crock pot chicken marsala

I am always a sucker for Chicken Marsala,  I knew I wanted to make it the other night when we were expecting company, but my schedule that day was really busy.  So instead of cooking up till the last minute I tried it in my crock-pot.   Also lemon juice is not a traditional  ingredient in this dish, but I love that addition it makes it taste light and fresh.
  I love this dish I have made it twice lately and one time I did the whipping cream, the other time I added  artichoke hearts to it and instead of whipping cream and cornstrach  I used about 4 ounces of cream cheese.  it thickened nicely and gave it a rich flavor. Both times I served this I had guest over and they devoured it.


4 boneless, skinless chicken breasts
1T Veg. Oil
1 onion, chopped
1 cup Marsala wine
12 ounces sliced mushrooms
1/2 cup chicken broth
2 t. Worcestershire sauce
1/2 t salt
1/2 t freshly ground pepper
1/2 cup whipping cream
2t cornstarch
2 lemons, zested and juiced
8 ounces fettuccine (whole wheat)
2 T chopped fresh parsley
Place seasoned chicken in crock pot
heat oil  in saute pan add onion cook and stir until translucent.  Add Marsala wine cook for 2 to 3 minutes until it reduces slightly.  add mushrooms, add broth, Worcestershire sauce salt, pepper.
Pour mixture over chicken. Cover, cook on HIGH for 2 hours or until chicken is done. (I thought this was a very short amount of time, but this is the key to not having dry crock-pot chicken. You could do low for 4 hours too.)

Transfer chicken to cutting board let stand.   Blend whipping cream and cornstarch until smooth.  Stir into cooking liquid cook 15 minutes in crock-pot for sauce to thicken.  Juice of 2 lemons, and zest.

Cook pasta drain and transfer to serving bowl slice chicken breast place on pasta top with sauce garnish with parsley and grated parmesan cheese.


Recipe slightly adapted from Crock-pot, Ultimate recipe collection. Cookbook.

Sonoma Chicken Salad

 A while back I tasted the sample  at Costco of their Somoma chicken salad it was so good. I immediately bought the large package and went on my way home.  While it was at my house I looked at the ingredients and realized this would be easy enough to make myself.   I found a few  other variations online of others trying to replicate this great chicken salad.  It was a simple fast dinner.  It would be great though for a lunch or a baby shower or something like that.
  Traditionally I love chicken salad on croissants  I was trying to be healthier and I ate mine on a bed of spinach and served my husbands on Dave killer bread (my favorite bread, it is so nutritious and hearty)

• 100% Whole Grain
• 5g Fiber
• 6g Protein
• Certified organic
• 27oz loaf size
• Certified Kosher by Oregon Kosher

 Note I am not paid to say this (I wish), just my opinion these people have no idea who I am...

Ingredients

• 1 cup mayonnaise( I used light)
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt & freshly ground black pepper
• 3 large boneless skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 1 1/4 cups dried cranberries ( craisins)
• 3 stalks celery, chopped

Directions

1. In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2. Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
3. When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

Sweet and sour chicken

  This is one of those dishes I love to order from Chinese food take out. It is also a winner among kids probably because it is sweet.  I was craving it one night and decided I would make it but much healthier than the traditional fried way.  I would do it just like a stir fry.  It turned out great everyone including my kids went back for seconds.
  Try out this easy healthy meal your family will love!
 

Ingredients:
1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
1 onion sliced
1 sliced green bell pepper
1 sliced red bell pepper
1 cup carrot strips (julienned)
1 clove garlic, minced
1tablespoon fresh ginger chopped
 1 tablespoon cornstarch
1/3 cup low sodium soy sauce
1(15 ounce) can pineapple chunks
1 (15 ounce) can mandarin oranges ( I just added these because I knew my kids would like them,  not needed)
1/4 cup ketchup
2 tablespoon vinegar
2 tablespoon brown sugar

Directions:
1.     Brown chicken in oil in a large skillet over medium high heat. Add onion, green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
2.     In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, ketchup, vinegar, sugar and mandarins. Stir together and bring to a full boil.

Serve over rice or noodles.
 Serves 4-6
 recipe adapted from Allrecipes.com

Sticky fingers chicken salad

  This is a quick weeknight meal that came together in no time.   I was craving Wingers the other night I wanted a sticky finger salad...mmmm... my favorite.  Instead of loading everyone in the car and heading there I whipped this up.  Because it is what I had on hand and it was easier for me that night I use already breaded frozen chicken bites (Not chicken nugget... I repeat not chicken nuggets)  I made the sauce soaked my chicken in that after baking and then threw it on a salad.  You can put whatever on your salad.  This was the end of my week a few days since I had been shopping so this was just what I had on hand.

For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a sauce-pot until all the sugar dissolves Family Favorite Recipes

Salad 
1 large head of Romaine
1 seedless cucumber, sliced
1 bunch green onions, chopped
1/2 cup cheese, diced
1 large avocado, diced
1 cup of chopped tomatoes

 dressing use your favorite ranch or blue cheese.
  I have to admit it was  bit spicy for my kids but they liked that we were having "chicken nuggets" for dinner.  All the flavors melded really nice together and it was so filling.

Pineapple salsa chicken

     Around the first of the year I saw this recipe over on Mels Kitchen Cafe.  Personally I love Mel. I would totally be her friend and hang out if we lived closer. Everything she cooks looks and tastes delectable and she is a great mom of 4 little boys. How she does it I do not know.  She is amazing.  If you have not been to her site you have too.  Anyways the first thing that caught my eye for this recipe was that it is done in the slow cooker.  That was one of my resolutions this year was to use my slow cooker more.  I am being serious.  It makes  my life so much easier. Throw things in in the morning and they are done and ready to serve at dinner time.  No fuss, no hassle especially during that busy time of the day.  Not sure how it is at your house, but between the hours of 3-6 is mad craziness and I am sure as my kids grow so will the craziness.   So right now anything I can do a time or two a week to make it easier I am all for.  Most the things I have ever made in my crock pot are so good!! win-win-win!!
   The pineapple in this recipe makes it so good. It adds a little bit of sweetness and acidity and balances the flavors very nicely.  It is not strong or overpowering but everyone will say.... mmm what is that?... so good!


  This recipe is adaptable too you can do more chicken if wanted.  All I had on had was four breasts and I felt like it was enough.  I  also used black beans but I think any bean would be good.  Black are just my favorite.    I used a medium salsa to give it more flavor. Any salsa will work. This is my absolute favorite salsa.  Jacks Garden Fresh Gourmet I buy it  at Costco it is fresh and the best salsa I have ever had!!  It is all natural so it does not last very long just a few weeks...  but that just means I  have many excuses to break out the chips and salsa often (my favorite snack).

 Ingredients
4 fresh or frozen chicken breasts

 1 (20-ounce) can crushed pineapple, drained
2 (15-ounce) cans black beans, rinsed and drained
2 cup salsa
1T Mexican seasoning mix (cumin , chili powder, garlic powder and salt)
 Garnishes, like sour cream, cheese, tomatoes, lettuce, avocado, chips, lime wedges, cilantro etc.

Directions
 Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours.  Remove chicken and shred. Mix the chicken back in with the rest of the ingredients. If mixture is too wet you can drain off liquid.  If making burritos this would be wise so it is not soupy.
  I made mine into a  salad (what I do most of the time),  but this would be great made into tacos or burritos or enchilada filling or piled on top of chips and smothered with cheese and eat as nachos. That is how I ate it for lunch with leftovers.  It is great and so versatile.

BBQ Chicken pizza

 Some days I have a wild side and I want something ridiculous like pizza for dinner.  I usually do not eat things slathered in cheese (although I would like to)  I tried to make it a little healthier with a whole wheat crust and maybe not completely slathered in cheese.   This is my  knock of California Pizza Kitchen bbq chicken pizza.  I love the cilantro on it, it makes the dish for me. hope you enjoy.  it is something feast and easy for busy holiday schedules.  enjoy!
BBQ Chicken Pizza

• Whole wheat pizza dough,  I usually go to my favorite pizza shop in town and for under two bucks I can buy dough from them.  call me lazy, I deserve it, but it is easy and  still healthy so some days I am all for it..  You can make your own or even use store bought, whatever suits your fancy.
• 3 Tbsp. BBQ sauce (I like Sweet Baby Ray's)
• 3 Tbsp. ranch dressing

Roll out dough into a 12 inch circle and transfer onto a greased pizza stone or pan. Mix BBQ sauce and ranch together and spread on to unbaked crust.

• 1 cooked and shredded chicken breast (I season with garlic salt pepper, etc whatever is in the cupboard!)
• 1 c. fresh spinach chopped
• 1/2 c. sweet onion (I used red onion)
• 2 Tbsp. fresh chopped cilantro
• 2 slices bacon, chopped
• A few squirts of BBQ sauce, eyeball it.

fresh Mozzarella or a smoked Gouda is divine

Combine these ingredients, except for the cheese, in a bowl and mix until blended. Pour on top of crust. place slices of  cheese on top of toppings and place in a preheated oven. (425 for 15 minutes) or until crust is golden

You can sprinkle some more fresh cilantro on top before serving ( I would recommend it)  serve with a green salad and maybe a fruit salad too and feel great about your dinner!

Japanese style curry

  I have been a baking maniac the last few days for great cookie recipes for you, but today I thought I would try something a  little different.  After Thanksgiving I love to serve lots of non traditional food to mix up the flavors.
   I am not sure if I have mentioned it before or not on this blog, but we have a Japanese exchange student with us for the year.  Her name is Rina she is 17 and we absolutely adore her.
   We mainly eat as we normally would but I can tell she really misses rice.  I tell her all the time you can make as much rice as you want whenever you want to,  but she never does.
  I try and have some dish at least once a week with rice.  She was telling me about a curry that her family eats very often.  So we gave it a try.  Japanese curry is very popular there.  It is one of their comfort foods like mac and cheese is for us.  The Japanese style is much milder and sweeter than Indian curry.  So if you are afraid to try curry, try it like this and you can ease your way into it.  The sauce is not very strong or over powering.  My kids loved it.
  Most of us do not have all the Indian spices in our cupboards,  So I opted to buy the curry roux. They sell it in my grocery store along with all the other Asian food. I believe the brand is Golden curry.  Rina says this is what they use at home too.  So you can still feel authentic.
  You cook it just like you would a stew, an easy weeknight dinner.

sorry for the non natural light.  we eat at 5:30 and it is so dark here.

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Japanese style curry

• 2 Large chicken breasts
• 2 yellow onion sliced thin
• 3 carrots, chopped
• 2 stalks celery
• 1 bell pepper
• 2 large potatoes
• 6 cups water
• 1 tbsp.  veg oil
• 2 whole bay leaves
• 2 cloves garlic
• 1/2 tsp. ginger
• 1/2 tbsp. sugar 
• golden curry mix 1 large box.  choose heat. I did medium.
• steamed rice

  Start by sauteing onions, bell pepper, carrots, celery, garlic in oil.  Cook until caramelized.   Add water seasonings, chicken and potatoes.
Bring to a simmer until chicken and potatoes are done.
Chop golden curry mix.  It comes in a brick like chocolate.  add to pot.  stir for 5 minutes until dissolved.  bring to simmer, it will thicken.  Shred the chicken, serve over rice.  I did brown rice.

4 step chicken

I have mentioned that I love Melissa d'Abrabian .  This was the recipe she showed on her show a while ago.  I made it then and loved it and I have made it a ton since then with different additions it is  a very versatile.  It is so lemony and delicious.  I could drink the sauce.  I like to serve it over brown rice with some other vegetable.  When I serve it over rice I double the sauce.  I also added mushrooms,  again they are so good for you and I love them and so do my kids  they honestly fight over them and eat them first off their plates.  don' let my very caramelized brussel sprouts deter you they were good too.  it was a fun way to try vegetable we do not eat often.  i will post them later.

lemon rustic chicken
Printer Friendly Recipe

Ingredients

• 4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
•  plus 1 small bunch fresh thyme, leaves chopped
• Salt and freshly ground black pepper
• 4 tablespoons olive oil
• 1/4 cup all-purpose flour
• 1 large red onion, thinly sliced
• 1 pound baby bella mushrooms
• 1/2 cup white wine, optional (if no wine increase your broth)
• 1 cup chicken broth
• 3 lemons, juiced
• 1 to 2 tablespoons butter

Directions

Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
In same saute pan, over low heat, add onions and fresh thyme, quartered mushrooms and cook until aromatic.
In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
Place a bed of cooked spinach on a serving platter or rice, top with the chicken. Spoon the sauce over the chicken and serve.

Chicken and Spinach Stuffed Shells

These are great stuffed shells they have great flavor and are liked by all. It was a bit time intensive to prepare, but if you made the filling ahead of time it goes much faster. I also used a zip-lock gallon bag with a snipped corner to put my filling in. Much easier!! I love meals like this that are great to be frozen and eaten whenever.

This recipe makes two 9x13 pans perfect for sharing one with a sick friend or neighbor, or someone who just had a baby. In our house this is one of our favorite things to do. when ever my son parker sees me making something big or treats of any kind he asks if someone have a baby, or if someone is sick, or died.... It is cute, but I am mainly glad I am teaching him that it is good to serve and share with others. I always make it a point to take him with me when I can to help deliver the food so he can experience the feelings of service too.
Nothing warms the soul like a delicious meal made by someone thinking of them!

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.



Source: Sisters cafe
I forgot to take a picture before we dug in but this is what it looked like from here

chicken tortilla soup.

this was a good, easy and fast dinner. it rained here today and I thought maybe I could squeeze one last soup in before it gets too hot.
i did not follow a recipe i just kind of threw it together, but here is the main idea.
2 large chicken breasts.
4 cups chicken broth
1 can or corn (or frozen 1.5 cups)
1 can black beans (drained)
1 can refried beans
1 can Mexican tomatoes
1.5 cups your favorite salsa
6-8 corn tortillas
2 cloves garlic, chopped
1 yellow onion, chopped
juice of one lime
3 tablespoons chopped cilantro
1T cumin
1T chili powder

Garnishes:
tortilla chips
avocados
green onions
cheese
sour cream

first for the chicken I just had some frozen breasts so I put them in the chicken broth and brought it to a boil and then simmered it until done then removed and shredded it. mean while saute onions and garlic then add in broth, tomatoes, corn, beans, and salsa, seasonings.
in a blender or food processor take corn tortillas ripped into pieces and put in 1/2 cup chicken broth and blend until creamy. add the mush to the soup keep it on low at this point it will thicken fast. taste add salt/ pepper...or whatever else as needed.
once everything is combined sprinkle in cilantro. serve and top with lots of yummy stuff.
I know the tortillas sound weird but it makes the best consistency and gives it an authentic taste!
enjoy

Crispy-Skinned Chicken a l'Orange

I made this last night it was so easy and delicious. This recipe is from the girl who won the next food network star. she has a great new show called $10 dinners, where she make a complete dinner for a family of four for $10 or less. I made this for $3.00 plus our sides which only came to $1.50 mashed potatoes with glazed carrots.
Recipe courtesy Melissa d'Arabian

Prep Time: 10 min Inactive Prep Time: 10 min Cook Time:20 min Level:Easy

Serves:
4 servings

Ingredients

* Kosher salt and freshly ground black pepper
* 3 skin-on bone-in chicken breast halves
* 1 tablespoon vegetable oil
* 1/2 cup frozen orange juice concentrate
* 4 tablespoons honey

Directions

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Chicken Poppy Seed Salad

I found this recipe on the sisters cafe site
I had to share it is so good, the best salad I have had in a long time.
Chicken Poppy Seed Salad

Spinach leaves

Romaine leaves

Grilled chicken, sliced (grill with lots of lemon pepper seasoning)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!


note from Nicole: Since I have to change everything to make it a little more my own, I added craisins to it. I really liked the sweetness and texture. I also cut out some sugar in the dressing, it was a little much. I also did not candy my nuts, I figured it was sweet enough and that was just an extra step.

spinach pasta salad

I got this from Allie and it is so good. I have used all different kinds of pasta with it. anything will work. great the next day for lunch too.

Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 C fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C Monterrey jack cheese, shredded
1/2 cup chopped green onion

Dressing:
2 tsp Dijon mustard
1/2 C olive oil
1/2 C vinegar ( I use balsamic)
1/2 tsp black pepper
2 tsp honey
1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.

orange chicken

I made this the other night and it was so good. I did not fry my chicken though. too much work, I just bought crispy tenders and backed those and cut them up.
http://blogchef.net/orange-chicken-recipe/ link to where I got the recipe




Orange Chicken
Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep dryer for cooking the battered chicken. Now I get a lot of questions from people wondering if they can use a wok instead. The answer is yes; a wok would work just about as good as a deep fryer and can be used without a problem. Just be sure to add enough oil. Great oil for frying this battered chicken would be peanut oil. Using peanut oil will give you the most flavorful chicken. If you’re looking for a simple Chinese dish for dinner this evening be sure to give this recipe for orange chicken a try.
Orange ChickenOrange Chicken
Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Cooking Instructions:
Orange ChickenOrange Chicken
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Orange ChickenOrange Chicken
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.

thai chicken Pasta

I also got this recipe from a friend. I have made it both with chicken and shrimp. Thai Chicken Pasta

This turns out to be exactly like the dish of the same name at the Cheesecake Factory. It is pretty spicy so if you don't like really spicy food, don't use as much of the red chili garlic sauce. This is one of my favorite meals and it is pretty easy to make. I like to one and a half the sauce part of the recipe because I like it a little bit more saucy. Also, if you don't have sesame oil or you aren't a fan of it (I am not really) you can use vegetable or canola oil to saute the carrots.

12 ounces linguine

Cooked, Cubed Chicken (I usually use 2-3 chicken breasts)

Sauce:
1 tablespoon sesame oil
1/2 cup green onions, chopped
1 cup finely shredded carrots
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/2 cup honey
1/2 cup creamy peanut butter
1/2 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

Cilantro and Green Onions to Garnish


Cook pasta in a large pot of salted water according to package directions.
Drain and return to pot. Set aside.

Heat 1 TBSP sesame oil in heavy pot over medium-high heat.
Add green onions, carrots, garlic and ginger.
Saute until vegetables soften, about 4 minutes.
Mix honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and add to vegetables. Mix well. Add Chicken. Simmer sauce 2 minutes. Pour sauce over pasta and toss well. Garnish with chopped cilantro and green onions.