This is dinner for the week.
M-Honey Nut Stir-Fry (my sister sent this recipe and it sounds yummy!)
T-Chili (we were going to have this last week and didn't)
W-Vegetable Soup with Biscuits
Th-Cranberry Chicken in Crockpot --joining the crowd
F- Date Night - Kids get leftovers
S-Pizza
Honey Nut Stir-Fry
1 tablespoon cornstarch
¾ cup orange juice
¼ cup honey
3 tablespoons soy sauce
¼ teaspoon ground ginger
½ tsp. garlic powder
2 cups sliced carrots
1- ½ cups sliced celery
4 teaspoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into ½ -inch strips
¼ cup coarsely chopped peanuts (or almonds or pecans since we are allergic to peanuts)
Hot cooked rice
In a small bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.
Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice and sprinkle with nuts.
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