Cooking Classy in a Cinch ....
Harold and Miriam Moore Miriam and Harold Moore , from Rockwall , Texas , have been married for 30 years , and have four children and two grandsons . Harold , a plumber by trade , enjoys making fabulous dinners for Miriam , playing guitar , wearing kilts , fly fishing and craft beer . Miriam enjoys singing with Harold and quilt making . After Miriam was diagnosed with diabetes in 2011 , she and Harold have strived to avoid eating processed foods , and have discovered a real love for fresh vegetables , natural and whole foods .
Mandarin and Ginger Stir Fry with Chicken
Sauce Juice and zest of 4 Cuties or Mandarin
• 1 Tablespoon Low Sodium Soy Sauce
• 1 Tablespoon Rice Wine Vinegar
• 1 Teaspoon Sesame Oil
• 1 Teaspoon Corn Starch or Arrowroot
• 1 Teaspoon Siracha Sauce
• 1 Tablespoon Grated Ginger
• 1 / 2 Teaspoon Black Pepper
Mix above ingredients and reserve 1 / 4 of the sauce to marinate chicken
1 skinless and boneless chicken breast sliced Marinate in reserved sauce while chopping vegetables
• 1 / 2 cup sliced white or yellow onion
• 1 stalk of celery thinly sliced
• 1 / 2 cup thinly sliced carrot
• 2 cups broccoli crowns trimmed to bitesized pieces
• 1 / 2 cup sliced red bell pepper
• 3 cups rough-chopped cabbage
• 5 shitake mushrooms
• 1 cup prepared rice ( We used jasmine )
Using a wok or non-stick skillet , cook the chicken in 1 tablespoon of olive oil for 3-4 minutes until almost done . Add onion , carrots and celery and stir fry until onions are translucent . Add broccoli and red bell pepper and stir fry another 2 minutes . Add cabbage and mushrooms and cook cooking another 2 minutes . Add rice and sauce and stir fry until all is heated through .