Chicken stir fry

  

  • 1 pound of chicken breast diced into cubes 
  • 2 tbsp of cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp of sesame oil 
  • 2 tsp honey
  • 1 tsp hoisin
  • 1/3 cup of soy sauce 
  • 1 tsp shriracha (optional) 
  • 1/2 cup of bean sprouts 
  • 1/3 cup of bamboo shoots 
  • 1/3 cup of baby corn 
  • 1/4 cup of diced scallions

In a large bowl, toss the chicken along with the salt, pepper and cornstarch. Heat up 1 tbsp of sesame oil in a wok and sautee the chicken for about 8 to 10 minutes on each side. In a small pan, whisk together the ingredients for the sauce. Heat up for about 4 to 5 minutes (option to add the shriracha). Pour that sauce over the chicken, add the bean sprouts, baby corn and bamboo shoots, cook for 10minutes on a low fire. Garnish with diced scallions on top. 

Tofu stir fry

¬†When Thursday night arrives I never know what to cook. Knowing its the “last dinner if the week” before the weekend, I always wish I could just have pancakes or French toast but I finally decide to make something healthier.
I never had tofu in morocco. When I discovered tofu a few years ago, I never understood the taste of it and how to cook it. Little by little I started using it in some of my recipes and finally got used to the taste. My husband is a big fan of this recipe. It takes about 15 minutes to make and full of flavor. You can use any veggies and it goes perfect with lo mein noddles. Enjoy!
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1/2 cup mushroom
  • 1/2 cup snow peas
  • 1/2 cup shredded carrots
  • 3 garlic cloves minced
  • 1 package of lo mein
  • 8 ounces of extra firm tofu, drained
For the sauce:
  • 2 tsp of sesame oil
  • 3 tbsp of soy sauce
  • 2 tbsp of honey or agave
  • 2 tsp of ginger
  • 1 tsp of sriracha
Boil the lo mein according to the packaging direction and set aside. Slide the tofu in thin strips about 1.5inches large. In a small bowl, mix the sauce. Heat up olive oil in a large skillet, add all the veggies and cook for a few minutes. Pour half of the sauce and keep stirring. After 5 minutes, remove the veggies. Pour in the skillet the second half of the sauce and lay the tofu slices flat for about a minute on each side.
Serve with the veggies and the lo mein noodles.