WannaBe Chef

Recipes and randomness from Amanda's kitchen.

Hodge Podge February 23, 2011

Filed under: Asian-inspired,Chicken,Salad — WannaBe Chef @ 8:02 pm

Good evening!  So I have like four things backed up on my camera at this point.  Here are two really good dinners I made last week…

Kung Pao Chicken
Recipe from Cooking Light magazine, December 2010


  • 2 Tbsp sesame oil (I used less)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound chicken thighs, diced (I used breasts)
  • 3/4 cup water
  • 3 Tbsp low-sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp brown sugar (I used closer to 1 Tbsp)
  • 1/2 tsp fresh, minced ginger (I used powdered ginger)
  • 1 to 1 1/2 tsp red pepper flakes
  • 1 cup red bell pepper, thinly sliced
  • 1 cup snow peas
  • 2 Tbsp chopped peanuts


  1. Heat oil in a large skillet.  Add onion and saute until softened.  Add garlic, saute 30 sec, stir constantly.  Add chicken, saute until cooked through.
  2. Combine the water, soy sauce, cornstarch, brown sugar, ginger, and red pepper flakes in a bowl, whisk to combine.  Add mixture to pan and bring to a boil.
  3. Add bell pepper and peas to pan, cook for 2 minutes or until veggies are crisp tender and sauce thickens.  Sprinkle with peanuts. 

Greek Salad with Seasoned Naan
Recipe from Martha Stewart cookbook Great Food Fast


  • 3 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 1 tsp minced garlic
  • salt and pepper
  • 1 head romaine lettuce, chopped
  • 1 pint grape tomatoes, halved
  • 1 1/2 cups feta cheese
  • 1/2 medium red onion, thinly sliced
  • 1 cucumber, peeled and sliced
  • 1/2 cup kalamata olives, pitted
  • I also added banana peppers and chicken that I marinated in olive oil, lemon juice, oregano, rosemary, red pepper flakes, salt and pepper for an hour. 


  • Combine oil, vinegar, garlic, salt and pepper in a bowl – whisk to combine.
  • Toss dressing with the rest of the ingredients.

Seasoned Naan

Get some wheat naan, pita bread or lavash at the store.  Brush it with a mixture of:  1 Tbsp olive oil, 2 tsp red wine vinegar, 1/2 tsp lemon zest, 1 garlic clove, 1 tsp dried oregano, and salt/pepper.  Bake at 400 for a few minutes until heated and slightly browned. 


OMG, this salad was simply amazing.  I’ve been craving sour things lately, so the vinegar and lemon and salty feta was just perfect.  I even got some fancy olives from the deli.   Mmmm!!


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