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Mushrooms

Ginger Beef, Mushroom & Kale Stir-Fry

Alright folks! This recipe marks my second round of McCormick’s Go 4 Gourmet challenge, in which McCormick presents you with 4 ingredients and challenges you to see what deliciousness can result. As I mentioned with my chorizo and brussels sprouts soup recipe last month, it’s all very “Chopped”-esqu...
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~Teriyaki Chicken Casserole~ prep time: 10 minutes cook time: 45 minutes yield: 4 to 6 servings. **Ingredients** 3 cups fried rice (your favorite recipe or recipe below)~ 1 breast of chicken~ 1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas~ teriyaki sauce~ 3/4 cup low sodium soy sauce~ 1/2 cup water~ 1/3 cup brown sugar~ 1 tablespoon honey~ 3/4 teaspoon ground ginger~ 1 teaspoon sesame oil~ 1 small garlic clove, minced fine~ 2 tablespoons corn starch~ 2 tablespoons cold water~ **Instructions** make your favorite fried rice as directed or use recipe below. heat the oven to 350 degrees. ~For the teriyaki sauce~ in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. bring to a boil and cook for 1 minute. in a small bowl, stir together the water and cornstarch. add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. set aside. place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. bake for 30 minutes, remove from the oven and shred. steam the veggies and then add the veggies, rice and chicken to an 8x9" baking dish. add 3 tablespoons of the leftover teriyaki sauce and stir to combine. place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. serve immediately. notes using low sodium soy sauce is a must! it's less salty! ~Fried Rice Recipe ~EADY FRIED RICE~ An easy and delicious fried rice that will go perfectly to any chinese dish! **INGREDIENTS** 3 cups cooked rice *~2 Tbs sesame oil 1 small white onion, chopped~ 1 cup frozen peas and carrots, thawed~2-3 Tablespoons soy sauce (more or less to taste)~2 eggs, lightly beaten~ 2 Tbsp chopped green onions (optional) **INSTRUCTIONS** Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired. NOTES * For the rice they suggest day old rice. I usually cook mine in the morning or night before and refrigerate. It will still taste great if you are not able to do this.