Ginger Honey Cashew Chicken

2 large chicken breasts, cut into strips

2 tsp cornstarch

1/2 tsp salt

1 T canola oil

2 tsp fresh minced ginger

1/2 cup chicken broth

1 T honey

2 green onions, chopped

1/8 tsp cayenne pepper (just a sprinkle)

1/3 cup roughly chopped roasted cashews

Directions:

Lay the chicken breast strips in a pie pan or large plate. Sprinkle with cornstarch, salt and ginger. Toss so all the strips are coated well and refrigerate for 20-30 minutes.

While the chicken is in the fridge, whisk together the chicken broth, honey, green onions and cayenne pepper. Set aside.

Heat the oil over medium high heat in a large skillet. Drop the chicken in and cook for about eight minutes. When chicken is done, remove and place on a plate to keep warm.

Deglaze the pan with the sauce and whisk well to get up any little bits of chicken stuck to the bottom of the pan. Simmer for a couple minutes and then add the chicken, as well as the cashews, back to the pan. Cook for another five minutes so that the sauce can thicken and the chicken can warm back up if cool.

http://www.eatliverun.com/ginger-honey-cashew-chicken/

Broiled Ranch Chicken

Super delicious and EASY chicken

2 large chicken breasts
1 packet Hidden Valley Ranch dressing or dip mix
1/4 cup olive oil
2 TBSP Red Wine Vinegar

Serves 3-4

Defrost chicken and cut into strips that are the same thickness (I do just smaller than 1/2 inch width)
Mix together ranch seasoning, olive oil, and red wine vinegar in a 1 gallon ziplock bag.
Add chicken to bag and coat the chicken with the mix. Seal closed.
With your fist or a tenderizer, pound the meat against the counter (while in the bag) for a few minutes.
Put bag in fridge for at least 30 minutes (I did 1 hour and it was really moist. Can also do overnight).
BROIL chicken in a glass dish for about 10-15 minutes. (Chicken will brown and will look done).

TADA!!! That's it!

Food Storage Honey Whole Wheat Bread

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like. I use my own ground wheat)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. Makes one loaf. 

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

http://everydayfoodstorage.net/wonders-of-bread