Kung Pao Chicken

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 tablespoon cornstarch
• 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
• 3 tablespoons green onions, chopped with tops
• 2 garlic cloves, minced
• 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
• 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts
• 4 cups cooked rice, hot

Directions:

1. 1 Combine chicken and cornstarch in small bowl.
2. 2 Toss to coat.
3. 3 Heat oil in large non-stick skillet or wok on medium heat.
4. 4 Add chicken.
5. 5 Stir fry 5- 7 minutes or until no longer pink in center.
6. 6 Remove from heat.
7. 7 Add onions, garlic, red pepper and ginger to skillet.
8. 8 Stir fry 15 seconds.
9. 9 Remove from heat.
10. 10 Combine vinegar, soy sauce and sugar in small bowl.
11. 11 Stir well.
12. 12 Add to skillet.
13. 13 Return chicken to skillet.
14. 14 Stir until chicken is well coated.
15. 15 Stir in nuts.
16. 16 Heat thoroughly, stirring occasionally.
17. 17 Serve over hot rice.

Quinoa Burgers

1/2 cup quinoa, rinsed
1 med. carrot, peeled and finely grated
1/2 small onion, finely chopped
1 can white beans, drained and rinsed
1/4 cup plain breadcrumbs
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste

cornmeal to coat the burgers
olive or peanut oil for frying

Bring 3/4 cup water to the boil in a small saucepan, add the quinoa, cover and simmer 12-14 minutes until all the water is absorbed and the quinoa is tender. Mash the beans in a large bowl, then add all the remaining ingredients plus the quinoa, and mix well. Shape into patties and coat with cornmeal. Warm the oil in a sautee pan and cook 6-8 minutes per side, until golden brown. Enjoy!