Just try it Ah Nutz Cashew Chicken with Coffee Cake Desert Chicken Ingrdients; 2 tsp oil 1/2 kilo boneless chicken breast Alternative bone in thighs 1 kilo 2 cloves Garlic, minced 1 large bunch broccoli, cut into florets, 5 cups 1/2 cup of water 1/4 cup crushed blended mandarin orange with Sesame Oil 2oz 2 tbsp lite soy sauce 1/4 tsp, crushed red pepper 1/4 roasted cashews w/sea salt
Cashew Chicken Cut breasts into strips Heat oil in large skillet on medium-high heat. Add chicken and garlic;cook 6 to 8 min or until chicken is done stirring occasionally Remove chicken from skillet, cover to keep warm. Add broccoli and water to skillet cover and cook 3-4 min. Or until broccoli is crisp-tender. Stirring occasionally. Stir in Chicken and all remaining ingredients except nutz. Cook 2 minutes or until heated through, stirring occasionally. Top with nutz. Serve with hot cooked brown rice or whole wheat pasta. Makes four servings 300ml each Prep 10 min Total 25 min to table
Pecan Bundt Coffee Cake Ingredients ( you need a bunt pan) 1 cup sour cream 1 white cake mix 1 pkg vanilla pudding mix 4 eggs 1/2 cup vegetable oil Topping and filling 1/2 cup pecan pieces 7 teaspoons white sugar 2 teaspoons cinnamon Combine topping ingredients and set aside. Combine all cake ingredients except oil beat for 5 minutes while gradually aiding oil Sprinkle in 1/2 topping into bottom of bundt pan add 1/2 cake batter. Sprinkle remaining 1/2 half off topping nut mixture on top of batter, add remaining batter. Bake @ 350• for 35-40min