Cashew Chicken

Cashew Chicken Recipe (+)
It is a chines dish.Featuring snow peas and carrots, as well as generous portions of chicken and cashews, this popular Chinese chicken recipe offers a variety of delicious flavors and textures in one easy-to-make dish.
Ingredients:

- 4 teaspoons cornstarch (1 tablespoon plus one teaspoon) - 1/2 cup chicken broth - 1 tablespoon soy sauce - 1 pound boneless, skinless, chicken breasts - cut into bite sized pieces - 4 tablespoons peanut oil - 2 stalks celery - thinly sliced - 8 ounces package snow peas - 1 carrot - shredded or thinly sliced - 1 onion - cut in half, then sliced thin - 2 cloves garlic - minced - 2 tablespoons water - 1/2 teaspoon red pepper flakes - 1/2 cup cashews Serving Size: 1 cup Servings: 6 Container: large wok or skillet Prep Time: 20 minutes Cook Time: 10 minutes Method of preparation: Mix 1 teaspoon of the cornstarch with broth; set aside. Place chicken pieces in medium bowl. Add the remaining 3 teaspoons (1 tablespoon) cornstarch, 1 tablespoon soy sauce, and mix to combine; set aside. Heat wok or skillet with 2 tablespoons oil. Add chicken mixture and stir until opaque (about 3 minutes). Remove to plate. Add remaining 2 tablespoons oil to wok or skillet. Stir fry celery, carrots, onion, and garlic for 2 minutes. Add water; cover and cook 2-3 more minutes, just until vegetables are crisp tender. Return chicken to wok. Stir broth mixture and add it to wok. Stir until thickened, about 1 minute. Add red pepper flakes, snow peas, and most of the cashews. Heat through. Serve over hot rice. Use the remaining cashews for garnish.

Grilled Teriyaki Pork Chops

Grilled Teriyaki Pork Chops Recipe (+)
Ingredients:

- 4 pork chops - thick cut - 1 1/2 teaspoons sesame oil - 1/2 teaspoon ginger - minced, optional - 1/2 teaspoon garlic - minced - 1/2 cup chicken broth - 1 tablespoon soy sauce - 1 tablespoon brown sugar - 1/2 teaspoon salt - 1/4 teaspoon pepper - 3 tablespoons teriyaki sauce Servings: 4 Container: grill, large resealable plastic bag Prep Time: 15 minutes Cook Time: 20 minutes Method of preparation: Place all ingredients in a large resealable plastic bag. Close the bag tightly and swirl the marinade all around the chops to make sure they are completely covered. Place the bag in the refrigerator to allow the chops to marinate for a 1/2 hour. Heat the grill to medium. Remove the chops from the marinade and dispose of the marinade. Grill the chops for 8-10 minutes turning once until reaching the desired doneness.

Roasted Chicken with Orange Sage Sauce

Roasted Chicken with Orange Sage Sauce Recipe (+)
Succulent roast chicken is flavored with lemon and glazed with a tangy orange sauce in this tasty recipe.

Ingredients:

- 5 pounds chicken - large roaster - 1 lemon - sliced - 1/2 bunch lemon thyme - 1 cup orange juice - 1 tablespoon Dijon mustard - 2 teaspoons cornstarch - 1 teaspoon thyme - dried - 1 teaspoon sage - dried - 1/4 cup raisins - golden salt and pepper to taste Servings: 6 Container: roasting pan with cover, medium saucepan Prep Time: 25 minutes Cook Time: 1.5 hours Method of preparation: Preheat oven to 375° F. Rinse off the chicken and pat dry with a paper towel. Gently loosen the skin from the meat on the breast of the chicken. Slide slices of lemon and sprigs of lemon thyme under the skin. Place the chicken in a roasting pan and place any remaining lemon slices in the cavity of the bird. Sprinkle liberally with salt and pepper. Cover with a lid and place in the oven. Roast for 30 minutes, then uncover the bird and pour the sauce over the entire chicken. Leave the cover off and continue roasting, basting the chicken occasionally with the sauce for approximately 1 hour or until the chicken is nicely browned and the internal temperature reaches 180° F. Allow the chicken to rest for 10-15 minutes before serving. Serve with the sauce on the side and roasted vegetables if desired. SAUCE: Combine the orange juice and mustard in a suacepan. Whisk in the corn starch. Add thyme, sage and raisins. Whisk continuously over medium heat or until it comes to a simmer and thickens. Turn off ehat and pour over chicken as instructed.

Grilled Lemon Lime Chicken

Grilled Lemon Lime Chicken Recipe (+) The citrusy blend of lemon and lime is an ideal counterpoint to the richness of succulent grill-roasted chicken. Brining is optional, but is well worth the time--it practically guarantees moist flavorful meat. Ingredients: - 5 pounds whole roasting chicken - 3/4 cup salt, preferably without additives, such as canning or Kosher (optional) - 1 lemon - 1 lime - 3 tablespoons butter Container: grill, large pan or bowl for brining Prep Time: 20 minutes Cook Time: 2 hours Method of preparation: If brining the chicken, mix salt with 3 quarts water in a non-reactive pan, bowl, or pail just large enough to hold the bird snugly. Chicken should be completely covered with brine solution. Make more, if necessary. If the chicken floats, cover with a weighted plate (use canned food, etc. as a weight) to keep it submerged. Refrigerate brining container or place in a cooler with ice, for 4-6 hours. Remove chicken from brine, rinse and pat dry. Remove zest (just the colored part, not the bitter white pith underneath) from lemon and lime with a zester, peeler or sharp knife. Chop finely and mix well with the butter. Loosen chicken skin from meat by carefully working your hand between skin and meat everywhere you can. Push lumps of zest-butter under the skin, then spread them around by massaging skin from the outside. If the chicken wasn't brined, liberally salt the cavity. Squeeze juice from lemon and lime; put squeezed rinds in the cavity and set juice aside. If you prefer to truss the chicken, use strong string to pull drumstick ends towards each other, but not tightly--leave space so inner sides of leg and thigh can brown. Prepare grill for indirect medium heat, according to manufacturer's directions. Put chicken on grill in area away from direct heat, breast side up. Cover grill. Cook for about 2 hours, basting occasionally with lemon-lime juice. Chicken is done when leg joints move easily, or when an instant-read thermometer reads 180°. Remove from heat and let rest a few minutes before carving.