This dish is actually my favourite of the stir fry’s that I have made so far. It has just the right amount of spice and vegetables.
This recipe is from the heart and stroke website. Admittedly, a lot of the recipes that I get are from the heart and stroke website, as well as wedmd. Here is the link for this one:
- 1 chicken breast
- 4 cloves of garlic minced (I used 2 tsp of minced garlic)
- 2 tbsp soy sauce
- 2 tbsp garlic chili sauce
- 2 tsp olive oil, divided
- 2 tsp lime juice
- 2 large red peppers sliced (I just used one)
- 1 cup snow or snap peas
- 1/4 cup chopped cashews
It took me a really long time to find garlic chili sauce. The grocery store clerk was less than helpful, although it was the right aisle, I didn’t find it in the two places that he suggested. It ended up being with the Mexican food, specifically near the taco seasoning and sauce.
Cut the chicken into half inch slices. Then in a resealable bag, mix the garlic, soy sauce, chili sauce, 1tsp of olive oil, and lime juice. Marinate in the fridge for 20 minutes to 12 hours. (For time, I went with the 20 minutes).
Heat the remaining oil in a medium frying pan over medium heat. Cook the peppers for one minutes then set aside. Then add the chicken and marinade to the frying pan and cook for approximately 5 minutes. Cut open the largest piece and check to make sure it is no longer pink inside.
Add the peppers to the chicken and cook one minute. Then add the peas and cook two minutes. Sprinkle the cashews and stir fry for one minutes. Voila! You have a REALLY delicious chicken stir fry.
Okay so this is my homemade salsa recipe. This is about my fourth time making it and I am well on my way to perfecting it. However, in the mean time I give you this!
- 2 hot house tomatoes
- 1 jalapeno pepper
- 1/2 teaspoon of onion powder or half an onion chopped
- 1/8 cup vinegar
- 1/3 cup of tomato sauce (Note: if you want your salsa to be more thick and less watery, you can use a small can of tomato paste. However, it doesn’t have as much flavour and tang).
- 1 teaspoon of minced garlic or two cloves chopped
- salt and pepper
First dice the tomatoes and chop up the jalapeno pepper. I recommend taking out the seeds of the jalapeno pepper, unless you are one of those people that like an inferno in your mouth. However, without the seeds, the salsa still has a kick. Next add the tomato sauce, and the rest of the ingredients and stir.
An alternative to serving with tortilla chips, is baking your own pita chips. It is really simple and easy! As well as delicious!
Preheat the oven to 350 degrees. Cut a pita into 1/8th’s and then separate the pita halves. Layout the pita chips on a baking sheet, with the rough side up. Brush with olive oil or spray with olive oil spray. Bake in the oven for about 3 or 4 minutes. You want to watch these because they bake REALLY fast and will burn if you don’t watch them. They do not take more than a few minutes.
All the recipes of pesto that I have found vary greatly, however this one I found works the best. You can make it with a mortar and pestle, or a food processor. The link below explains why making it with a mortar and pestle can be a better option. If you shop around you can find one for under $10. I got mine a Benix on sale for $7.99.
I got made this taking hints from a few recipes, the main one being from Jamie Olivers website. You can find his recipe here:
- 1 clove of garlic
- salt and pepper
- small hand full of roasted pine nuts
- 3 hand fulls of fresh basil (NEEDS to be fresh, not dried)
- hand full of freshly grated parmesan cheese
- extra virgin olive oil
Finely chop the basil and garlic. You don’t need a large mortar and pestle to make this, however you might need to add a bit at a time to fit it all in. Pound the basil, a dash of salt and pepper, and the garlic in the mortar and pestle. Add the pine nuts and pound again.
Next, put the pounded mixture into a bowl and add half the parmesan cheese and about a teaspoon of the oil. Stir. Add the rest of the parmesan cheese and another teaspoon of oil. Add the right amount of cheese and oil to bind the mixture, and have the desired consistency. This might be different depending on the person.
Voila! You have homemade pesto!
This is a simple and REALLY delicious recipe! Once you have the pesto all you need is the chicken and pasta!
- one chicken breast
- enough pasta for two servings
-1/3 cup of pesto
- tablespoon roasted pine nuts
In the next post there is a recipe for home made pesto if you want to make your own. (I suggest you do! It tastes amazing and is satisfying knowing you made it from scratch!).
When you cook your pasta, keep a little bit of the hot water after you drain.
Cut up the chicken breast into chunks and stir fry for approximately 5-6 minutes in a tablespoon of extra virgin olive oil, or until the center of the biggest piece is no longer pink inside. (Alternatively, you can cook your chicken in the oven for half an hour at 400 degrees if you are not comfortable stir frying. It took me a while to get used to it, but stir frying chicken is SO much faster and easier then cooking it in the oven).
Once you have your chicken and pasta of choice cooked, put all of the chicken, pasta, pesto and pine nuts into the pot you cooked your pasta in. Add a little bit of the hot water from the pasta if your pesto isn’t mixing in well. Heat on low until heated through and voila! You have delicious pesto pasta.