Spicy Chicken Stir-Fry

Jennifer S.

1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup bottled Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Lightly Salted Cocktail Peanuts
2 cups hot cooked whole grain brown rice

Toss chicken with 1/4 cup dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 min. Add chicken mixture; stir-fry 4 to 5 min. or until chicken is done.
Stir in pineapple and nuts; cook 5 min. or until heated through, stirring occasionally.
Serve over rice.
Garnish with 1/4 cup chopped fresh cilantro or thinly sliced green onions just before serving.

Masaman Curry

Christina S.

2 Tbsp sugar
1/2 Tbsp salt
1 cup potato
1 Tbsp masaman curry paste
1/2 cup coconut milk
1/2 lb beef
1 Tbsp tamarind-optional
1 Cinnamon Stick-optional
1/4 cup cashews or peanuts-optional
2 pinches cardamom-optional
2 leaves bay leaf-optional

Peel and cut up potatoes into big chunks, 1x1x1 inch. Cut up beef and onion the same size. You can substitute chicken or lamb for beef, if you like.

Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking. When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough to cover all the meat. Add the rest of the ingredients, except for potatoes, onion and cashews. Stew for 1/2 hour or until beef is getting tender. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.

Yields 2-3 servings