Vegetable & Chicken Stir Fry



  • 1/4 cup canola oil
  • 1 medium onion, halved and thinly sliced
  • 1/2 pound skinless, boneless chicken thighs, cut into thin strips
  • 1 tablespoon Asian fish sauce
  • 1 small head of broccoli, cut into 1-inch florets
  • 1 celery rib, thinly sliced
  • 4 ounces snow peas (1 1/2 cups)
  • 1 garlic clove, thinly sliced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon sambal oelek or Chinese chile-garlic sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 cup mung bean sprouts
  • 2 tablespoons shredded basil leaves
  • 1 tablespoon fresh lime juice
  • Steamed jasmine rice, for serving


    1. Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.
    2. Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken to the wok along with any accumulated juices. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil and lime juice and toss well. Transfer to a bowl and serve right away, with steamed jasmine rice.


    Green Chicken Masala

    An easy favourite and quick dinner with steamed rice and a steamed veggie on the side. We like green beans or broccoli.



    • 2 cups cilantro leaves
    • 1 cup mint leaves
    • 1 jalapeño, coarsely chopped
    • 4 garlic cloves, crushed
    • 1/4 cup fresh lemon juice
    • 1/2 cup water
    • 2 tablespoons canola oil
    • 1 onion, finely chopped
    • 8 skinless, boneless chicken thighs (1 3/4 pounds), cut into 1-inch pieces
    • 1 1/2 teaspoons turmeric
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon ground cardamom
    • 1/8 teaspoon ground cloves
    • 1 cup unsweetened coconut milk
    • Kosher salt
    • Basmati rice, for serving


    1. In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.
    2. In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve with basmati rice.


    Buffalo Chicken Lettuce Wraps: 5 Minute Dinners

    Pick up a rotisserie chicken at the grocery store and you’ve got dinner ready to go in no time. The possibilities are very literally endless: enchiladas, casseroles, soups, pasta, whatever you feel.
    And if you’ve got a chicken, why not buffalo it? The classic two-ingredient sauce comes together in mere seconds and the addition of chopped celery and blue cheese crumbles makes this dish like a whole plate of wings wrapped up in one bite. Our version here uses lettuce as a refreshing carb-free option, but you could obviously sub in tortillas here to make it a little heartier.

    Buffalo Chicken Lettuce Wraps

    Serves 4
    ¼ cup hot sauce
    4 tbsp. butter
    1 rotisserie chicken, meat shredded
    2 stalks celery, chopped
    8 romaine or butter lettuce leaves
    1 cup blue cheese crumbles
    1. In a large skillet, melt butter with hot sauce over medium heat. Stir in chicken and celery until heated through.
    2. Divide mixture among lettuce leaves, top with blue cheese, and serve

    Chickpea Tabbouleh: 5 Minute Dinners

    Take 5 is a PEOPLE Food series with a mission: Get a star-worthy meal (or dessert or cocktail) on your table in either 5 minutes or using only 5 ingredients. Each recipe has been bravely tested, tasted and approved by our food editors for your eating pleasure. If you’re hungry for more recipes, we’ve got you covered.

    Tabbouleh is a classic Middle Eastern dish made with chopped veggies, herbs, olive oil, lemon juice, and usually a starch like bulgur or couscous. For our recipe, we swapped in another favorite from the region: chickpeas. Because they’re packed with protein, this works great either as a side dish for grilled meats or as a vegetarian main course.

    Chickpea Tabbouleh

    Serves 4 as a main dish or 6 as a side
    2 15.5-oz. cans chickpeas, drained and rinsed
    1 cup cherry tomatoes, halved
    1 medium cucumber, chopped
    2 tbsp. lemon juice
    ⅓ cup extra virgin olive oil
    1 ½ cups parsley leaves
    ½ cup mint leaves
    Pita bread, for serving (optional)
    In a large bowl, add chickpeas, tomatoes and cucumber. In a food processor, add remaining ingredients, season generously with salt and pepper and pulse until smooth. Toss dressing with chickpea mixture and serve with warm pita bread, if desired.

    Source: people

    Refreshing Summer Salads

    Why Side Salads Are the Best Salads

    The utterance "I'm going to get a salad" often evinces visions of diets and other streaks of healthy eating. But, if you're asking me, leafy greens and their accompaniments are anything but punishment. On the contrary, our favorite green salads emanate fresh vibrancy with every invigorating bite. Plus, when they're enjoyed as a main dish, they bring a certain brightness to the main event. Next time you're on the hunt for a side dish, think of these glorious side salad recipes for all kinds of leafy greens.

    Spinach Salad with Goat Cheese and Walnuts


    Toss together Food Network Kitchen's wholesome Spinach Salad with Goat Cheese and Walnuts (pictured above) for a leafy green side topped with the bold tang of goat cheese. Each forkful of tender baby spinach gets a coating of a luscious homemade vinaigrette that features an extra dose of nuttiness thanks to three tablespoons of walnut oil.

    Green Salad with Strawberry Balsamic Vinaigrette

    Mixed Greens

    When your salad involves a blend of leafy greens, you get a well-textured dish that excites every bite. Rachael Ray's Green Salad with Strawberry Balsamic Vinaigrette gets it green from your choice of romaine or mixed greens, while mixing balsamic vinegar with two teaspoons of strawberry jam makes for a fruity dressing. It may not be the peak of strawberry season just yet, but you can still get your hands on the ruby-red berries at your supermarket without a problem.

    Kale and Apple Salad


    Even after all this time, anyone who's anyone is eating kale. Bring the hearty green-leafed veggie into a Kale and Apple Salad that's studded with the sweetness of dates, apples and almonds. When lemon vinaigrette and pecorino cheese are added to the mix, you get a most-flavorful union of flavors that'll have you making this side salad as a main in the future.

    Arugula Salad with Olive Oil, Lemon and Parmesan Cheese


    Especially when you're enjoying a salad as a side dish, simplicity is key. With a peppery, flavor-packed ingredient like arugula on your hands, you don't need much else. Tyler Florence's low-maintenance Arugula Salad with Olive Oil, Lemon and Parmesan Cheese has the majority of the ingredients in its name, besides the compulsory sprinkling of salt and pepper.

    Creamy Bibb Salad


    Drizzle crunchy Bibb lettuce with a creamy dressing amplified with anchovies, lemon, sour cream and herbs. Food Network Magazine's Creamy Bibb Salad is so easy it just takes 10 minutes to toss together.

    Greek Salad


    It wouldn't be a complete list without the inclusion of a salad favorite: romaine lettuce. Bring it into another favorite, Greek Salad, for a classic recipe brimming with veggies, feta cheese and briny Kalamata olives.

    Cheddar-Bacon Wedge Salad


    When The Pioneer Woman is faced with a head of iceberg lettuce, she makes it into her crowd-pleasing Cheddar-Bacon Wedge Salad from Food Network Magazine. With a creamy buttermilk dressing, crispy thick-cut bacon and cheddar cheese, it's a hearty salad you'll have a hard time keeping to the side.
    Get more greens recipes from our friends:
    Creative Culinary: Mixed Greens with Smoked Mozzarella and a Warm Roasted Garlic DressingThe Cultural Dish: Three Quick and Easy Salad RecipesNapa Farmhouse 1885: Salad Greens with Sun Dried Tomato VinaigretteRed or Green: Salad Greens with Basic Balsamic VinaigretteThe Heritage Cook: Chopped Steakhouse-Style Salad (Gluten-Free)Weelicious: Southwestern SaladTaste with the Eyes: Teacher Appreciation Farmers Market SaladSwing Eats: Kale Salad with Lemon, Pecorino Romano, and Toasted WalnutsVirtually Homemade: Spinach and Bacon SaladDomesticate Me: 8 Gorgeous Green Salads for SpringElephants and the Coconut Trees: Arugula and Grapefruit SaladDishin & Dishes: Tangle Thai Rainbow SaladHomemade Delish: Grilled Pineapple Spinach SaladIn Jennie's Kitchen: Cabbage, Apple, Sesame Seed Salad

    Mini Meat Loaves

    Omg my mouth is watering right now this looks so easy and delishious and i'm so hungry right now. I love this idea of the potatoes lining the pan, saves using flour all the time but still gives you those yummy carb comforts lol. Off to get my kids to cook dinner. Enjoy!


    Pot Sticker Dumplings and Soy-Vinegar Sauce

    1/2 cup soy sauce
    1 teaspoon rice vinegar
    1/2 teaspoon toasted sesame oil
    2 teaspoons sugar
    1 whole scallion, trimmed and sliced
    1 hot green chili, thinly sliced
    2 tablespoons water