4 skinless boneless chicken breasts, cut into small cubes
2 tablespoons cornstarch ( I used flour)
freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced scallions (white and green parts)
Pinch red chile flakes
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons coarsely chopped fresh cilantro, for serving
Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper.
Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir-fry).
Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute.
Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar and 6 grinds of black pepper.
Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely.
Add the soy sauce, cook for another 30 seconds and serve immediately, served with cilantro.
*serve with brown rice
1 Rotisserie chicken shredded
3 tablespoons taco seasoning
1 can pinto beans drained and rinsed
2 jars salsa verde
white corn shells- you will need about 15-20 shells depending on dish size
shredded Monterrey jack cheese
shredded manchego cheese
shredded cojita cheese
white onion and cilantro for garnish
Start with a layer of salsa verde in the bottom of a baking dish. Then layer corn shells (I used about 5-6 corn shells per layer), 1/2 shredded chicken, 1/2 pinto beans, shredded cheese. Layer again and then end with a final layer of corn shells, salsa verde and cheese. Top cheese with sliced jalapenos if desired. Bake at 350 degrees about 35-40 minutes until cheese is bubbly. Garnish with sliced avocado, diced white onion, and fresh cilantro.
1/2 package dried soba noodles
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1 cup shelled edamame
1 cup grated carrots
4 sliced green onions
1 red bell pepper
Cook the noodles according to the package instructions, drain and rinse.
While the noodles are cooking, in a small saucepan over low heat, whisk the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger together until the peanut butter melts and the dressing is smooth.
In a large bowl combine the noodles and dressing, toss until evenly coated. Add the edamame, carrots, red bell pepper and green onions. Garnish with toasted sesame seeds if desired. Serve at room temperature or chilled.