1/2 Teaspoon Sesame Oil
1 Tablespoon Canola Oil
2 Tablespoons Chile Paste
2 Cloves Garlic, Chopped
4 Skinless, Boneless Chicken Breast Halves - Cut Into 1 Inch Cubes
1/2 Cup Soy Sauce
1 Onion, Sliced Lengthwise Into Eighths
1/2 Medium Head Cabbage, Coarsely Chopped
2 Carrots, Coarsely Chopped
8 Ounces Soba Noodles, Cooked And Drained
In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
Save by using Sweet Vidalia Onions and Fresh Green Cabbage.
4 Skinless, Boneless Chicken Breasts
1 Cup Water
1 Cup Cooked Rice
1/2 Cup Ranch-Style Salad Dressing
1 Cup Buttermilk
1 Cup All-Purpose Flour
1 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Cup Vegetable Oil
4 (10 Inch) Flour Tortillas
2 Cups Shredded Lettuce
2 Tomatoes, Chopped
Cut chicken breast into strips.
Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove from the heat and let stand for 5 minutes. Stir in the salad dressing.
Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.
Save by using Hidden Valley Ranch Dressing and Serve with Bickel's Cheese Curls.
2 Cups Uncooked Brown Rice
6 Cups Water
1 Tablespoon Olive Oil
1 Large White Onion, Chopped
4 Cloves Garlic, Minced
3 Tablespoons Grated Fresh Ginger Root
1 (28 Ounce) Can Diced Tomatoes With Juice
1/8 Teaspoon Cayenne Pepper
1 Cup Chunky Natural Peanut Butter
Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.
Heat olive oil in a large saucepan over medium-low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. The mixture will thicken. Serve over rice.
Save by using Mahatma Rice and Serve with Pepperidge Farm Garlic Bread.
1/4 Cup Sour Cream
1/4 Cup Dry Bread Crumbs
1/4 Teaspoon Dried Parsley Flakes
1/4 Teaspoon Dried Thyme
1/4 Teaspoon Salt
1 Pound Ground Beef
1 Cup Ketchup
1/4 Cup Packed Brown Sugar
2 Teaspoons Prepared Mustard
4 Hamburger Buns, Split
In a bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties. For the barbecue sauce, combine ketchup, brown sugar and mustard in a small bowl. Grill patties, uncovered, over medium-hot heat for 3 minutes on each side.
Brush with barbecue sauce. Grill 4-6 minutes longer or until juices run clear, basting and turning several times. Serve on buns.
Save by using Hunt's Ketchup and Heluva Good Sour Cream.
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