Thai Pork and Papaya

We served this over brown rice, but if you serve it over couscous, this recipe could be made within 15 minutes. Delicious!

Cooked Brown Rice

1t. olive oil
2t. Bragg's Liquid Aminos or soy sauce
1/2t. ground ginger
3 cloves garlic, minced
1lb. boneless pork chops, sliced into strips
Juice of 1 lime
1/4c. minced cilantro
1 papaya, peeled, seeded, and cut into cubes

1. Prepare the brown rice or couscous according to package and set aside.

2. In a nonstick skillet, heat the oil and add the liquid aminos (or soy sauce), ginger, and pork and cook until cooked through.
Remove skillet from heat and stir in lie juice and cilantro.

3. Place rice (or couscous) in a bowl and top with pork mixture, papaya chunks, and skillet juices.

Cashew Chicken Stir-Fry

This is one of Maddux's most requested meals. Every time I make it he thanks me and asks if we can have it again tomorrow. :) That is super high praise from him, the pickiest eater ever.

Cashew Chicken Stir-Fry

1 pound chicken breasts, cut into strips
1/4 cup plus 2 Tbsp teriyaki marinade, divided
1 cup chicken broth
1 Tbsp cornstarch
3 cups assorted fresh veggies: broccoli, carrots, snow peas, bell peppers, etc
1/2 cup salted cashews
cooked rice

1. Place chicken in large resealable ziploc or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 20 minutes or longer for extra flavor. Mix broth, cornstarch and remaining 2 Tbsp of marinade in small bowl. Set aside.
2. Heat large nonstick skillet on med-high heat. Add chicken and marinade, cook and stir 5 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm.
3. Add veggies to same skillet; cook and stir 1 minute or until tender-crisp. Stir in broth mixture. Bring to a boil on high heat. Reduce heat to low; simmer 1 minute or until sauce thickens. Return chicken to skillet; cook and stir until heated through. Stir in cashews.
4. Serve over hot cooked rice.