UCookbook

Ingredients

For the chicken:

• 2 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper
• 2 tablespoons olive oil
• Orange chicken sauce

Toppings:

• Thinly-sliced green onions
• Toasted sesame seeds
• Orange zest

For the orange sauce:

• 3 cloves garlic, minced
• ½ cup orange juice
• ½ cup honey
• 1/3 cup soy sauce
• ¼ cup rice wine vinegar
• 3 tablespoons cornstarch
• ½ teaspoon ground ginger
• ½ teaspoon white pepper
• Zest of one orange
• Pinch of crushed red pepper flakes

Optional: Quinoa ingredients

• 1 cup dry quinoa
• 2 cups chicken broth

Directions

Season chicken generously with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Add chicken and sauté for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Set aside.

Meanwhile, combine all orange chicken sauce ingredients in a bowl and whisk together until well blended.

Pour the sauce over the browned chicken in the sauté pan and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened.

Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.

Optional quinoa directions:
Bring 1 cup of uncooked quinoa and 2 cups of liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (15 to 20 minutes). Fluff with a fork.

—Submitted by Sarah D., Northern Illinois University

Ingredients

• 1 package of dried flat rice noodles (noodles that you use for pho). One brand you can get is by Thai Kitchen
• ¼ cup of tamarind paste (alternative: use ketchup)
• ¼ cup crushed peanuts
• ¼ cup brown sugar
• 4 tablespoon fish sauce (alternative: use 1 teaspoon of salt)
• 4 tablespoon of soy sauce
• 1 garlic clove
• 2 tablespoon of coconut oil
• 2 tablespoon of chicken bouillon powder
• ½ lime
• 2 eggs
• 2 teaspoon of sesame oil
• 1 teaspoon of thai chili flakes

*For extra protein add shrimp or chicken, a handful of chopped green onion for garnish, and a handful of bean sprouts

Directions

1. Fill a large bowl with warm water and let your noodles soak for 10 minutes. After 10 minutes, drain and set aside. To make sure your noodles don’t stick, add a few drops of sesame oil and you can cut the noodles into smaller pieces.
   In a large wok or skillet on medium heat, add 2 tablespoons of coconut oil and a diced up garlic clove
2. Add your shrimp and stir around until pink. If using chicken, make sure to fully cook
3. Add your rice noodles and stir for about 1 minute
4. Mix your tamarind/ketchup, brown sugar, fish sauce/salt, soy sauce, and chicken bouillon powder in a cup and pour on top of noodles.
5. Stir around until noodles are cooked (soft, but not soggy), put noodles to one side of the pan and scramble your eggs on the other, once eggs are cooked then mix the eggs and noodles together. Add your handful of bean sprouts to the pan as well.
6. Plate your noodles and garnish with crushed peanuts and green onion

—Submitted by Brittaney B., University of Washington Bothell

Ingredients

For black bean filling:

• 1 can of black beans, drained and rinsed
• 1 bell pepper, any color
• ½ medium yellow onion
• ¼ tsp cayenne pepper
• ¼ tsp chili powder
• 1 tsp crushed garlic or ¼ tsp garlic powder

For easy guacamole:

• ¼-½ Avocado, mashed
• ¼ tsp crushed red pepper flakes
• Juice of ½ lime
• Sea salt

For assembling:

• Whole wheat wraps
• Cheese (optional)

Directions

Rinse and drain black beans. Sauté ¼ chopped onion and crushed garlic in oil of choice until fragrant. Add black beans, cayenne, and chili powder, and cook over medium heat for 5-7 minutes until tender. Add splash of water if beans get dry. Mash some of the beans for texture if preferred. Set aside.

Saute remaining onion and sliced bell pepper. While onions and pepper cook, mash your avocado and add sea salt, crushed red pepper flakes, and juice of lime. Layer the avocado, onions and peppers, and black beans in a tortilla. Add cheese if desired. Wrap and enjoy.

—Submitted by Jordan J., Lasell College