Chicken Stir Fry with Broccoli, Green and Yellow Beans

More CSA-inspired goodness, this time with green and yellow beans as the centerpiece. I can't remember where I got this recipe, but modified it a bit from the original - didn't have any red pepper sauce. It was delicious and literally took me maybe 10-15 minutes to throw together. We marinated our chicken the night before when we cooked another chicken dish, and this made it even faster and easier. I also tossed on a bit of the thai peanut sauce noted in the previous recipe at the end, which gave some additional flavor.

* 6 ounces boneless, skinless chicken breasts, cubed
* 3 tablespoons soy sauce
* 3/4 teaspoon Asian spice blend
* 1/4 cup vegetable oil
* 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths (we used green and yellow)
* 1 tablespoon minced garlic
* 1/4 cup roughly chopped cashews
* 2 tablespoons hoisin sauce
* 1 teaspoon sesame oil
* 1 tablespoon lightly toasted white sesame seeds
* 1/4 teaspoon red pepper flakes
* Chopped green onions

Directions

In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes. (We just marinated our chicken in a thai peanut marinade from Whole Foods the night before and threw it in the pan.)

In a large wok, heat the oil over high heat and cook some of the green onions. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes; add the broccoli about a minute after the beans. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately over white rice. Garnish with green onions.

Southwestern Tofu Wraps

Delicious and flavorful, and physician-approved! I think this came from the Mayo clinic list of heart-healthy recipes; we made it for the first time last fall with my good friend Liz, who's recently been doing a vegan diet. We added black beans, vegan soy cheese (which was surprisingly good), some green salsa instead of red, and some sour cream.

* 4 tablespoons fresh lime juice
* 1 tablespoon vegetable oil
* 8 ounces firm tofu, drained, patted dry, crumbled
* 1/2 cup chopped red onion
* 1/3 cup chopped fresh cilantro
* 1 garlic clove, minced
* 4 7- to 8-inch-diameter flour tortillas
* 2 cups thinly sliced lettuce leaves
* 1 cup green salsa
* Cheddar cheese
* Light sour cream or nonfat yogurt
* Black beans

Whisk 3 tablespoons lime juice and oil in medium bowl. Add tofu, onion, cilantro and garlic and toss to blend. Season to taste with salt and pepper. Let marinate 20 minutes.

Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 10 minutes (OR, just microwave them). Meanwhile, toss lettuce with 1 tablespoon lime juice in small bowl.

Place 1 tortilla on each of 4 plates. Place layer of lettuce down center of each tortilla. Top with black beans and then tofu mixture, dividing equally. Spoon cheese, salsa and sour cream or nonfat yogurt to taste. Roll up tortillas.