Thai Chicken Stir-Fry

This is hands-down the best stir-fry I've tasted. The sauce is amazing! It's a healthy, filling meal that even my little girl loves!

1 lb. boneless skinless chicken breasts, cut into 1-inch strips
1 Tbsp. olive oil
1 pkg. (16 oz.) frozen stir-fry vegetable blend, thawed
1/4 c. unsweetened apple juice
1/4 c. soy sauce
1/4 c. creamy peanut butter
2 Tbsp. brown sugar
2 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
Hot cooked rice

*In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender.
*Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve over rice.

Easy Sweet & Sour Chicken!

1 lb. Uncooked chicken, cut in cubes

3/4 cup Ketchup

2 tsp. Worchestershire sauce

1 tsp. Lemon Juice

1 cup Pineapple Juice or Crushed Pineapple

1/4 tsp. pepper

1/2 cup packed brown sugar

1/8 cup flour

Place chicked in a greased dish.

Over stove, combine all ingredients - bring to a steady boil.

Pour over your chicken.

Cover with foil.

Bake for one hour at 350 degrees.

Sauce thickens as it cools.

Serve with rice.

Mmmmmmmmmmmmmmmmmmm! Thanks, Wendy!

Cream Cheese Won Tons

Won tons are my favorite thing to order when we're in the mood for Chinese, but it's even better when you can "order" them right at home! They turned out even better, too, and were way easy!
6 oz. cream cheese, softened
1/2 tsp soy sauce
1/4 tsp garlic powder
1/3 c imitation crab meat, cut into tiny shreds
Won ton wrappers (over by the produce in the Asian section)
*Blend together ingredients. Drop approximately 1 teaspoonful on each of the small wrappers. fold in corners and seal with water. (There are EASY folding directions on the won ton wrapper package). Fry in oil at 350 until crispy and brown. Serve w/ sweet and sour sauce---these were so good we didn't even need to dip them in anything!

Effortless Egg Rolls

This is actually my own recipe, I had seen many different egg roll recipes but still wanted to simplify things....Plus as I was getting ready to make them my husband requested a few times that I add more meat and less veggies. So here's the result!

FOLDING INSTRUCTIONS FOR THE EGG ROLL WRAPPERS

FINISHED PRODUCT--YUM!!

1/2 lb. pork sausage (I actually bought some bratwursts that were on sale and took off the outer covering)

1-2 cups shredded iceberg lettuce (can combine with purple cabbage to get a really pretty color combination)

1/4 cup shredded carrots

1 Tbsp. teriyaki sauce

10 egg roll wrappers (these things are amazing!)

*In a large skillet brown sausage. Drain. Add lettuce and carrots and cook a few minutes longer, just until they're soft. Add teriyaki sauce.

*Place 3 Tbsp. filling in center of each egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling; roll up tightly to seal.

*In an electric skillet, heat 3 Tbsp. olive oil to 375 degrees. Brown egg rolls for 3-4 mins on each side, until just golden brown. Drain on paper towels.

***The next morning I used the leftover egg roll wrappers and filled them with scrambled eggs and bits of cooked bacon for some "breakfast rolls". My husband LOVED them and keeps asking me to make them again!

Sweet & Sour Chicken

4-8 chicken breast halves
1 egg, beaten
Cornstarch (I use flour and add a little bit of garlic pwdr)
Olive oil/veg oil
Sauce:
3/4 cup sugar
4 Tbsp. ketchup
1/2 cup vinegar
1 Tbsp. soy sauce
1/2 tsp. garlic powder
*Dip the chicken breasts into egg, then roll in the cornstarch. In a small amount of oil fry the chicken until just browned (does not need to be cooked all the way through, just golden brown).
*Place the chicken in a shallow baking pan (9x13). Mix sauce ingredients and pour over chicken.
*Bake, uncovered, at 325 degrees for 1 hour, turning chicken every 15 mins. Serve with rice and steamed vegetables. Delicious!!