Honey and Soy Broccoli and Mushrooms

1 teaspoon oil
4 ounces sliced mushrooms (Use whatever you can get on sale)
2 cups chopped broccoli florettes
2 tablespoons soy sauce
2 teaspoons honey
pinch of red pepper flakes

In a small skillet, heat oil over high heat. Add mushrooms and cook for two minutes. Add broccoli and stir fry for 3 minutes, or until tender crisp. Stir in soy, honey and red pepper flakes. Cook for 1 minute more.

Orange Sesame Chicken

Ingredients:
1 and 1/2 pounds boneless skinless chicken pieces, cut into 2 inch chunks
1 egg
about 1/4 cup oil (for light frying), plus 1 tablespoon
1/2 cup cornstarch PLUS 2 tablespoons cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed red pepper flakes
1/4 cup chopped green onions
2 tablespoons soy sauce
1/3 cup orange juice, plus zest of one orange
5 tablespoons sugar
5 tablespoons vinegar (I use rice, white, or even cider)
1 tablespoon sesame oil

Directions:Place chicken pieces in bowl. Stir in egg, and about 3/4 teaspoon each salt and pepper , and mix well. In a separate bowl, stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for frying in wok or large skillet. Add chicken pieces, small batch at a time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok with paper towel and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add soy sauce, orange juice and zest, sugar, and vinegar to the wok; bring to a boil.

Add cooked chicken, stirring until well mixed. Stir about 1/4 cup water into remaining 2 tablespoons cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon sesame oil. Serve at once.

CHICKEN LO MEIN

CHICKEN LO MEIN
1 tablespoon cornstarch
1 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
2 tablespoons sherry or chicken broth
1-1/2 pounds boneless skinless chicken breast, thinly sliced
1 teaspoon reduced-sodium chicken bouillon granules
1/2 cup hot water
6 ounces uncooked linguine
1/2 pound medium fresh mushrooms, sliced
1/4 pound fresh snow peas
1 large sweet red pepper, julienned
2 green onions, cut into 2-inch pieces
2 tablespoons canola oil, divided
2 teaspoons sesame oil

In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside.

In a small bowl, dissolve bouillon granules in hot water; set aside.Cook linguine according to package directions. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside.

In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet.

Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. Yield: 6 servings.