Posts Tagged ‘Cashews’

Chicken and Apricot Stir-fry in Ginger Sauce…with Nutty Peach Appetizer

Because today’s post is something of a “ribbon cutting” for From Pick to Pan, WELCOME! You can read more about my inspiration for sharing these posts on my About This Blog page. But to summarize, I’m a natural foods fan and devoted follower of the Produce Geek’s weekly recommendations for what fruits and vegetables have the best flavor and price – right now! So, every Wednesday, I publish a stir-fry or salad recipe that puts a few of  his picks for the current week into delicious action. 

Creative, simple, healthy. Something for everyone. And I invite and encourage you to take artistic liberty with these recipes. Substitute meat for beans, beans for meat, snap peas for snow peas, snow peas for snap peas…and share comments to let the rest of us know about the twists you’ve made to make these creations your very own!

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Although not traditional stir-fry fare, two of the Produce Geek’s suggestions this week captured my mind’s eye immediately: Apricots and White Peaches. 

"Raw" Materials for July 6, 2011 Post

"Raw" materials for this week's recipe

In this gluten-free stir-fry, I used some favorite stir-fry staples: broccoli, bok choy, sweet red peppers, onions and grilled chicken breast – then added sliced apricots to give the dish an unexpected sweetness and tang. The ginger sauce adds another layer of taste to bring out the flavors of the other ingredients without overwhelming them.

I didn’t incorporate the white peaches into my stir-fry, but rather into a sweet & salty, nutty appetizer (which could serve as fantastic light dessert instead). 


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • 4 medium/large apricots – cut into halves, pitted, then cut into slices

    Chicken and Apricot Stir-fry

    Chicken & Apricot Stir-fry

Other ingredients…

  • Broccoli –  3 cups, cut into bite-sized pieces
  • Bok Choy – 3 cups, chopped into slightly larger than bite-sized pieces
  • Grilled/cooked boneless chicken breast tenderloins – 1 pound
  • 2 Large sweet red peppers – chopped into bite-sized pieces
  • Sweet onion – 1 cup, chopped into bite-sized pieces
  • 3 Garlic cloves – minced
  • Peanut oil – 1/3 cup (plus a little extra for prepping the pan)
  • Raw apple cider vinegar – 1/4 cup
  • Fresh ginger root – 1/4 cup, minced
  • Orange juice – 3 Tbsp
  • Honey – 2 Tbsp (I prefer raw honey, but regular will do)
  • Bragg’s Liquid Aminos (or substitute light soy sauce) – 2 Tbsp
  • Cayenne pepper – a few optional dashes
  • Brown rice – 2 – 3 cups cooked

Get cooking…

  1. Warm a tsp of peanut oil in a large deep frying pan or wok on med-high heat.
  2. Add garlic cloves and onions and brown for approximately 3 minutes.
  3. Add broccoli, bok choy and red pepper.
  4. Stir often and cook until tender, but still maintaining some snap (approximately 10-12 minutes).
  5. In a medium bowl, make ginger sauce: combine peanut oil, apple cider vinegar, ginger, liquid aminos (or soy sauce), orange juice and honey. Whisk well to mix ingredients.
  6. Add ginger sauce, apricots, grilled chicken and a few dashes of cayenne (optional) to the stir-fry. Stir until all ingredients are warmed and mixed thoroughly (approximately 3 minutes).
  7. Serve over brown rice.
Makes 4 servings

What You’ll Need For the Appetizer:

First the Produce Geek’s picks…

  • 2 White peaches – cut into chunks

    Nutty Peach Appetizer

    Nutty Peach Appetizer (doubles as a light dessert)

Other ingredients…

  • Raw peanuts (or roasted & salted) – 4 Tbsp
  • Sea Salt – a few light dashes (skip if using roasted, salted peanuts)
  • Cilantro – dried, 3-4 pinches

Get cooking…

  1. Combine peach chunks, peanuts, sea salt and cilantro in a medium bowl and stir until ingredients are evenly distributed.
  2. Spoon into individual serving glasses or dessert cups.
Makes 4 servings
ENJOY! And remember to subscribe to this blog by email or RSS to get my weekly recipes automatically. Subscribe also to the Produce Geek’s “Eat This Now” blog to keep on top of the best produce picks each week.
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Broccoli and Snow Peas Stir-fry With a Mediterranean Twist

There was something in the Produce Geek‘s picks this week that inspired me to go a little Italiano. With balsamic vinegar and grapes as key ingredients in concert with some typical stir-fry favorites, this creation has a tangy sweetness that makes it stand out from the crowd.

Produce Geek's picks transformed into a stir-fry

What You’ll Need:

First the Produce Geek’s picks…

  • 2 Medium vine-ripened tomatoes – cut in half, then thinly sliced
  • Red seedless grapes – 1 cup, sliced into halves

    Produce Geek's recommendations for this week

    "Raw" materials for this week's stir-fry

  • Green seedless grapes – 1 cup, sliced into halves

Other ingredients…

  • Broccoli –  3 cups, cut into bite-sized pieces
  • Snow peas – 3 cups
  • Grilled/cooked boneless chicken breast – 1 pound cut into thin slices or chopped
  • Brown basmati rice – 3 cups
  • 3 Garlic cloves – chopped into small pieces
  • Cashew pieces – 3/4 cup
  • Olive oil – 1/2 cup (plus a little extra for prepping the pan)
  • Balsamic vinegar – 2 Tbsp.
  • Dill Weed – 1 Tsp.
  • Sea Salt – 1/4 Tsp.
  • Course ground black pepper

Get cooking…

  1. Warm a small amount of olive oil and garlic cloves on medium heat  in a large, deep frying pan or wok.
  2. Add snow peas and broccoli.
  3. Stir often and cook until tender, but still maintaining some snap. (Approximately 10 minutes)
  4. Add tomato slices and continue to stir on medium heat for approximately 3 minutes.
  5. Add Balsamic Vinaigrette (*see instructions below), chicken, grapes and cashew pieces.
  6. Stir until all ingredients are mixed evenly.
  7. Serve over brown basmati rice.

*Balsamic Vinaigrette…

In a small bowl, combine olive oil, basalmic vinegar, dill weed, sea salt and a couple pinches of course ground pepper

Makes approximately 4 servings.  Enjoy – perhaps with a nice glass of Chianti!
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