Posts Tagged ‘Sweet red peppers’

Sesame Citrus Chicken Stir-Fry

Sesame Citrus Stir-Fry

Sesame Citrus Stir-Fry

Taking the Produce Geek’s buying advice this week, I found some beautiful sweet red peppers at our local grocery store. I often feature them in my stir-frys because they’re absolutely delicious and add a bold splash of color to any dish. Tossed with green and red cabbage, fresh crisp green beans and grilled chicken breast, the peppers make this creation really “pop” visually – and the sesame citrus sauce takes already great-tasting ingredients to the next level of “can’t get enough”! 

Serve this stir-fry over brown rice or whole grain linguine – or simply by itself (my personal favorite!). 

Vegetarian/vegan version: Lentils would make a super substitute for the chicken.

Gluten -conscious: The recipe is gluten-free if you use rice or gluten-free pasta.

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert insight every week.

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Sweet red peppers – 2 large, cut into slices and then crosswise into bite-sized pieces

    The raw materials you'll need for the Sesame Citrus Stir-fry

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

Other ingredients…

  • Fresh green beans – 3 cups, snapped in half crosswise
  • Green cabbage –  2 cups, chopped into bite-sized pieces
  • Red cabbage – 2 cups, chopped into bite-sized pieces
  • Grilled Chicken – 1 pound, cut into strips
  • Brown Rice or whole grain pasta (optional) – 4 cups, cooked
  • Garlic – 2 cloves, minced
  • Sesame seeds – 1 Tbsp
  • Sesame oil – 1/4 cup
  • Raw apple cider vinegar – 3 Tbsp
  • Orange peel spice – 1 Tbsp
  • Bragg’s Liquid Aminos (or light soy sauce) – 1 Tbsp
  • Sea salt – 1/4 tsp
  • Fresh ground black pepper – 5 dashes
  • Canola oil – a little more than a Tbsp or so for non-stick cooking purposes

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the sesame oil, apple cider vinegar, liquid aminos (or soy sauce), orange peel spice, sea salt & pepper in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tsp canola oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add sesame seeds & garlic until they start to brown.
  4. Add another 1 Tbsp of canola oil to the pan/wok. Then add red pepper, green beans & cabbage.
  5. On medium heat, stir until green beans are slightly tender (approximately 10 minutes).
  6. Add the stir-fry sauce and grilled chicken.
  7. Stir until all ingredients are evenly distributed.
  8. Serve over rice or pasta (or on its own!).
Makes 4  servings – Eat well!

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!


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.

Squash Stir-fry Salad with Banana Dressing

Squash Stir-fry made with Produce Geek's weekly picksSometimes – especially when summer rolls around – I like to put a little twist on a stir-fry by serving it over greens rather than rice. With the picks the Produce Geek recommended this past week, it was the perfect time to do just that. And that’s exactly what I did.  Although completely vegetarian, this dish has staying power. It’s no “sissy salad”! A unique characteristic of this one is how the apple cider vinegar and lime juice are subtle, yet prominent enough to rein in the sweetness of the banana dressing.

What You’ll Need:

First the Produce Geek’s picks…

  • Green squash – 2 cups, chopped
  • Sweet red pepper – 2 cups, chopped
  • Organic green leaf lettuce – 2 cups, torn into bite-size pieces
  • Organic red leaf lettuce – 2 cups, torn into bite-sized pieces
  • Banana – 1 small

Produce Geek's picks of the week - Green squash, sweet red peppers, bananas, and organic green and red leaf lettuce

Other ingredients…

  • Sweet onion –  1 cup, chopped
  • Jalapeno pepper – 1 medium (optional)
  • Pinto beans – 2 cups (dried and cooked, or from a can and drained)
  • Fresh lime
  • Raw apple cider vinegar – 2 Tbsp.
  • Milk – 3/4 cup
  • Plain Greek yogurt – 1 cup
  • Cinnamon
  • Sea Salt
  • Course ground black pepper
  • Olive oil
  • Cilantro (optional)

Get cooking…

  1. Warm approximately 1 Tbsp olive oil on medium heat  in a large, deep frying pan or wok.
  2. Add onions, sweet red pepper, green squash, jalapeno pepper and about 1/2 tsp sea salt to the pan.
  3. Stir often and cook until tender, but not soggy.
  4. Add pinto beans and apple cider vinegar and stir until thoroughly heated.
  5. Let cool for approximately 10 – 15 minutes and serve over bed of organic green leaf and organic red leaf lettuce.
  6. Top with banana dressing (below) – Or if  you’re not a fruity dressing kinda person, use what you like best.

Banana Dressing…

  1. In blender or food processor, place milk, Greek yogurt and banana and blend until smooth.
  2. Add dash of cinnamon, pinch of black pepper, and about 1/4 tsp. sea salt and stir until mixed throughout.
  3. Pour over stir-fry salad per individual taste.
  4. Squeeze fresh lime over dressing on each plate and garnish with cilantro
Makes approximately 4 servings
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