Lemon Chicken Pasta and Peas

I know! PEAS! The truth is I like peas as long as they are still crisp and not mushy. I like peas as an ingredient but not as a side dish. I found this recipe in a recipe book I picked up (total impulse buy) at Sam's Club. It is the Good Housekeeping Fast Weeknight Favorites. So far I've been very pleased with the food and the "fast" aspect. Slow food is great but when I'm cooking for 1 and 1/4 (yes, Eden only counts for 1/4 of a normal eater) the payoff of slow, deliberate cooking just isn't there for me. Quick, easy, balanced meals are the way to go and this book seems to fit the bill for me right now.

Total Time: 30 minutes
Makes: 4 servings

• 8 oz pasta (they suggest extra-wide egg noodles - I used chinese noodles because that is what I had)
• 4 oz stringless sugar snap peas
• 1 C shredded carrots
• 1 C frozen peas
• 1 C chicken broth
• 1/2 C heavy or whipping cream (or in my case I have to use Soy Milk because of E's lactose issues)
• 1 t freshly grated lemon peel (I think it could have used more)
• 1/2 t coarsely ground black pepper
• 1/2 t salt
• 2 C skinless chicken meat–cubed

1. In large sauce pot, cook noodles as label directs. Add snap peas to pot 1 minute before noodles are done.
2. Place carrots and frozen peas in colander. Drain noodles and snap peas over carrots and peas.
3. While noodle mixture drains, in same sauce pot, heat broth, cream, lemon peel, pepper, and salt to b oiling over high heat. 
4. Add chicken and noodle mixture to sauce; heat through, stirring constantly.

Each serving: about 510 calories, 33 g protein, 52 g carbohydrate, 20 g total fat (9 g saturated), 158 mg cholesterol, 750 mg sodium.

Orange Chicken

Sauce:
In a medium bowl combine the following ingredients.

• 1/2 cups water
• 1 cup orange juice
• 2 tablespoons orange juice concentrate
• 1/4 cup lemon juice
• 1/4 cup white vinegar
• 2 1/2 tablespoons soy sauce
• 1/2 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root (or 1/8 teaspoon of powdered)
• 1 teaspoon minced garlic

Place 1/3 of mixture into a Ziplock and add:

• 3 boneless, skinless chicken breasts, cut into 1/2 inch pieces

Place the chicken into the fridge and marinade for 3 or more hours. Place the remaining liquid in a container and refrigerate.

45 minutes prior to dinner, remove the chicken and drain it. Add the following ingredients into a clean Ziplock:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes

Add the chicken pieces and seal the bag, then shake to coat the chicken.

• Heat a skillet with:
• 3 tablespoons olive oil
• 2-3 drops sesame seed oil

When sizzling, add the chicken and brown.
Add:

• 1/2 -  1 cup julienne carrots 

In a medium sauce pan, heat the remaining orange mixture plus:

• 3 tablespoons cornstarch
• 2 tablespoons water

When thickened, add:

• one small can of mandarin oranges (with the juice)

Pour over the chicken and carrots just prior to serving. Serve over rice.

Food Friday - Stir Fry

Use your favorite veggies (frozen or fresh) and your favorite protein (pork, chicken, beef, tofu, armadillo, whatever) to make a quick meal. Just make sure that all the veggies are cut to about the same size (so they cook uniformly). Cook the thawed or fresh meat first and then add your veggies. Cook just long enough to make the veggies tender (don't overcook - they should be crispy).

Then add your favorite stir fry sauce. Here are some that I made up (which means that I'm guessing on the amounts since when I'm jazz cooking I don't really measure). Use them, change them, enjoy them.

Sweet & Sour Sauce
1/2 C Soy Sauce
1/2 C Brown Sugar
1/4 C Rice Vinegar
1T Corn Starch
Mix in a small bowl and pour over cooked stir fry. Boil for 1-2 minutes.

Thai Peanut Sauce
1/2 C Soy Sauce
1/2 C Peanut Butter (creamy or chunky)
2 T Brown Sugar
2 T Rice Vinegar
1/2 t Red Pepper Flakes
Mix with a wire wisp (or is it a whisk or a whip - I've heard them all) in a small bowl until it becomes smooth. Pour over cooked stir fry. Boil for 1-2 minutes. (add peanuts to your stir fry to make this extra yummy!)

Brown Sauce (very mild)
1/4 C Soy Sauce
1/2 C Beef Broth
2 T Brown Sugar
2 T Corn Starch
Mix in a small bowl. Pour over cooked stir fry. Boil for 1-2 minutes (particularly good with beef).