Chinese Chicken & Broccoli

This Chicken & Broccoli recipe is one of my favorites!  Why order take-out when you can make it at home?  Trust me....this is better than any take-out you can get!  It is absolutely delicous and will be your go to when you are craving chinese!  Can sub thinly sliced beef if desired.  Just add 1 T soy sauce and a pinch more sugar to the marinade.  Yummmm!

Ingredients:

For the marinade:

- 1 tea fresh grated ginger

- 1 tea fresh grated garlic

- 1 tea rice wine vinegar

- 1 tea sugar

- pinch black pepper

- tiny splash sesame oil

- 1/2 lb. thinly sliced chicken breast

For the sauce:

- 1/4 c sherry

- 1/4 c oyster sauce

- 2 tea low sodium soy sauce

- 1 T sugar

- 1 tea hoisin

- 1 tea fish sauce

- 1 tea sesame oil

- 1 tea fresh ginger, grated

- 1 tea fresh garlic, grated

- 1/2 tea red pepper flakes

- 1/2 T cornstarch

For the veggies:

- 1 head fresh broccoli, chopped into florets

- 2 green onions, rough chopped

- 1/2 medium yellow onion, sliced into half moons

- 1/2 bell pepper (red, yellow, or orange) sliced

Directions:

1.  Marinate the chicken for 4-8 hours in the marinade.  Set out for 30 minutes prior to cooking, remove from marinade and shake off excess marinade.

2.  Cook chicken on medium-high skillet until slightly browned and marinade starts to caramelize (~5 minutes).  Add veggies and saute for ~ 5 minutes until veggies are slightly cooked but still have a bite.

3.  Combine all sauce ingredients in a small bowl and whisk together.  Add to meat and veggies and simmer over medium for ~ 5 minutes until sauce thickens, chicken is cooked and veggies are cooked but firm.

4.  Serve over white rice & garnish with sesame seeds, sriacha, cilantro.  

Spicy Kale & Cabbage Coleslaw

Summer is winding down but that is no reason to not enjoy a summer classic.  This is a twist on your traditional run of the mill coleslaw.  I have added kale and a hint of spicyness for something that is delicious!  You will never make your old coleslaw recipe again.  If you don't care for heat- take the seeds out of the jalapeño or leave it out.  It will still be crunchy and delicious!  For a fun twist, serve it on the outer leaves of the cabbage.  Serves 4.

Ingredients:

For the slaw:

- 1/2 head green cabbage, sliced very thin

- 4 cups chopped kale, rinsed and drained

- 2 medium carrots, peeled and shredded

- 1/3 c red onion, diced fine

- 1 jalapeño, minced

- 2 green onions, chopped

For the dressing:

- 1/2 c mayo

- 2 T red wine vinegar

- 2 T apple cider vinegar

- 2 T sugar

- 1 T water

- S&P

Directions:

1. Combine all slaw ingredients in a large bowl and mix.

2. Whisk dressing ingredients together until sugar has dissolved and dressing is smooth.  S&P to taste.

3. Pour dressing over slaw and mix until dressing has evenly coated the slaw.  Enjoy!