Chicken Ranch Wraps

Ingredients

• 2 cups cooked grilled chicken breasts, chopped (seasoned with your favorite spices, see note*)
• Coupons
• ¼ cup Hidden Valley® Simply Ranch dressing
• ½ cup mozzarella cheese
• ¼ cup cilantro, minced (optional)

Instructions

1. Lay tortillas on a clean flat surface. Place about ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. 
2. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

Source: http://gimmedelicious.com/

Bang Bang Shrimp Pasta!

Ingredients

• 1 lb of spaghetti or your favorite pasta of choice
• 1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
• 1 1/2 Tablespoons olive oil
• 3 cloves garlic, minced
• 3 tsp paprika
• 1 Tablespoon fresh parsley
• Black pepper to taste

For the Sauce

• 1/2 cup of Hellmans mayonnaise
• 1/2 cup Thai sweet chili sauce (in the asian isle)
• 2 cloves garlic, minced
• 2 Tablespoons of lime juice
• 1/4 tsp of crushed red pepper flakes
• 1/2 tablespoon onion powder

Instructions

1. In a large bowl, mix all 'sauce' ingredients together then set aside.
2. Cook pasta, drain.
3. Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper
4. In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken.
5. Stir constantly while cooking until no longer pink- about 10 minutes
6. Remove from heat and set aside.
7. In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.
8. ENJOY!

Source: http://myincrediblerecipes.com/

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Ingredients

• 1/2 cup coarsely chopped prunes
• 1/4 cup currants
• 2 tablespoons creme de cassis liqueur
• 1 1/2 tablespoons minced fresh rosemary
• 1 1/2 tablespoons minced fresh thyme
• 1/2 teaspoon ground coriander
• 1 1/4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 (4 pound) boneless leg of lamb, rolled and tied
• 1/2 cup chopped roasted and salted almonds
• 2 tablespoons chopped fresh mint
• 3 cloves garlic, cut into thirds
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 5 tablespoons butter
• 3 tablespoons honey
• 1/3 cup thinly sliced, stemmed Calimyrna figs
• 5 teaspoons chopped fresh basil
• 6 leaves mint
• 6 leaves basil

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Source: http://allrecipes.com/

CREAMY BEEF NOODLE BAKE

Ingredients

• 1 lb ground beef
• 1 can (15 oz) tomato sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 12 oz egg noodles
• 3/4 cup sour cream
• 1 container (16 oz) cottage cheese
• 2 cups grated cheese, I always use Colby Jack

Instructions

1. Heat oven to 350 degrees.
2. Cook the ground beef in a skillet until no longer pink. Drain any excess fat.
3. Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.
4. Cook the egg noodles according to package directions [don't forget to salt the water!]
5. In large bowl, mix together the sour cream and the cottage cheese.
6. Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.
7. In a 9x13 sprayed with cooking spray. Start with half the egg noodle mixture, top with half the ground beef mixture, and then half the shredded cheese. Repeat.
8. Bake for 20 minutes

Source: http://togetherasfamily.com/

6 Mouthwatering Egg-Topped Dishes

1.) Chef John’s Colcannon Hash

Photo by Chef John

This healthy hash with kale and bacon is a great meal at any time of the day and that softly poached egg just brings it all together.

2.) Cliff’s Greek Breakfast Pitas

Photo by Christina

Just imagine biting into this crispy pitta sandwich with that saucy egg yolk. Now, make it happen!

3.) Roasted Asparagus Prosciutto and Egg

Photo by Baking Nana

If you want to go all fancy, then you can’t go wrong with this winning combination of asparagus, crispy Prosciutto, and creamy poached eggs.

4.) Chef John’s Monte Cristo Benedict

Photo by Baking Nana

What could be better than a sweet cheese and ham Monte Cristo? One with a melty poached egg on top, of course.

5.) Vegetarian Bibimbap

Photo by Chef’d

The egg brings just the right amount of sauciness and a bonus protein kick to this Korean veggie bowl.

6.) Mauigirl’s Loco Moco

Photo by Soup Loving Nicole

Go loco with this Hawaiian classic. You won’t be sorry you went just a little bit mad.

Loaded Potato Soup

Ingredients

• 8 ounces bacon, diced (about 8 slices)
• 2 large russet potato (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
• 1 large onion, chopped (about 1 cup)
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 3 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth orSwanson® Certified Organic Chicken Broth
• 1/2 cup shredded Cheddar cheese
• 1/4 cup half and half
• 3 green onion or fresh chives, chopped

How to Make It

Step 1

Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring often. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings.

Step 2

Add the potatoes and chopped onion to the saucepan and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and garlic and cook and stir for 1 minute.

Step 3

Stir in the broth and cook until the mixture boils and thickens. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.

Step 4

Stir in half the bacon and half the cheese. Stir in the half and half and cook until hot. Season to taste. Top with the remaining bacon, remaining cheese and the green onions.

Source: https://www.campbells.com

Pan-Seared Duck Breast with Blueberry Sauce

Ingredients

• 2 teaspoons salt
• 1 teaspoon fresh-ground black pepper
• 1 1/2 tablespoons dried thyme leaves
• 1 tablespoon crushed dried rosemary
• 3 tablespoons olive oil
• 4 potatoes, cubed
• 2 pints fresh or frozen blueberries
• 1/2 cup water
• 1/2 cup apple juice
• 1/2 cup white sugar
• 1 jalapeno pepper, finely chopped
• 3 slices pancetta or bacon, cut into thin strips
• 6 shallots, thinly sliced
• 1/2 cup sliced shiitake mushrooms
• 2 pounds bok choy, sliced
• 4 (8 ounce) boneless duck breast halves
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 tablespoons aged balsamic vinegar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
2. Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
3. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
4. Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
5. Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
6. Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Source: http://allrecipes.com/

Broccoli Cheddar Chicken Shells

Ingredients

• 8 oz Medium shell pasta
• 3 CUPS Broccoli, chopped into florets
• 2 Chicken breasts, cooked and diced
• 2 Tbsp Unsalted butter
• 1/4 CUP All-purpose flour
• 1 CUP Milk
• 1 CUP Chicken broth
• 1/4 tsp Garlic powder
• 1/4 tsp Pepper
• 1/8 tsp Salt
• 2 CUPS Sharp cheddar cheese, shredded

Directions

1. In a large pot of boiling salted water, cook pasta according to package directions. Add broccoli during last 2-3 minutes of cook time. Drain and set aside.
2. Melt butter in a large skillet over medium heat. Add flour and cooking, stirring, for 1 minute.
3. Slowly whisk in milk and chicken broth and season with garlic powder, salt, and pepper. Cook, stirring constantly, until mixture is bubbling and thickened.
4. Remove from heat and add cheddar cheese. Stir until melted.
5. Add the drained pasta, broccoli, and chicken and stir to combine. If sauce becomes too thick, add milk as needed to thin.
6. Enjoy!

Source: http://getinmybelly.com/

Honey Glazed Ham

Ingredients

• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Grilled Turkey Reuben Sandwiches

Ingredients

• 1 cup sauerkraut, drained
• 10 ounces sliced deli turkey meat
• 2 tablespoons butter
• 4 slices marble rye bread
• 4 slices Swiss cheese
• 4 tablespoons thousand island salad dressing, or to taste

Directions

1. Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
2. Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

Source: http://allrecipes.com/

Crockpot Chicken and Dumplings

Ingredients

• 1 can chicken broth
• 2 cans cream of chicken
• sliced carrots
• sliced celery
• 1/2 can peas
• 1/2 onion
• crumbled bacon
• parsley
• garlic powder
• salt and pepper
• 1 can flaky biscuits
• 4 boneless skinless chicken breast

Direction

1. Place chicken breasts in bottom of crockpot
2. Pour chicken broth and both cream of chickens over it
3. Add in carrots, celery and onion. How much ever you prefer
4. Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
5. Cook on high for 3 hours
6. Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
7. Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
8. Remain cooking for another hour or so on high or until done. Enjoy!

Source: What to Cook for Dinner Tonight

Halloween Jack O’Lantern Stuffed Peppers

Ingredients

• 4 large orange bell pepper
• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1 pound 85% lean ground turkey
• 1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth orSwanson® Natural Goodness® Chicken Broth
• 1 cup Pace® Picante Sauce
• 1/2 cup uncooked couscous
• 1/4 cup shredded Cheddar cheese

How to Make It

Step 1

Set the oven to 375°F. Cut the tops off the peppers. Remove and discard the cores and seeds. Reserve the pepper tops. Using a sharp knife, carve a Jack O'Lantern face into each pepper. Place the peppers upright in an 8x8x2-inch baking dish. Chop the carved-out pieces of pepper and reserve.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, garlic, reserved chopped pepper and chili powder and cook until the vegetables are tender-crisp, stirring occasionally. Add the turkey and cook until the turkey is cooked through, stirring often to separate meat.

Step 3

Stir the broth and picante sauce in the skillet and heat to a boil. Stir in the couscous and remove the skillet from the heat. Cover and let stand for 5 minutes or until the couscous is tender.

Step 4

Spoon the turkey mixture into the peppers. Sprinkle with the cheese. Top with the reserved pepper tops.

Step 5

Bake for 40 minutes or until the peppers are tender.

Beef, Green Chili and Tomato Stew

Ingredients

• 1/4 cup vegetable oil 
• 3 pounds beef chuck roast, cut into 3/4 inch cubes 
• 2 onions, chopped 
• 2 cloves garlic, minced 
• 1 (28 ounce) can roma tomatoes, with juice 
• 2 (4 ounce) cans chopped green chile peppers, drained 
• 1 (12 fluid ounce) can or bottle beer 
• 1 cup beef broth 
• 2 teaspoons dried oregano, crushed 
• 1 1/2 teaspoons ground cumin 
• 2 tablespoons Worcestershire sauce 
• salt to taste 
• ground black pepper to taste 

Directions

1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done. 
2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. 
3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste. 
4. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Source: http://allrecipes.com/

Slow Cooker Chicken Pot Pie Stew

Ingredients

• 4 large skinless, boneless chicken breast halves, cut into cubes 
• 10 medium red potatoes, quartered 
• 1 (8 ounce) package baby carrots 
• 1 cup chopped celery 
• 2 (26 ounce) cans condensed cream of chicken soup 
• 6 cubes chicken bouillon 
• 2 teaspoons garlic salt 
• 1 teaspoon celery salt 
• 1 tablespoon ground black pepper 
• 1 (16 ounce) bag frozen mixed vegetables 

Directions

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours. 
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Source: http://allrecipes.com/

Easy Skillet Breakfast Hash

INGREDIENTS

• 1 pound hash browns
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon vegetable oil
• 6 eggs
• ⅓ cup heavy cream or whole milk
• 6 sliced bacon
• 1 cup cheddar cheese
• 1 tablespoon fresh chives, chopped
• Ketchup or hot sauce (optional)

PREPARATION

1. Preheat oven to 350˚F/175˚C.
2. In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
3. In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
4. Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
5. Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
6. In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
7. Pour egg mixture over hash browns and spread evenly.
8. Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
9. Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that’s optional.)
10. Enjoy!

Source: https://www.buzzfeed.com

Watch the video: https://www.facebook.com/buzzfeedtasty/videos/1779332478986060/

Spicy Baby Back Ribs

What You'll Need

• 4 pounds baby back pork spareribs 
• 1 tablespoon olive oil 
• 1 large onion, chopped (about 1 cup) 
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup orCampbell’s® Healthy Request® Condensed Tomato Soup 
• 1/4 cup packed brown sugar 
• 2 tablespoons cider vinegar 
• 2 teaspoons hot pepper sauce

How to Make It

1. Heat the oven to 400°F. Line a large roasting pan with aluminum foil. Place the ribs into the pan and cover.
2. Bake for 45 minutes. Uncover the pan and pour off any fat.
3. Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the soup, brown sugar, vinegar and hot pepper sauce and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the sauce is slightly thickened.
4. Pour the soup mixture over the ribs.
5. Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce.

Source: http://www.campbellskitchen.com/

Easy Butter Chicken

INGREDIENTS

• 2 lbs of chicken breast
• Salt and pepper
• 1 tsp of chili powder
• 1/2 tsp of ground turmeric
• 6 tbsp of butter, divided into 2 tbsp chunks
• 1 1/2 cups of yellow onion, diced
• 3 tsp of garam masala
• 1 tsp of chili powder
• 1 tsp of cumin
• 1 tsp of cayenne pepper
• 1 Tbsp. of grated ginger
• 3 garlic cloves, minced
• 3” stick of cinnamon
• 14 oz of tomato sauce
• 1 cup of water
• 1 cup of heavy cream
• Chopped cilantro for garnish
• Rice

PREPARATION

1. Marinate chicken breast in chili powder, turmeric, salt and pepper. Let it sit for 15 minutes.
2. Brown chicken in two Tbsp. of butter, remove and set aside.
3. Melt another two Tbsp. of butter over medium heat, add onions, garlic, garam masala, grated ginger, chili powder, ground cumin, cayenne pepper, cinnamon, salt and pepper. Cook until fragrant.
4. Add the tomato sauce and bring to a simmer. Add the water and cream, bring back to a simmer. Return the chicken and simmer covered for another 10 -15 minutes.
5. Stir in the last two Tbsp. of butter and additional salt and pepper to taste.
6. Serve garnished with cilantro on top of rice. Enjoy!

Source: https://www.buzzfeed.com

Watch the video: https://www.facebook.com/buzzfeedtasty/videos/1744497712469537/

Lemon Garlic Butter Shrimp Pasta

Watch the video: https://www.facebook.com/BuzzFeedPhilippines/videos/630055370486568/

Source: https://www.facebook.com/BuzzFeedPhilippines

Parmesan Chicken Roll Ups

Ingredients

• 8 pieces of uncooked chicken tenderloins
• 1 can of refrigerated crescent dinner rolls
• 1/2 cup of mayonnaise
• 1/4 +3 Tablespoons of grated Parmesan cheese
• 4 slices of deli-style mozzarella cheese
• 3 Tablespoons butter
• 1 cup marinara sauce
• salt and pepper

Directions

1. Heat the oven to 375 degrees and spray a cookie sheet with cooking spray.
2. Season each side of chicken with salt and pepper and melt 2 tablespoons of the butter in a skillet over medium high heat on the stove. Cook the chicken for about 10 minutes until each side is nicely browned, and set aside.
3. In a small bowl, mix together the mayonnaise and 1/4 cup of parmesan cheese. This will serve as a wonderful coating for the chicken to give it an extra kick of flavor.
4. Unroll each triangle of crescent rolls and place one piece of chicken at the wide end of each one. Spread a good layer of the mayonnaise mixture on top of each piece of chicken.
5. Divide the mozzarella slices in half to create 8 slices, and add to the top of each piece of chicken.
6. Roll the crescent dough around each piece of chicken and place on the prepared cookie sheet. Melt the remaining tablespoon of butter in the microwave and brush over the tops of each crescent roll. Then sprinkle each roll-up with the remaining grated parmesan cheese.
7. Bake for 14-15 minutes or until the roll-ups are golden brown. Serve with warmed marinara sauce. Enjoy!

Source: http://writtenreality.com/food/

Cashew Chicken Stir Fry

Ingredients

• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon Cajun seasoning blend (such as Tony Chachere's(R)), or to taste
• 1 1/4 cups chicken broth
• 1 tablespoon cornstarch
• 4 teaspoons soy sauce, divided
• 2 tablespoons olive oil, divided
• 2 cups shredded cabbage
• 25 sugar snap peas, chopped
• 10 small spears fresh asparagus, trimmed and cut into bite-size pieces
• 3 stalks celery, chopped
• 1/2 red bell pepper, cut into thin strips
• 2 green onions, chopped
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1/2 cup cashews
• 1 pinch paprika, or to taste (optional)

Directions

1. Sprinkle chicken pieces with Cajun seasoning.
2. Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.