Pistachio Chicken

Stir fried chicken strips and colorful vegetables, with a flavorful sauce and wild rice blend, topped with crushed pistachios made a perfect plated meal for our Sunday dinner.  The recipe was inspired by Katie Cavuto's Cashew Chicken in a Lightened-up Chinese Food booklet.

Pistachio Chicken

(Serves 3)

Toss chicken with vinegar, soy sauce and cornstarch.
1 tablespoon rice wine vinegar
1 tablespoon lite soy sauce
1 tablespoon cornstarch
1-6 ounce skinless chicken breast, cut in thin strips

Mix ginger, vinegar and water.
2 teaspoons fresh grated ginger
1 tablespoon rice wine vinegar
2 tablespoons water

Saute onion and peppers in sesame oil for 2 minutes.
1/4 cup onion, diced
2 colorful mini sweet peppers, seeded and cut in rings
2 teaspoons sesame oil

Add chicken and sauces.  Stir fry for 2 minutes, turn, and saute 2 more minutes.

Add vegetables.
3 cups cut broccoli and asparagus

Add broth.
1/2 cup water
1/2 teaspoon low sodium beef broth

Stir fry 2 minutes.  Stir and cover.  Stir fry 2 more minutes.

Serve with wild rice blend.
Top with crushed pistachios.
2 tablespoons crushed pistachios    

I made the rice with Friday night's dinner in a stuffed flank steak.  Here's my take:

Japanese Negimaki

(Serves 4)

Combine in saucepan and bring to a boil:
1 cup water
1/4 cup wild rice
1/4 cup brown rice
1 medium carrot, shredded
1/4 cup onion, diced
1/2 cup sliced asparagus
Cover;  reduce heat and simmer 8 minutes.  Remove from heat.

Add marinade:
1 tablespoon honey
2 1/2 teaspoon lite soy sauce
2 teaspoon fresh grated ginger
1 1/2 teaspoon sesame oil
1/2 teaspoon lime zest
2 teaspoons fresh squeezed lime juice

I stuffed a beef flank steak with this mixture and baked for 1 hour at 325 F.  Tonight's rice was the leftover portion without the beef.