Lemon Chicken Zucchini stirfry

This is our go-to stirfry. Dont let the instructions scare you, it is quick to cook up and easy to do.

1 1/2 lbs chicken breasts or thighs

1/4 cup chicken broth

1 Tbsp cornstarch

2 Tbsp soy sauce

1 tsp sugar

2 Tbsp cooking oil

1 tsp grated gingerroot

3 1/2 cup sliced zucchini

2 Tbsp lemon juice

Cut chicken into 1 inch pieces Blend chicken broth into cornstarch; stir in soy sauce and sugar. Set aside.

Preheat wok over high heat; add cooking oil. Stir fry gingerroot in hot oil for 30 seconds. Stirfry half of the zucchini for 2-3 minutes or until crisp-tender. Remove from wok. Stirfry remaining zucchini 2-3 mintues. Remove from wok. (add more oil if neccessary) Add half the chicken to the hot wok; stirfry 2 minutes or til done. Remove chicken. Stirfry remaining chicken 2 minutes. Return all chicken to wok. Stir broth mixture; stir into chicken. Cook and stir till thickened and bubbly. Add zucchini and lemon juice; cover and cook 1 minute more. Serve over rice.

Chicken and Corn Chili

This is a light recipe and went great with my rolls.

2 Tbsp olive oil

1 onion, chopped

1 green bell pepper, cored and chopped

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp chili powder

1 can (14.5 oz) low sodium chicken broth

1 can (14.5 oz) diced tomatos, drained

1 1/2 lbs boneless, skinless chicken breasts, cut into bite size pieces

1 box (10 oz) frozen corn, thawed

2 cans (15 oz each) cannellini beans, drained and rinsed

3/4 tsp salt

shredded cheddar cheese

1. Heat oil in large pot over medium heat. Add onion and green pepper. Cook, stirring, 5 minutes. Stir in cumin, coriander, and chili powder; cook 1 minute.

2. Stir in chicken broth and tomatoes. Bring to a simmer. Add chicken. Cover and dsimmer over low heat for 10 minutes or unitl chicken is cooked through.

3. Stir corn, beans and salt into pot. Heat through. Spoon into bowls and top with shredded cheese.