Try these quick and healthy meals your family can enjoy after a crazy day of work, school, practices, and homework assignments. Ensure some quality family time around the dinner table before another busy day begins with a few of these simple recipes.
Chicken Stir-Fry with Asparagus & Cashews
- 1/2 cup raw cashews
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
- 2 tablespoons Asian sesame sauce
- 2 tablespoons vegetable oil
- 1/2 cup chicken stock or low-sodium broth
- 1 pound asparagus, sliced on the diagonal, 1 inch thick
- 1 tablespoon fresh lime juice
- 1/8 teaspoon cayenne pepper
- 1/2 cup chopped basil
- 1/4 cup chopped chives
- Freshly ground black pepper
1.Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
2.In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon; transfer the chicken to a clean bowl.
3.Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon; transfer the asparagus to the bowl along with the chicken.
4.Add the remaining 1 tablespoon of sesame sauce to the wok, lime juice, and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away.
For more on this light and healthy recipe, visit http://www.foodandwine.com/recipes/chicken-stir-fry-with-asparagus-and-cashews
Mustard-Baked Chicken with a Pretzel Crust
- 1/2 pound hard pretzels, coarsely crushed (4 cups)
- 1/2 cup canola oil
- 1/2 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 1/4 cup water
- 3 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 6 large skinless, boneless chicken breast halves
Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.
Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.
Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper part of the oven for 20 to 25 minutes; or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.
Note: Serve with your family’s vegetable of choice
For more on this recipe, visit http://www.foodandwine.com/recipes/mustard-baked-chicken-with-a-pretzel-crust