Healthier Honey Sriracha Chicken

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Healthier Honey Sriracha Chicken

Calories 299 kcal

Ingredients

  • 8 ounces boneless skinless chicken thighs -- cut into bite sized pieces
  • 1/4 cup honey
  • 3 teaspoons sriracha
  • 1/2 teaspoon garlic powder
  • 1 tablespoon low sodium soy sauce
  • 1/2 teaspoon onion powder
  • 1/4 cup water
  • 1/2 tablespoon cornstarch
  • 1 scallion -- chopped optional, for garnish

Instructions

  1. Spray wok or large pan with fat free cooking oil spray. Add chicken and cook until done. If needed, add some water during cooking.
  2. In a small saucepan, combine honey, sriracha, garlic powder, soy sauce and onion powder. Bring to a low boil. In a small bowl, dissolve water and cornstarch and then add to the sauce. Stir and bring to a boil. Cook until sauce thickens.
  3. Coat chicken in sauce. Garnish with scallions if desired. Serve over rice.

Herbed Potato Salad with Green Beans and Tomatoes

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Herbed Potato Salad with Green Beans and Tomatoes

Servings 10
Calories 139 kcal
Author Jean Kressy, Cooking Light , JUNE 1998

Ingredients

  • 2 1/2 pounds small red potatoes -- quartered
  • 2 cups 2-inch cut green beans (about 1/2 pound)
  • 1 cup chopped fresh basil
  • 1/2 cup thinly sliced green onions
  • 1/4 cup white wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 garlic cloves -- crushed
  • 2 cups diced seeded tomato

Instructions

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
  2. Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.

Halibut Fillets with Teriyaki Sauce

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Halibut Fillets with Teriyaki Sauce

Servings 4
Calories 383 kcal
Author Cooking Light , OCTOBER 1997

Ingredients

  • 1/2 cup pineapple juice
  • 3 tablespoons low-sodium teriyaki sauce
  • 1 tablespoon honey
  • 3/4 teaspoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons seasoned breadcrumbs
  • 24 ounces halibut fillets -- skinned 1 inch thick
  • 1 tablespoon vegetable oil

Instructions

  1. Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.
  2. Combine breadcrumbs and halibut in a large zip-top plastic bag. Seal and shake to coat; set aside.
  3. Heat oil in a large nonstick skillet over medium heat. Add fillets; cook 4 minutes on each side or until halibut flakes easily when tested with a fork. Remove halibut from skillet; set aside, and keep warm.
  4. Add teriyaki mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Pour over halibut.