Sweet and sour chicken over bok choy

Ingredients:
1 large chicken breast (1-2 pounds? you can also use other meat)
1 stalk of scallion (chop white part, dice green part)
2 cloves garlic sliced
1 cup potato starch (or other frying batter)
2 tsp salt and pepper (season salt)
2 Tsp sweet and source sauce (or any other chinese stir fry sauce)

2 stacks of bok choy (baby bok choy or any similar green vege)
1 Tsp squid/fish/soy based seasoning sauce
1 tsp sugar

Cut chicken into small bite pieces, add in salt and pepper, cover and shake it couple times, then let it sit for 10min. Pour in half cup of starch, squish around with your hand, cover all the chicken pieces. Pour in the other half of starch, this time lightly stir the chicken so they are evenly covered and won’t appear slimy. You want to stir alittle so the flour doesn’t just come off when frying.
Deep fry the chicken pieces (see 3rd part of Imitation Samosas), they should float when done. Set aside.
Peel, seperate and clean individual leave of bok choy. Boil one pot of water, put in bok choy, white part down. After it boils again, drain the bok chok. You can either stir fry the bok choy in squid sauce or sugar in a pot, or just shake it. Dish the bok choy, lay them out on the plate if you like.
Heat 1tsp of oil in a wok or large frying pan, add in white scallion and garlic, stir alittle, you should smell the aroma. Pour in sweet sour sauce, add chicken stir alittle. Dish on top of bok choy, sprinkle the green scallion.

Grilled chicken and squash

Ingredients:
half of squash, zuccini, eggplant
quater of onion
2 pieces of chicken breast
McCormick lemon herb marinade

Best to thaw chicken in the fridge for few hours, but if you need to use microwave, try short burst of 10/20 sec, don’t over do it. Cut (slice) chicken in to smaller pieces (cooks faster), marinade for 15min (could combine with thawing). Slice vegetables, slanted for larger pieces.

Heat up grill, spray/brush some oil. Dump the onion in first, then other vege. Flip over when grill mark shows on first side. Push aside to make room for chicken, grill til both side are fully cooked. But don’t over cook, or meat will be very dry.

Dijon Chicken Tarragon

ingredients 2 (14-ounce) cans chicken broth 4 boneless, skinless chicken breasts, 6 to 8 ounces 2 tablespoons butter 2 tablespoons flour 1 tablespoon Dijon mustard 2 tablespoons chopped fresh tarragon or, 2 teaspoons dried Salt and freshly ground black pepper

Directions:

Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes.
Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter.
Slowly pour cooking liquid back into the pan, add flour until appropriately thickened, combining with a whisk.
Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors.

mushroom rice

Lipton rice & sauce - mushroom 1 piece of chicken breast, cut in to bite size chunks 1/2 cup sliced baby portobello mushroom 1/4 cup chopped onion

cook the rice as directed on the package. usually is boil the content of the packet in 2 cups of water and 1 Tsp of margarine/butter. turn down the heat after it start to boil. stir often until it's mostly one blob. you can throw everything in rice cooker, so you wont need to watch over it.
in a small pan or pot, heat up 1 tsp of butter or oil. throw in onion, mushroom and chicken, stir fry until chicken is no longer pink. dish, sprinkle some pepper and enjoy.