

Upgrade your beef and broccoli with all the goodies found in this stir fry! Way better than takeout!

Ingredients:

3/4 lb sirloin steak, thinly sliced

Marinade:
1/4 cup soy sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tbsp cornstarch
pinch baking soda
salt and pepper to taste

1 tbsp vegetable oil
4 garlic, sliced
1 tsp ginger, grated
1 broccoli, cut in florets
1 large red pepper, sliced
2 small onions, sliced
3 large radishes, sliced
2 cups kale/spinach
3 pineapple rings, cut in chunks 
sesame seeds

Sauce:
1/4 cup water
4 tsps cornstarch
1/2 cup hoisin
3 tbsps brown sugar
1 tsp sesame oil
pepper to taste

Mix the marinade together...soy sauce, lime juice, brown sugar, cornstarch, baking soda, salt and pepper. Add the beef, stir to coat and refrigerate 30 minutes.

Add 1/4 cup water to a large skillet, add broccoli, cover and bring to a boil for 1 minute, then remove to a plate.

Combine the sauce ingredients and set aside.

Heat 1 tbsp vegetable oil in large skillet or wok. Add beef and cook 1 minute, then add the onion, garlic and radishes. Cook 2 minutes.

Stir in the rest of the prepared vegetables and pineapple and cover for 2 minutes.

Make a well in the center and whisk in the sauce, then stir and coat everything for 1 minute.

Look at that glaze!

Serve with rice and garnish with sesame seeds.

Serves 4

Top Sirloin Korean Stir Fry

So if you have leftover beef from yesterday's Marinated Top Sirloin Steak found here:
http://hotandcoldrunningmom.blogspot.ca/2016/05/marinated-top-sirloin-steak.html

Then you are on your way to another easy supper.

Just slice up the rest of the steak and set aside.

In a deep skillet heat up a couple tablespoons of olive oil and sauté some sliced onion, red pepper and minced garlic, until the veggies are tender crisp.

Add a few handfuls of frozen (and thawed) carrots, yellow and green beans. Add the steak and toss it all together with some Korean BBQ sauce. 

Heat through a voilà! 

This supper literally took 10 minutes to get it to the table. 
How 'bout that?!

Chicken Stirfry

Pressed for time?  Have your meat cut and marinating. Slice up your veggies ahead of time, prepare the sauce too, and this recipe, when you need it, literally takes minutes to cook.

1 lb boneless chicken breast, cut in strips
1 tbsp rice or white wine vinegar
1/4 tsp sesame seed oil

Sauce:

1/4 cup soya sauce
1/8 cup worcestershire sauce
1 tbsp oyster sauce
1 tbsp (spicy) ketchup
1 tsp sriracha hot sauce
1 tsp sugar
1 tsp hot pepper flakes

1 cup chicken broth
1/2 head cabbage, shredded
1 onion, thinly sliced
2 medium carrots, thinly sliced
1 green pepper, cut in strips
1 package ramen noodles, seasonings discarded
sprinkle garlic powder
Vegetable oil
1 inch fresh ginger

Mix the rice vinegar and sesame oil together and stir in the chicken to coat and marinade. Refrigerate a few hours. 
Have all your vegetables shredded and chopped, ready to go.

Heat a couple of tbsps of vegetable oil in a wok. Add the ginger, cook lightly 1 minute. Sprinkle garlic powder on chicken and add to the wok. Cook a few minutes until just lightly browned and cooked through. Dump the vegetables in all at once

and stir in the sauce. Heat through and pour the chicken broth in. Cover and cook 2-4 minutes. While waiting cook the ramen noodles. 
Once the noodles are cooked, drain and add to the wok. 

And if you'd like the egg roll recipe, check this out:
http://hotandcoldrunningmom.blogspot.ca/2014/12/vegetable-eggrolls.html

Teriyaki Steak Stir-fry

Ok, so I kind of cheated on this one.  I used a jar of teriyaki sauce, I didn't make it from scratch.

4 sirloin tip steaks, cut in strips
1  1/2 cups teriyaki sauce
olive oil

1 clove garlic, chopped
1 onion
1 yellow pepper
2 carrots 
4 radishes
1-2 tbsps radish greens, chopped

Make your teriyaki sauce (or open the jar) and pour over the steak.  Marinade at least 30 minutes or, if you have the time, a few hours.
Slice all the vegetables.

Heat a couple of tbsps of olive oil in a skillet.  Add meat and brown 4-5 minutes on medium high heat.  Then add garlic and onion and continue cooking 2 more minutes.

Reduce temperature to medium and add peppers, carrots, radishes and 1/4 cup water.  Cover and cook 5 minutes.

Serve over rice garnished with radish greens.