We were able to cook dinner again tonight and we tried a recipe that I took out of Cooking Light last year.
Honey Cashew Chicken with Rice was really easy for us to make together and the results were amazing for a weeknight stir fry. We used brown rice instead of white and asparagus instead of broccoli but otherwise followed the recipe.
What makes this dish is the sauce which is a combination of rice vinegar, honey, soy sauce and Sriracha. It’s got a bit of heat to it but mixed with the sweetness it’s subtle and delicious.
Mike suggested we make this regularly because it was just that fabulous.
This recipe has been sitting around for us to try since the August 2008 issue of Cooking Light. I’m glad I never threw it away as I periodically thin out all the recipes I save.
Spicy Peanut Chicken Over Rice was warm, tasty and easy to make which was perfect for tonight. I just wish I had read the reviews beforehand so I could have made a few modifications.
While this was delicious, I believe it would be even better with more peanut butter, at least another tablespoon or two. I’d also add a bit less broth so it was thicker.
This is a really big recipe too so halving it would be an option. In my house, the leftovers will get eaten for additional lunches and dinners so it was fine.This recipe will definitely appear in the rotation again because I’m excited to see how it turns out with more peanut butter.
Tonight we made Orange Beef and Broccoli. We both thought we’d made it before but neither of us could remember cooking it once we got started. It was very easy to make and the Trader Joe’s Brown Rice Medley actually took longer than the entire prep and cooking of the beef and broccoli.
This was really flavorful and fragrant. It’s probably even better for during the week when we need quick recipes that taste like a treat.
As we were making it, we wondered about some of the ingredients. Well, only one ingredient – ketchup. But we stuck with the recipe for the most part only substituting fresh garlic for bottled. We also doubled the sauce since Mike likes a lot of sauce and we were having broccoli on the side I suspected it might all get mixed together.
Just like Beth said, this recipe is amazing. It is so flavorful and easy but it could use a bit more heat so I might add more sriracha next time. And like I said above, I mixed this bowl together when I ate it and the sauce was great on the broccoli. You could probably stir fry more vegetables in with the chicken and onions too.
I get the leftovers from this dinner and I’m really looking forward to them.
This is a dinner I make without a real recipe. Right after I graduated from college, I started watching 30 Minute Meals. It was 2001 and no one really knew who this Rachael Ray woman was but I loyally watched after work. This was when my cooking skills were still pretty novice and unless Jenn (who was my roommate at the time) and I were eating together, I was mostly making simple things for just me.
I remember seeing Rachael make Apricot Chicken and I started trying to make it myself. I never followed a recipe, I just did what I remembered her doing. I haven’t made this in at least two years so tonight’s version is probably very far from the original (like cooking whisper down the lane) but it still tastes delicious.
half an onion chopped
one pound of chicken cut into one inch(ish) pieces
some chicken broth (maybe 3/4 of a cup?)
half a small jar of apricot preserves
teaspoon of cornstarch
I heated some olive oil in a pan over medium high heat and added the onion. When it was soft, I added the chicken and cooked it until I couldn’t see any more pink. I deglazed the pan with the chicken broth. After it came to a boil, I lowered the heat to medium low and stirred in the apricot preserves and let it simmer for about five minutes. I added some cornstarch to thicken up the sauce and let it simmer on low until the sides were ready.
The stir fried green beans were a little more done than I like but also simple. I just heat some olive oil in a pan, add the beans, cook to my liking (or more tonight), then I toss them with some teriyaki sauce and cook a minute or so longer. At the end I stir in some crushed red pepper and sesame seeds.
The sweet apricot chicken and the salty slightly hot green beans go great together. For a weeknight meal, it’s relatively simple and quick. I don’t know why I haven’t made this in years.
I discovered this recipe for Stir-Fried Chicken Paprikash in an Everyday with Rachael Ray last year. We’ve made it a couple times and it’s really easy and has great flavor. We had it last night with roasted asparagus on the side.