Lemon Ginger Chicken Stir-Fry

2-4 Tbsp. oil

1-2 lb. chicken breast, cubed

8 oz. green beans, trimmed

1 cup chicken broth

1/4 lemon juice

2 1/2 Tbsp. sugar

1 Tbsp. soy sauce

1/2 tsp. salt

1/2 tsp. ginger powder

1 Tbsp. cornstarch

Sesame seeds

Rice

In a large frying pan, heat oil.  Add chicken and saute until golden brown and no longer pink in the middle.  Remove from pan.  Add more oil if needed and saute green beans until bright green and crisp-tender.  Remove from pan.

Place chicken broth, lemon juice, sugar, soy sauce, salt and ginger in pan over medium heat.  Bring to a boil.

In a small bowl, mixcorn starch with 2 Tbsp. water, then whisk into lemon sauce.  Bring to a boil and boil for 1 minute to thicken.

Add chicken and green beans to sauce.  Stir to incorporate.  Serve over brown rice garnished with sesame seeds.

Print recipe HERE.

Zucchini Bars

2 cup sugar

1 cup oil or buttermilk

3 eggs

2 cup - 2 ½ flour*

1 tsp. cinnamon

1 tsp. salt

2 tsp. baking soda

¼ tsp. baking powder

1 tsp. vanilla

2 ½ cup shredded zucchini

1 small carrot shredded

1 cup rolled oats

*Start with 2 cups of flour and if it seems too wet at the end, add a little more flour

Bake in a cookie sheet pan at 350° for 15-20 minutes. Cool and frost. Best eaten when cold.

Frosting:

½  cube butter

¾ pkg. cream cheese (6 oz)

1 tsp. vanilla

¼ tsp. almond extract

 2 ½ cup powdered sugar

Print recipe HERE.