Chicken stir fry with mushrooms and zucchini 

This was a delicious stir fry and is apparently a Panda Express copycat recipe. I served it with brown rice and we all thought it was very good. 

Ingredients: 

– 1 pound boneless, skinless chicken breasts, cut thinly into bite sized pieces 

– 3 tbsp. cornstarch (I probably will not use this next time)- see note at the bottom 

– 1 tbsp. vegetable oil 

– 1 tbsp. sesame oil 

– 8 oz. mushrooms 

– 2 medium zucchinis 

– 1/4 cup soy sauce 

– 2 tbsp. balsamic vinegar 

– 3 gloves minced garlic 

– 1/2 tsp. ground ginger 

– sesame seeds (optional) 

Directions: 

Slice up your veggies and set them aside for later. 

Slice up the chicken breasts and toss the chicken with cornstarch in a medium bowl. 

Heat the oils in a pan and add the chicken. Cook on medium heat until browned on both sides. Remove the chicken from the pan and set it aside. 

Turn the heat to medium high and add a bit more of each oil. Add in the veggies and cook until they start to brown. Add the garlic and ginger and cook for 30 seconds or so. Coon for another couple minutes if the vegetables need to soften a bit more, but don’t over cook. Add the chicken back in and stir to coat. Add in the soy sauce and balsamic vinegar and give everything a big stir. Serve over brown rice. Enjoy! 

Note: I will probably not use cornstarch next time. It cooks to the bottom of my stainless steel pans and I ended up having to transfer the chicken to another pan to finish the cooking. I think the chicken would be fine without the cornstarch addition. 

   
    
    
    
    
 

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Chicken Lettuce Wraps

My favorite thing at PF Chang’s are the chicken lettuce wraps. Hubby is on a low carb diet right now so I’ve been trying to come up with unique things for him to eat. I found this recipe and thought it would be perfect for him, and me too. Also, surprisingly Paisley gobbled them down and had a lot of fun with the lettuce wrap part 🙂
I did tweak the recipe a bit and ended up adding in celery and onion and cutting the sauce in half, so I’ll post the recipe with the changes I made.

Ingredients:

– 1 head of lettuce, I used Boston lettuce because it has the perfect “cup” shape, butter lettuce would also do well I think
– 1/2 cup chicken broth
– 1/8 cup of low sodium soy sauce
– 1 tbsp. brown sugar
– 1/2 tbsp. cornstarch
– 2 tbsp. Olive oil
– 1 pound boneless, skinless chicken breasts, cut into bite size pieces
– 1 small bell pepper, I used a green one since that’s what I had on hand
– 1 -2 large carrots, finely diced
– 3-4 stalks celery, finely diced
– 1/2 large onion
– 2 garlic cloves, minced, or you can also use 1-2 tsp. garlic powder

Directions:

In a small bowl, combine the chicken broth, soy sauce, brown sugar, and cornstarch together. Whisk to thoroughly combine and set aside.

Heat the olive oil in a good size pan with tall sides, and add in your chicken breast pieces. Cook until no longer pink and mostly cooked through. Next, add in your vegetables (onion, pepper, carrots, and celery) and sauté until they are tender but still have a little bit of crunch.

Add the soy sauce liquid mixture to the pan and cook for 3-4 minutes until the sauce starts to thicken a bit. Make sure you give it a few nice big stirs to evenly coat everything.

Remove the pan from the heat and let cool for a few minutes. In the meantime, wash and dry your lettuce and remove any hard bits of the lettuce stem.

Take a piece of lettuce and lay it on your plate, spoon the filling into the lettuce “cups” and proceed to eat like a taco. I also made some brown rice to go along with our meal and it’s very tasty to add the rice to your filling. That’s how Paisley and I ate ours, and hubby just skipped the rice altogether. I also served this meal with orange slices to make it a little more festive 🙂
Enjoy!

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