Made this while on vacation for 8 of us……..nothing remained! It was amaze-balls!
2 pounds boneless chicken breasts; cut into bite-size pieces
1 tablespoon olive oil; (1-2)
1 garlic clove; crushed
1/4 teaspoon fresh ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot brown rice. And if you are feeling REALLY healthy, add some brocoli.
I have not been posting this year, and I apologize…..it’s been busy! However, it doesn’t mean I haven’t been trying out new recipes or tweeking others.
This is a pie I made a month or so ago with some berries I froze las summer, it was amazing, and I can’t wait to make it again with fresh berries!
4 cups frozen berry mix (blackberry, blueberry, raspberry)
1/2 cup white sugar
3 tablespoons cornstarch
1/8 cup tapioca
1 recipe pastry for a 9 inch double crust pie
In a large bowl, stir together the sugar and cornstarch, add the berries….stir until coated. Line a 9 inch pie plate with pie pastry. Add tapioca to bottom shell, then add the fruit. Top the fruit with second pie shell.
Bake at 375 degrees for 35 minutes with foil aound edges or a pie shield to prevent over browning. Remove the foil or pie shield and bake for an additional 30 minutes. Cool on wire rack.
Eat warm with ice cream!! Yum!