ISO use for chicken chunks

[RUSTYSMOM]

I prepped 1 lb of 1 inch chicken chunks on Sunday in preparation to make cashew chicken tomorrow pm for dinner. However I did not get out to get cashews or chilli paste with garlic as planned. As suggestions for how I can prepare this for dinner?? Easy and tasty? TIA!

[MaryH]

In what I call trashcan stirfry take whatever vegetables are in the frig (usually carrots, bell peppers and celery here) and chop them - add onion too if you want. (Even broccoli which I detest would work.) Mince some garlic.

Heat oil. Brown garlic. Add chicken. Cook through. Add vegetables. Add some teriyaki sauce and a little brown sugar (regular sugar would also work).

After it cooks for a couple of minutes add a small amount of cornstarch to thicken sauce.

Viola, stirfry.

(Now I confess, I have an jar of chili paste in the frig and I always throw it in. I also usually have nuts but half the time forget to throw them in - oh, well - less fat that way.)

[RUSTYSMOM]

Thanks MaryH - soounds like a great way to clean out the fridge and make a yumy dinner!

[Andrew]

I always use this one when there is left over chicken and it's wonderful!

I always tweak the ingredients removing sodium and exchanging lemon juice or lemon peel. I also use Aspartame (NutraSweet) when it won't be cooking.

{ Exported from MasterCook Mac }

Hopping John (Leftover chicken) ***
Recipe By: Cooking Light, Jan/Feb 1993, page 55
Serving Size: 3
Preparation Time: 0:08
Categories: Meats Andrew's Favorites

6 tablespoons chopped onion
1/4 cup white vinegar
1 can blackeyed peas, canned drained and rinsed
1 tbsp olive oil
1/2 c red onion chopped
1/2 cu celery chopped
3 cloves garlic minced
2 tbsps lemon juice
1 1/2 c long-grain rice cooked
1/4 teaspoon hot sauce
1 teaspoon dried whole oregano
2 ea chicken breast halves without skin cooked/chopped
1 dash liquid Barbecue Smoke®
1 ea tomato sliced 1/4" thick

Combine 1/4 cup plus 2 tablespoons chopped onion and white vinegar. Let stand 30 minutes; drain and set aside.

Heat oil in a small skillet over medium heat. Add onion, celery, and garlic; saute 5 minutes or until tender. Remove from heat, and add to peas.

Stir in rice, oregano, and hot sauce; cover and simmer 15 minutes. Stir in chicken, pepper, liquid smoke, and cook an additional 10 minutes. Yield: 6 servings (serving size: 1 cup pea mixture and 1 tablespoon onion mixture).
Notes: Wonderful

Per serving: 466 Calories; 6g Fat (12% calories from fat); 22g Protein; 80g Carbohydrate; 43mg Cholesterol; 307mg Sodium