Chicken Stir Fry

2 chicken breasts, chopped into small pieces
1/4 cup flour
1 T. oil
A broccoli bunch or two.  don't eat the butt end, like Kevin.
1/4 cup soy sauce
1/4 cup water
1/2 cup brown sugar
1 T.-ish of sesame seeds (optional)
Peanuts

Coat chicken in flour.  Fry the chicken on up in the oil.  Meanwhile, combine soy sauce, water and brown sugar in a bowl.  Pour that mixture over the chicken and let it thicken up a minute.  Then add the broccoli, and let that cook until it's bright green.  Next, add the sesame seeds, if desired.  Serve over rice.  Add peanuts to the whole ensemble, but just keep in mind that peanuts do not fare well in leftovers, so don't go to crazy.

Mulligatawny Soup

This is the meal I made the night you bailed on us, so we found another person of half-Asian descent to come over. :) 
But, it was good, and easy and cheap to make, and someday I will make it for you, my favorite half-Asian.

1 T. olive oil
1/2 onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled (don't be scared)
1 cup thinly chopped celery, about 3 stalks
1/4 cup all-purpose flour
2 T. curry powder or 1 T. hot curry powder
6 cups low-sodium chicken broth
1/2 Granny Smith or other tart apple, cored, peeled and chopped ( I have make this twice now, and I used a Gala apple the second time and like it better)
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
3/4 cup whipping cream

In a large pot, heat the oil over medium heat until rippling and hot.  Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes.  Stir in the flour and curry and cook for one minute, stirring constantly.  Slowly whisk in the broth until well combined and bring the soup to a simmer.  Cook at a low simmer, stirring occasionally for 8-10 minutes.  Add the chopped apple, rice, chicken, salt, thyme, and pepper.  Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender.  Add the cream, warm the soup through, and serve.

Sticky Orange Chicken

2 lbs. boneless skinless chicken breasts, cut into 1 inch cubes
1 1/2 cup flour
1 egg, beaten
Oil (for frying)

Sticky Orange Sauce:
1 1/4 cup orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 T. soy sauce
1 T. orange zest
1 cup brown sugar
1/2 t. ginger root (or powder)
1/2 t. garlic (or fresh garlic)
1 bunch green onions, sliced
1/4 t. red pepper flakes
3 T. cornstarch
2 T.-1/4 cup water, depending on how thick you want your sauce

Combind flour, salt and pepper.  Dip chicken pieces in egg mixture and put in flour mixture to coat.  Deep fry the chicken in 1/2 inch of oil (I fear I used way to much oil) at 375.  Or, to save on calories, saute in a large wok or pan with a couple of tablespoons of oil.  Cook until chicken is crispy and golden brown.  Cook in batches and set aside.

Meanwhile, while Adriane cooks the chicken, in a large saucepan combine lemon juice, orange juice, rice vinegar, and soy sauce.  Blend well over medium heat for a few minutes.  Stir in brown sugar, orange zest, ginger, garlic, and onion.  Bring to a boil.  Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly.  Slowly (or not) stir cornstarch mixture into sauce until it thickens.  Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.  Serve over rice.

Raspberry Spinach Salad

Salad:
Spinach
2-3 chicken breasts, seasoned with salt and pepper, and cooked on the BBQ
Croutons ( sorry, none for you anymore, my gluten-free gal)
1 pkg. raspberries, fresh
1/2 c. candied pecans (I made these wrong, I looked up a picture today.  Ooooooooopssssssssssssssssssss)
1 pkg feta cheese (or monterey jack seems to be a good substitute)
1 medium red onion, sliced (Optional, I opted to not)

Dressing:
1/2 cup raspberries, fresh or frozen
3/4 cup raspberry jam
1/4 cup blueberries, fresh or frozen
1/2-3/4 cup sugar, depending on how sweet you like it (I did 1/2 cup)
1/4 cup apple cider vinegar
1/4 cup white vinegar
1/4 cup vegetable oil, pour in slowly to emulsify
1 garlic clove (I ran my garlic through the zoomer before blending it with the other ingredients)
1 tsp salt

Blend the dressing up until it's smooth. Assemble your salad.