Page 24 - Florida Sentinel 12-21-18

Recipes
HONEY GARLIC CHICKEN STIR FRY
INGREDIENTS:
• 1 tablespoon + 1 teaspoon vegetable oil divided use
• 1 cup thinly sliced peeled car- rots
• 2 cups broccoli florets
• 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
DIRECTIONS:
• 4 cloves garlic minced
• 1/4 cup low sodium chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• salt and pepper to taste
– Heat 1 teaspoon of oil in a large pan over medium heat.
Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
– Remove the vegetables from the pan; place them on a plate and cover.
– Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
– Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. – Cook for 3-4 minutes on each side until golden brown and cooked through.
– Add the garlic to the pan and cook for 30 seconds.
– Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
– In a bowl whisk together the chicken broth, honey and soy sauce. – In a small bowl mix the cornstarch with a tablespoon of cold water.
– Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
– Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Serve immediately, with rice if desired.
Stir-fries are the ultimate quick, easy, fridge-cleaning meals. Endlessly customizable and light- ning-fast to make, it's time to put one of these noodle-y or rice-anchored meals into your rotation.
MONGOLIAN BEEF STIR-FRY
INGREDIENTS:
• 2 tablespoons canola oil, di- vided
• 12 ounces flank steak, thinly sliced
• 1/2 teaspoon black pepper • 1/4 teaspoon kosher salt
• 1/4 cup dark brown sugar • 3 tablespoons reduced- sodium soy sauce
DIRECTIONS:
• 2 tablespoons unseasoned rice vinegar
• 3 cups fresh broccoli florets • 3 cups sliced red bell pep- pers (about 2 medium)
• 2 cups hot cooked brown rice
• 1/2 cup chopped green onions (green parts only)
– Heat 1 tablespoon oil in a large skillet over high. Sprinkle steak with black pepper and salt. Add steak to pan; cook 5 minutes or until browned, stirring occasionally. Remove steak from pan (do not wipe out pan).
– Combine sugar, soy sauce, and vinegar in a small bowl. Add remaining 1 tablespoon oil, broccoli, and bell peppers to pan; cover, and cook 2 minutes. Uncover pan; add soy sauce mixture.
– Cook 6 minutes or until vegetables are crisp-tender and liquid reduces by about half. Add steak; cook 1 minute. Divide rice evenly among 4 plates; top with beef mixture and green onions.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 21, 2018