Yay! It's Friday! And I really could not be more excited about it :>)
That's me being excited.
Actually that's me, at the bowling alley getting a strike and being excited.
But I'm making the same face now.
Tonight starts off as Girls Night. We're headed downtown to the Frist Museum for the Visual Arts to see the Golden Age of Couture exhibit. Lots of pretty fashion to come! And lots of cocktails at The Patterson House after :>)
Images at Frist
However, yesterday I asked my amaaaaaazing and lovely sister, Kara, to guest post on my site today. Be sure to check out her blog at La Bella Vita. I just had to share her delicious and healthy Chinese food. I made it last week, and it's easy and scrumptious!
Enjoy!
Last night I made a delish dish that I thought I would share with all of you loyal readers (I think there are about 3 of you ;-) ). I got the recipe out of one of my treasured Betty Crocker Cookbooks and made a few tweaks to personalize it. Enjoy!
Ingredients:
1/4 cup of low sodium chicken broth (it doesn't call for low sodium-but it is my preference)
1 TBS of White Vinegar (I use Rice Vinegar to keep with the Asian theme!)
1 TBS of Corn Starch
1 TBS of sugar (I use Splenda)
2 TBS of low sodium Soy Sauce (it doesn't call for low sodium but again I prefer it)
1 glove of Garlic minced
1 tsp of Ginger ( I use a little extra because I like the ginger flavor)
1/4 tsp of Cayenne Pepper ( again, I use extra because I like it a little spicy!)
1 TBS of canola oil (I have been using sesame oil because I have it on hand and it adds a nice flavor)
1 pound chicken of chicken breasts (cut into small bite size pieces)
1 small red pepper diced
1/2 small green pepper diced (the original recipe only calls for one small red pepper but I like to up the veggie intake a bit, so I have added more peppers and celery. You could add any veggies, however, I did try adding broccoli a few weeks back and I found it soaked up too much of the sauce)
2 to 3 celery stalks diced
3 to 4 green onions chopped-using both green and white parts
1/3 cup of peanuts
Start by mixing the chicken broth, vinegar, corn starch, sugar, soy sauce and cayenne pepper together in a small mixing bowl.
At this point I like to have everything chopped up because the cooking time goes by quickly.
Heat a 12 inch skillet/wok on high heat and then add oil. Be sure to coat the bottom of the skillet completely. Once heated add chicken, garlic and ginger and stir fry for about 5 minutes or until chicken is no longer pink.
Add the red pepper, green pepper, celery and about half of the onions and stir fry for about a minute.
Next add the sauce you mixed together in step one and cook for another minute or so until sauce thickens. Add the peanuts and stir through completely. Throw the remaining green onions on top for garnish and voila-dinner on your table in less than 30 minutes!
I like to serve the Spicy Peanut Chicken over healthy brown rice to round out the meal.
Ingredients:
1/4 cup of low sodium chicken broth (it doesn't call for low sodium-but it is my preference)
1 TBS of White Vinegar (I use Rice Vinegar to keep with the Asian theme!)
1 TBS of Corn Starch
1 TBS of sugar (I use Splenda)
2 TBS of low sodium Soy Sauce (it doesn't call for low sodium but again I prefer it)
1 glove of Garlic minced
1 tsp of Ginger ( I use a little extra because I like the ginger flavor)
1/4 tsp of Cayenne Pepper ( again, I use extra because I like it a little spicy!)
1 TBS of canola oil (I have been using sesame oil because I have it on hand and it adds a nice flavor)
1 pound chicken of chicken breasts (cut into small bite size pieces)
1 small red pepper diced
1/2 small green pepper diced (the original recipe only calls for one small red pepper but I like to up the veggie intake a bit, so I have added more peppers and celery. You could add any veggies, however, I did try adding broccoli a few weeks back and I found it soaked up too much of the sauce)
2 to 3 celery stalks diced
3 to 4 green onions chopped-using both green and white parts
1/3 cup of peanuts
Start by mixing the chicken broth, vinegar, corn starch, sugar, soy sauce and cayenne pepper together in a small mixing bowl.
At this point I like to have everything chopped up because the cooking time goes by quickly.
Heat a 12 inch skillet/wok on high heat and then add oil. Be sure to coat the bottom of the skillet completely. Once heated add chicken, garlic and ginger and stir fry for about 5 minutes or until chicken is no longer pink.
Add the red pepper, green pepper, celery and about half of the onions and stir fry for about a minute.
Next add the sauce you mixed together in step one and cook for another minute or so until sauce thickens. Add the peanuts and stir through completely. Throw the remaining green onions on top for garnish and voila-dinner on your table in less than 30 minutes!
I like to serve the Spicy Peanut Chicken over healthy brown rice to round out the meal.
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| Spicy Peanut Chicken-photo from my Blackberry-excuse the poor quality! |
Mangia! That means eat in Italian-not quite sure how to say it in Chinese ;)
MAKE IT! it's soooooo tasty!
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