Cooking

Instructions

Cooking

Instructions

Cooking

Instructions

Cashew Chicken Stir Fry
1. Thaw completely in refrigerator.
2. Start water to boil for the Jasmine rice and cook according
to directions.
3. Heat large sauce pan, stir fry chicken until golden, about 5
minutes. Transfer to plate.
4. Stir fry peppers & onions for about 3 minutes.
5. Transfer chicken back to pan, and continue cooking until
chicken is no longer pink.
6. Add bag of chicken broth, stir fry for one minute.
7. Add cashews and stir fry for one more minute.
Serve over noodles.

Cooking

Instructions

Sautéed Dijon Chicken with Peaches
1.Thaw completely in the fridge.
2. Preheat (medium) a large fry pan add 1 Tbsp vegetable oil. Begin rice according to directions.
3. Remove chicken from bag and pat dry with paper towel. Cook for 2-3 minutes on each side.
4. Add garlic & Rosemary and cook another 2-3 minutes.
5. Whisk peach juice, chicken broth & mustard with the cornstarch to make a sauce.
6. Stir in peaches and green onions – heat through.

7.  Serve over cooked rice. Voila dinner is served!

Cooking

Instructions

Thai Thigh Chicken

1. Thaw completely in the fridge.
2. Preheat the oven to 325°F.
3. On the stovetop over medium high heat, brown the chicken on both sides in a large skillet. Place in a medium casserole dish.
4. Add the onions and garlic to the skillet and cook over medium heat until tender.
5. Stir in the spice/peanut butter mix just until combined.
6. Now stir in the coconut milk and stir just until combined smoothly with the other ingredients.
7. Pour the mixture over the chicken, cover and cook 1 hour.

Just before serving the chicken, stir in the lime rind and juice.  Heat Naan Bread if desired.