Thai Portabella Chicken Stir-Fry

INGREDIENTS
½ cup Thai peanut sauce
½ cup teriyaki sauce
¼ cup chunky peanut butter
2 tsp. Worcestershire sauce
¾ lb. boneless skinless chicken breasts, cut into thin strips
3 Tbsp. olive oil, divided
1 Tbsp. sesame oil
3 cups chopped sweet onions
4 celery ribs, sliced diagonally
2 medium carrots, sliced diagonally
½ lb. sliced baby Portobello mushrooms
4-1/2 tsp. minced fresh gingerroot
3 garlic cloves, minced
1/3 cup thinly sliced green onions
Hot cooked rice

DIRECTIONS:
In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce, set aside.

In a large skillet or wok, stir-fry chicken in 1 Tbsp. olive oil and sesame oil until no longer pink. Remove and keep warm.
Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic, stir-fry 4-6 minutes longer or until vegetables are crisp-tender.

Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice.

Taste of Home Aug/Sep 2010
from the kitchen of Susan Bazan

Sweet and Spicy Edamame-Beef Stir-Fry

Prep: 20 minutes
Cook: 10 minutes

ingredients

• 4 tsp. canola oil
• 2 tsp. finely chopped fresh ginger
• 3 cups packaged fresh cut-up stir-fry vegetables
• 8 oz. beef sirloin steak trimmed of fat and cut in very thin bite-size strips
• 1 cup frozen shelled sweet soybeans (edamame)
• 3 Tbsp. hoisin sauce
• 2 Tbsp. rice vinegar
• 1 tsp. red chili paste
• 1 8.8-oz. pouch cooked whole grain brown rice

directions

1. In nonstick wok or skillet heat half of oil over medium-high heat. Cook and stir ginger 15 seconds. Add vegetables. Cook and stir 4 minutes or until crisp-tender. Remove vegetables.

2. Add remaining oil to wok. Cook and stir beef and edamame 2 minutes or until beef is browned. Return vegetables to wok. In bowl combine hoisin, vinegar, and chili paste. Add to beef mixture, tossing to coat. Heat through.

3. Meanwhile, heat rice according to package directions. Serve beef over rice. Makes 4 servings.

nutrition facts

• Calories330,
• Total Fat (g)12,
• Saturated Fat (g)2,
• Monounsaturated Fat (g)4,
• Polyunsaturated Fat (g)2,
• Cholesterol (mg)24,
• Sodium (mg)272,
• Carbohydrate (g)34,
• Total Sugar (g)7,
• Fiber (g)5,
• Protein (g)22,
• Vitamin C (DV%)57,
• Calcium (DV%)10,
• Iron (DV%)18,
• Percent Daily Values are based on a 2,000 calorie diet

Flavorful Beef Stir Fry

Ingredients

• 2 tablespoons cornstarch
• 2 teaspoons sugar
• 6 tablespoons soy sauce
• 1/4 cup white wine, apple juice or water
• 1 pound boneless beef round steak, cut into thin strips
• 3 cups broccoli florets
• 2 medium carrots, thinly sliced
• 1 (6 ounce) package frozen pea pods, thawed
• 2 tablespoons chopped onion
• 2 tablespoons vegetable oil, divided
• 1 (8 ounce) can sliced water chestnuts, undrained
• Hot cooked rice

Directions

1. In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.