Egg beaters are a great alternative to eggs whether or not you are watching your cholesterol. Stir-Fry Egg Beaters with Chicken is a fast and simple meal the kids are guaranteed to enjoy. Best when served with boiled or steamed rice.

1 package egg beaters (12 oz. and equivalent 6 eggs)
½ pound boneless and skinless chicken breast (about half breast)
2 scallions, including the green top
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sesame oil
¼ teaspoon salt

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

Preparation:
Slice the half chicken breast lengthwise in half then crosswise cut into 1/4 inch thin pieces. In a small bowl, mix the chicken pieces with the marinade ingredients and set aside. Wash and trim the green onions, finely chop.

To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the egg beaters. Cook and gently stir until the egg beaters are firm and broken into large chunks, approximately 2 minutes. Remove the cooked eggs from the wok and place into a bowl. Add another 1 tablespoon of oil back into the wok. When the oil is hot, brown onions for a few seconds. Add chicken pieces, cook and stir for 2 minutes until the chicken is nearly cooked through. Add cooked eggs back into the same wok. Stir and mix the chicken and egg beaters together. Add soy sauce, sesame oil and salt. Stir-fry for a few seconds longer. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes

You can never have enough Chicken recipes! Chicken makes for an easy, everyday meal. As an alternative to the oven, try grilling the marinated chicken breasts.

4 pieces boneless and skinless half chicken breasts (about 2 pounds)

Marinade:
2 or 3 cloves garlic
2 teaspoons finely grated fresh ginger root
2 tablespoons hoisin sauce*
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine

Preparation:
Crush, peel and finely chop the garlic. Peel and finely grate the ginger root. In a medium size bowl, mix the marinade ingredients together. Add chicken breasts to the bowl and coat each piece with the sauce. Cover and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated chicken breasts in pan and pour remaining sauce over the chicken breasts. Place the pan in the oven on the top rack. There should be approximately 4 inches of space between the heat and the rack. Leave the oven door ajar, about 3 inches. Broil the chicken breasts for 8 minutes on one side then turn the chicken breasts over. Broil for another 7 to 8 minutes. The chicken breasts should be light brown on the outside, tender and juicy inside.

Makes 4 servings
Preparation time: 10 minutes
Marinating time: 2 hours
Cooking time: 15 to 16 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening it can stored for several month in the refrigerator.

“This was my children’s very favorite rice dish when they were little. They always came back begging for more!” - Lucy

6 cups cooked rice
½ pound boneless and skinless chicken breast
½ small yellow onion
¾ cup frozen peas and carrots
3 eggs
2 tablespoons canola or vegetable oil
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon salt

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

Preparation:
Cut chicken breast into ½-inch small cubes. In a bowl, mix chicken cubes with the marinade ingredients together and set aside. Cut onion into ¼ inch small chunks. In a small bowl, lightly beat the eggs.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon oil into the wok, brown onions for a few seconds. Add the marinated chicken cubes into the wok and stir-fry for approximately 2 minutes until the chicken is almost cooked. Add peas and carrots and the cooked eggs, stir-fry for another minute. Add the cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together and cook for approximately 2 to 3 more minutes. Serve hot.

Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes

Growing up in California we barbecued all the time. Rather than serving the traditional macaroni or potato salad,  Mom served Chicken Chow Mein as a side dish - A delicious and popular stir-fry noodle dish.

½ package thin spaghetti (8 oz.)
6 cups water and 1-teaspoon salt for boiling the spaghetti
½ pound boneless and skinless chicken breast (about half breast)
½ can sliced bamboo shoots (2.5 oz.) drained
6 shittake dried black mushrooms (soak in warm water for 10 minutes or longer until soft)
1 carrot
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
3 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sesame oil
1 teaspoon sugar
½ teaspoon salt

Preparation:
Slice the half chicken breast lengthwise in half. Crosswise cut into ¼ inch thin pieces and then cut into strips. Drain the water from mushrooms, cut off the stems if any. Slice into ¼ inch thin strips. Peel and slice carrot diagonally into ¼ inch thin pieces and then cut  into strips. Slice the onion in-half lengthwise and then cut into ¼ inch thin strips.

To Cook:
In a medium-sized pot, bring 6 cups of water to a boil over high heat. Break the spaghetti in half and put into the boiling water. Add salt and stir well. Boil uncovered for approximately 6 minutes while stirring occasionally. Drain the cooked spaghetti through a colander. Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add chicken, cook and stir for 2 minutes until the chicken strips are almost cooked through. Add bamboo shoots, black mushrooms, carrots and mix together. Add soy sauce, sesame oil, sugar, salt and then immediately return the cooked spaghetti into the wok. Stir-fry for approximately 2 minutes until the noodles absorb all the seasoning. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 15 minutes

Most restaurant style hot and sour soups use pork strips and beef stock (for that darker color). My mother created a lighter version using chicken breasts which also makes a great hot and sour soup. And…it happens to be one of my father’s favorites.

6 oz. boneless and skinless chicken breast
½ can sliced bamboo shoots (2.5 oz.) drained
½ package firm tofu (8 oz.)
1 scallion, including the green top
1 egg
1 tablespoon canola or vegetable oil (for cooking in a non-stick pot)
¼ cup cornstarch dissolved in ½ cup water
2 cans chicken broth (14 oz. each)
1 cup water
1/3 cup white vinegar
¼ cup soy sauce  (kikkoman brand)
1-½ teaspoons white pepper

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon sugar

Preparation:
Cut chicken breast into ¼ inch small cubes. In a small bowl, combine the chicken cubes with the marinade ingredients. Mix together thoroughly and set aside. Cut the sliced bamboo shoots into thin strips crosswise. Cut tofu into ½ inch cubes. Wash and trim the green onion, finely chop. In a small bowl, beat 1 egg lightly and set aside. In another small bowl, dissolve ¼ cup cornstarch with ½ cup of water together and set aside.

To Cook:
Heat oil in a medium sized pot over medium-high heat. When the oil is hot, brown onions for a few seconds. Add chicken cubes, cook and stir for 1 minute. Add bamboo shoots and tofu. Cook and stir for a few seconds. Add chicken broth, 1 cup water, white vinegar, soy sauce and white pepper. Cook and stir for 5 to 6 minutes until the soup comes to a full boil. Stir the dissolved cornstarch again and add into to soup. Stir until the soup becomes slightly thickened. Beat the egg again and slowly pour into the hot soup. Cook and stir for a few seconds longer. Serve hot.

Makes 6 servings
Preparation time: 20 minutes
Cooking time: 8 minutes

This is an American favorite! Sweet and Sour Chicken also happens to be my very favorite dish growing up. I often request it in advance when headed home for the holidays. You may also substitute the chicken with pork.

1 pound boneless and skinless chicken breasts
1/2 green bell pepper
1/2 small yellow onion
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 cups canola or vegetable oil for deep-frying
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a frying pan)

Batter:
1/4 cup cornstarch
1/3 cup flour
1/2 cup water
1 teaspoon salt

Sauce:
1/3 cup sugar
1/3 cup water
1/4 cup ketchup
1/4 cup white vinegar
1 can of pineapple chunks (8 oz., including juice)

Preparation:
Cut chicken breasts into 1 inch cubes. Cut green bell pepper into 1 inch squares and onion into 1 inch chunks. In a large bowl, mix the batter ingredients together until smooth. Add chicken cubes to batter, coating each piece well and set aside. In a small bowl, mix the sauce ingredients together and set aside. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons of water and set aside.

To Cook:
Preheat oven to 400 degrees. Heat 3 cups of oil in a wok or deep fryer. When the oil is hot, drop in one piece of chicken at a time. Deep-fry about 1/3 of chicken cubes at one time until light brown. Transfer onto a cookie sheet and keep hot in the oven for up to 15 minutes. The chicken will continue cooking and become crisp. Be cautious not to over bake, otherwise the chicken will become too tough.

Heat 1 tablespoon of oil in a non-stick wok over medium high heat. When the oil is hot, add green peppers and onions. Stir-fry for 1 minute. Add the sauce mixture and bring to a boil. Add the dissolved cornstarch. Cook and stir until the sauce has thickened and becomes clear. Remove the chicken cubes from the oven and add to the sauce and vegetables. Stir and mix well. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes