Chicken Stir Fry

INGREDIENTS:

3 Boneless/skinless Chicken Breasts
4T Corn Starch
3T Soy Sauce
1 t Ginger (less if fresh)
1/2 t Garlic Powder

4 T oil (divided)
1/2 bag Costco Stir Fry Veggie mix
3/4 c soy sauce
2T corn starch
1/2 c. brown sugar

Cut chicken breasts into 1/2 in strips. Put in large Ziploc bag. Add corn starch, soy sauce, ginger, and garlic powder. Marinate in refrigerator for at least 30 min.

Heat 2 Tbsp. oil in skillet - add chicken and cook until chicken is no longer pink, searing the outside. Set aside. Add 2 more Tbsp Oil to pan. Add veggies. Sir fry until water is almost cooked off and veggies are nearly cooked. While veggies are cooking (stir frequently) combine 3/4 c soy sauce, 2 T. corn starch, and 1/2 c. brown sugar in a small bowl. Add to veggies as they are nearly cooked. Let sauce thicken in heat.

Serve over rice.

Chicken Spaghetti

INGREDIENTS:
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1 4oz jar diced pimentos, drained
3 cups dry spaghetty, broken into 2 in pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Boil 1 cut up fryer (or chicken thighs. Pick out meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup of cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to cook too much cover with foil)

Brought to you by The Pioneer Woman