Stir-Fried Chicken

If you're in a hurry, cook the chicken the night before until it's almost done. Cut it into bite-size pieces, place it into a plastic bag, and refrigerate overnight. Also cut up your veggies the night before and refrigerate overnight.

2 whole chicken breasts, skinned, boned and pounded thin

For the marinade:
1/4 cup sherry or sweet vermouth
2-3 tablespoons soy sauce
1/2 teaspoon sugar
dash of ground ginger (or 1/4 teaspoon minced ginger)
dash of garlic powder (or 2 cloves minced garlic)
dash or two of dry mustard

3 tablespoons vegetable oil
1 pound sliced mushrooms
1 6-ounce package Chinese pea pods thawed and drained
1/2 cup sliced zucchini
1/2 cup sliced yellow squash
2 scallions diagonally cut
1 cup chicken broth (or water)
2 tablespoons cornstarch

hot cooked rice or quinoa

Cut chicken breasts into bite-size pieces and set aside. Combine next six ingredients, stirring well. Add chicken. Cover and refrigerate 1 hour. (If you're short on time, eliminate that step.) Drain chicken, reserving marinade.

Pour oil around the top of preheated wok or skillet, coating the sides. Allow to heat at medium high (325 degrees) for 2 minutes. Add chicken and stir-fry 2-3 minutes. Remove chicken from wok or skillet and set aside. Add vegetables and stir-fry two minutes.

Combine chicken broth, reserved marinade, and cornstarch. Stir well. Pour over vegetables. Cook, stirring constantly, until slightly thickened. Return chicken to wok or skillet. Stir well. Serve over rice.

Yield: 4 servings

Blueberry Muffins

These muffins are a big hit with our family. You may need to make two batches because they go fast!


8 ounces vanilla yogurt or sour cream
one egg (or 1/4 cup water)
1/4 cup orange juice
2 tablespoons canola or vegetable oil
1 teaspoon vanilla flavoring
2 cups all-purpose flour 
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries


Preheat the oven to 400 degrees. Mix 8 ounces vanilla yogurt or sour cream with one egg (if you omit the egg, add 1/4 cup water), 1/4 cup orange juice, two tablespoons canola or vegetable oil, and one teaspoon vanilla flavoring. Mix well.

In another bowl, combine 2 cups all-purpose flour with 1/3 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Mix well. Make a well in the center. Add wet ingredients and stir just until moist. Gently fold in one cup fresh or frozen blueberries.

Spoon batter evenly into 12 muffin tins sprayed with cooking spray. Sprinkle sugar generously on top of each muffin. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Let sit five minutes. Use a knife to loosen muffins from sides of pan. Remove from pans and cool on wire rack. 

Yield: one dozen muffins.