Sweet Chili Chicken

If you like chinese take out you will love this. Chicken smothered in sweet chili sauce over a bed of stir fried vegetables and egg noodles.

Ingredients:

• 1/4 cup chopped green onion
• 1 cup sliced mushrooms
• 1 lb bok choy chopped
• 2 shallots chopped
• 4 garlic cloves chopped
• 3 boneless, skinless chicken breast, sliced into 1-inch cubes
• 1 egg, lightly beaten
• 1/2 cup whole wheat flour
• 1/2 cup corn starch
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp ground ginger
• 1 jar sweet Thai chili sauce
• 6-8 ounces egg noodles
  
• 2 tablespoon vegetable oil
• 2 tablespoon sesame oil
• 6-8 ounces dry egg noodles
• 1 teaspoon sriracha
• 1 teaspoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons sesame seeds toasted

Directions

1. Whisk together flour, cornstarch, salt, pepper, cayenne and ginger in a bowl.
2. Dredge chicken through egg and the flour mixture.
3. Bring a pot of water to a boil add salt and and pasta cook.
4. Heat 1 tablespoon of vegetable oil and 1 tablespoon sesame oil in a large pan, and the other 1 tablespoon of each oil in a large skillet or wok.
5. Add shallot and garlic to skillet and saute for about 2 minutes then add mushrooms and continue to cook for another 2-3 minutes, finally add bok choy, sriracha, fish sauce, soy sauce and cooked pasta and saute for another 4 minutes.
   
6. Fry chicken in the pan until cooked through and stir in sweet chili sauce.
7. Serve stir fried noodles topped with chick, green onion and sesame seeds.

Serves 4-6

Epic Burrito

This burrito is absolutely delicious but also extremely healthy. A little jalapeno for heat and beans for sweetness. This is a messy one though I would suggest a fork and knife ;P

Ingredients

• 6 whole wheat flat bread
  
• 4 cloves garlic chopped finely
  
• 3 ripe avocado's diced
• 1 tomato seeded and chopped
• 1/2 white onion chopped finely
• 1 jalapeno chopped finely
• 1 teaspoon cumin powder
• 1 tablespoon safflower oil
• 1/2 cup uncooked rice
• 3/4 cup vegetable broth
• 2 tablespoons Mexican seasoning
  
• 1 can diced tomatoes
• Small bunch spinach
• Feta cheese crumbled
  
• salt and pepper to taste
  

Directions

1. Combine avocado, 2 cloves garlic, half of the diced onion, cumin powder, half of the diced jalapeno, chopped tomato, salt and pepper an mash until desired consistency and set aside.
   
2. Heat safflower oil in small pot over medium high heat, add remaining garlic and onion to the pot and saute.
3. Add rice to garlic and onions and brown, then add canned tomato, vegetable broth, mexican seasoning, and remaining jalapeno. Bring to a boil then reduce heat and let simmer until fully cooked.
4. Top flat bread with spinach avocado mixture, rice mixture and cheese, wrap and enjoy.

Makes 6-7 Burritos