Chinese+02

By: Rachel Michalek **Ingredients:**
 * Bourbon Chicken-Serving size 2**

4 small skinless, boneless chicken breast halves 2 tablespoons olive oil 1 tablespoon butter 1 large clove garlic, minced or put through a garlic press 1 small onion, finely chopped 2 tablespoons chicken broth 2 tablespoons bourbon whiskey

Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon.
 * Directions: **

Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.

Calories: 759, from fat 380



Pour liquids into a strainer glass with 4-6 ice cubes. Strain into a cocktail glass. Garnish with cherries.


**__Shrimp with Asian Barbeque Sauce__** //4 servings// //by Jessica Treptau// Ingredients

· Romaine lettuce leaves · 1 1/4   pound(s) large shrimp, shelled and deveined with tail part of shell left on  ·  4  (10- to 12-inch ) skewers · 1/3   cup(s) hoisin sauce · 3   tbsp ketchup · 1 1/2   tsp grated peeled fresh ginger · 1/4   tsp Chinese five-spice powder · 2   tbsp rice vinegar · 2   tbsp water

Directions


 * 1) Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.
 * 2) Arrange romaine on platter and set aside. Thread shrimp on skewers.
 * 3) In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tbsp vinegar to make Asian barbecue sauce. Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 tbsp vinegar and reserve to use as dipping sauce.
 * 4) Brush shrimp with some barbecue sauce from bowl. Place shrimp on hot grill rack and cook 2 minutes. Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout. Serve shrimp on skewers over romaine with reserved dipping sauce.

Nutrition Facts

//Percentages based on average adult 2,000 calorie per day diet.//

Total Calories 11.31%, Total Fat 6.33%, Protein 62.67%, Total Carbohydrates 4.42%, Fiber 4.67%, Sodium 40.91%, Calcium 7.33%, Vitamin A 56.25%, Vitamin C 19%, Vitamin D 0%, Vitamin B12 0%, Iron 23.33%.





**__Chicken Stir-Fry with Bok Choy & Garlic Sauce__** //4 servings// ​ // By Jessica Treptau //


 * Ingredients: **

· 3 medium chicken breasts, boneless and skinless · 3 large bok choy stalks with leaves

//Marinade:// · 1 tbsp Chinese rice wine or dry sherry · 1 green onion, diced · 2 tsp cornstarch

// Sauce: // · 1/4 c. low-sodium chicken broth · 2 tbsp water · 1 tsp white rice vinegar · 1/2 tsp black rice vinegar · 1 clove garlic, finely chopped · 1/4 tsp salt

// Other: // · 1 tsp cornstarch · 4 tsp water · 4 tbsp Canola oil for stir-frying, as needed


 * Preparation: **

1. Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onio n and the cornstarch. Marinate the chicken for 30 minutes.

2. While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

3. Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

4. Heat wok and add 2 tbsp oil. When oil is ready, add the chicken and [|stir-fry] until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

5. Clean out the wok and add 2 tbsp oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.

6. Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.

7. Add the chicken. Mix through and serve hot. Serves 4.


 * Nutrition Facts: **

// Percentages are based on a 2,000 Calorie Diet // Total Calories 17.78%, Total Fat 25%, Protein 84%, Total Carbs 2.38%, Fiber 2.5%, Sodium 10.56%, Calcium 3.25%, Vit A 15.75%, Vit C 22.25%, Vit D 0%, Iron 8.25%, Vit B12 0%.