Ingredients:

1 1/2 pounds boneless/skinless chicken breasts, cut into strips
1 tablespoon cornstarch
1 tablespoon fish sauce
1 tablespoon plus 1 teaspoon canola oil, divided
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/2 cup light coconut milk
2 tablespoons Sriracha
1 tablespoon granulated sugar
1 tablespoon fresh lime juice
3 cups hot cooked brown jasmine rice (add a few tablespoons of wild rice if desired)
2 tablespoons chopped fresh cilantro

Procedure:

In a medium bowl, toss together chicken strips, cornstarch and fish sauce. In a large skillet, heat 1 tablespoon oil medium-high. Place chicken into the skillet and sauté 5 minutes. Remove the chicken and place it on a plate. Add remaining 1 teaspoon oil into the skillet. Stir in onion, garlic and ginger - sauté until fragrant, about 1 minute. Return the chicken back into the skillet and let cook until the chicken is completely done, about 1 or 2 more minutes. Stir in coconut milk, Sriracha, sugar and juice - cook until completely heated through, about 1 minute. Serve over cooked rice and a scattering of the chopped fresh cilantro. Makes 4 servings.

Ingredients:

1 carrot, peeled
2 cups chicken broth, divided
1/3 cup creamy peanut butter
1 tablespoon chopped peeled fresh ginger
1 tablespoon soy sauce
2 tablespoons honey
1 1/2 teaspoons crushed red pepper
1 garlic clove, minced
16 ounces boneless/skinless chicken breast
10 ounces dry soba noodles, cooked and drained
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts

Procedure:

Using a vegetable peeler, shave the carrots into long and thin strips. In a small bowl, whisk together 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper and garlic. In a large saucepan, add chicken and the remaining 1 2/3 cups broth. Bring to a boil, reduce heat and simmer until the chicken is done, about 10 to 12 minutes. Remove from the heat and let sit for about 10 minutes. Drain and shred chicken when cool enough to handle. In a large bowl, toss together carrots, peanut sauce, chicken and cooked noodles - sprinkle with onions and peanuts to serve. Makes 4 to 6 servings.

Ingredients:

1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
4 cups broccoli florets cut into 1/2″ pieces
3/4 cup grated carrots
1/2 cup finely diced red onion
4 ounces shredded Cheddar
salt and fresh ground pepper
1/3 cup toasted pepitas

Procedure:

In a large bowl, whisk together mayonnaise, yogurt, vinegar and sugar. Toss in broccoli, carrots, onion and Cheddar - mix well to combined. Season to taste with salt and fresh ground pepper. Cover the bowl and place in the refrigerator to chill at least 2 to 3 hours, or over night. Scatter the top with the pepitas right before serving. Makes 4 to 6 servings.

Ingredients:

1 cup dry brown basmati rice
2 cups cooked chopped chicken breasts
1 cup cubed fresh pineapple
1 cup cubed fresh mango
1/2 cup seedless red grapes, halved
2 tablespoons finely chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 romaine lettuce leaves
1/4 cup sliced almonds, toasted

Procedure:

Cook rice according to package directions - when done, set aside to cool. In a medium bowl, combine cooked rice, chicken, pineapple, mango and grapes. In a small bowl, whisk together mint, lemon juice, oil, salt and pepper until well combined. Drizzle mixture over the rice and toss well to coat. To serve, place a lettuce leaf on each plate. Evenly divide the rice mixture between the lettuce leaves and scatter each with a tablespoon of the toasted almonds. Makes 4 servings.

Ingredients:

4 garlic cloves, minced and divided
1 tablespoon finely grated peeled ginger, divided
3 tablespoons seasoned rice vinegar, divided
1/4 teaspoon salt
16 ounces trimmed flank steak, halved along grain
2 tablespoons canola, divided
8 ounces udon noodles
8 ounces sugar snap peas, strings removed halved diagonally
3/4 cup chicken broth
3 tablespoons Asian fish sauce
3 scallions, thinly sliced
1/2 cup cilantro leaves, coarsely chopped

Procedure:

Preheat grill. In a small bowl, whisk together 2 minced garlic cloves, 1 1/2 teaspoons ginger, 1 tablespoon vinegar and 1/4 teaspoon salt. Pat steaks dry and rub marinade all over them. Let the steak sit to marinate for 15 to 30 minutes. Drizzle steaks with 1 tablespoon oil - place them on the grill and cook, covered, turning over once, about 10 minutes total for medium-rare. Place the cooked steaks on a cutting board and let stand for 5 minutes. Meanwhile, add udon noodles to a pot of boiling salted water - cook according to the package directions. When the noodles have about 1 minute left, stir in the sugar snaps and finish cooking for the final minute. Drain in a colander and rinse briefly under cold water. Evenly divide noodles and sugar snaps between 4 large serving places or bowls. In a small sauce pan, bring broth, remaining 2 tablespoons vinegar, 1 tablespoon oil, 2 minced cloves of garlic and 1 1/2 teaspoons ginger to a boil. Stir in the fish sauce and scallions - evenly divide mixture between the noodles. Thinly slice steaks across the grain and evenly divide among the plates or bowls - scatter the top with chopped cilantro to serve. Makes 4 servings.

Ingredients:

1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon minced fresh ginger
1/4 teaspoon crushed red pepper
1 1/2 pounds boneless/skinless chicken breasts, cut into 1/2″ chunks
3/4 cup chopped onion
1/2 cup chopped celery
1 cup fresh pineapple chunks
1/2 cup pineapple juice
1/3 cup soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
2 teaspoons brown sugar
1/4 cup chopped cashews

Procedure:

In a large skillet, heat oil over medium-high. Add garlic, ginger, red pepper and chicken - sauté until the chicken is cooked - about 5 to 7 minutes. Scoop the chicken mixture out and place on a place - set aside. Stir in onion and celery to the pan and place it back over the heat - sauté until crisp tender, about 4 minutes. Add the pineapple chunks - cook 30 seconds. In a small bowl, whisk together pineapple juice, soy sauce, sherry, cornstarch and sugar. Place the chicken mixture back into the pan - stir in the juice mixture and bring to boil. Cook until the sauce thickens, about 1 minute. Sprinkle with the cashews to serve. Makes 4 servings.