Kung Pao Chicken

Recipe from:  http://fitfoodiefinds.com/2015/04/healthy-kung-pao-chicken/#_a5y_p=3635949
Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins
Serves: 4 servings

• 3 boneless, skinless chicken breasts, thinly sliced
• 2 Tbsp garlic, minced
• 2 Tbsp sesame oil
• 1 - 1.5 lbs. of fresh green string beans
• 2 Tbsp of low-sodium soy sauce
• 1 Tbsp sriracha
• 1 Tbsp chili paste (or more, to taste)
• 1 Tbsp honey (or more, to taste)
• Salt and pepper, to taste
• 1 tsp sesame seeds
• Optional: crushed peanuts/cashews
• Uncle Ben’s 90-second Ready Rice – Brown or Whole Grain

Directions

1. First, prep chicken by seasoning with salt and pepper and slicing into thin, bite-sized pieces. Set aside. Then, prep the green beans by cutting off both ends. Set aside. Prep stir fry sauce by mixing together soy sauce, sriracha, chili paste, and honey in a small bowl. Set aside.
2. Next, place one tablespoon of sesame oil and one tablespoon of minced garlic in a large sauce pan or wok. Turn to high-medium/high heat.
3. Add in chicken and sauté for about five minutes, or until partially cooked. Remove chicken and set aside.
4. Place another tablespoon of sesame oil and minced garlic in the pan and turn to high heat. Add in green beans and sauté for about five to seven minutes or until they begin to soften. Add in the chicken and continue to cook for approximately five more minutes or until the chicken is cooked all the way through.
5. Once chicken is cooked, add in stir fry sauce and reduce heat to low/medium and let cook down for a few more minutes.
6. Add in sesame seeds and let sit for at least five minutes so the sauce can thicken a bit more.
7. Prepare rice according to directions on package. Serve hot.

Miso Soba Noodle Soup

Recipe from:  http://cookingalamel.com/2013/11/miso-soba-noodle-soup.html
Makes 8 servings

• 8 oz. dried soba noodles
• 2 Tbsp olive oil
• 15 scallions, thinly sliced (white and green parts separated)
• 8 oz. mushrooms, cleaned and thinly sliced
• 8 cups vegetable broth
• 2 cups water
• 1/2 cup miso paste
• 8 cloves garlic, minced
• 1 Tbsp grated ginger
• 1 Tbsp low-sodium soy sauce
• 1 (14 oz.) package extra firm tofu, drained and cut into small cubes
• 4 cups fresh spinach

Directions

1. In a saucepan over medium heat, bring a pot of water to a boil. Add the soba noodles and cook for about four minutes, until tender. Drain and set aside.
2. In a large stock pot, heat the oil over medium heat. Add the mushrooms and white parts of the green onions, season with salt, and cook until the mushrooms are soft. Add the broth and water and bring to a boil.
3. Whisk in the miso paste, garlic, ginger, and soy sauce. Reduce the heat to a simmer. Add the cubed tofu, spinach, and green parts of the scallions. Cook until the spinach wilts.
4. Rinse the soba noodles under water briefly if they have clumped together, and add them to the soup just before serving. Divide evenly among bowls. Serve.