1905 Salad- Columbia Restaurant

 Gabe and I enjoyed dinner at the Columbia in January for my birthday. We were going to celebrate  our 50th  anniversary there but realized it was spring break. We can go back another time.

In the meantime I made this salad which was really good.

We all know what salad looks like and the recipe is the only important part.

Copycat Panera Tomato Soup

 

Ingredients:

2 tablespoons olive oil

4 garlic cloves, minced

1 large yellow onion, sliced

2 (28 oz) cans peeled tomatoes, do not drain

1 cup chicken stock

1 tablespoon sugar

¼ cup  half and half

8 large fresh basil leaves, roughly chopped

¼ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

kosher salt and freshly ground black pepper, to taste

⅓ cup shredded parmesan cheese, optional

Directions:

In a heavy bottomed pot , heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, until fragrant. Add onion and cook, stirring as needed, about 8 minutes.

Add  peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Add the half and half cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.

Using an immersion blender, puree soup until there are no large chunks left. If using a regular blender, be careful and watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.

Stir in parmesan cheese and serve topped with croutons, if desired

Want to clean out my freezer in hopes of getting some good deals on turkeys.

The soup was good but this recipe is Delicious

Copycat Panera Broccoli Cheese Soup

  Ingredients

¼ cup unsalted butter

½ cup diced onions (yellow or white)

1 cup shredded carrots 

2 ½-3 cups broccoli florets, chopped small

1 ½ cups chicken broth

1 cup milk 

1 cup heavy whipping cream

¼ cup all-purpose flour

1 ½ tsp kosher salt

1/8 tsp black pepper

pinch of crushed red pepper flakes (or more as desired)

2 cups shredded cheddar cheese

Directions:

In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).

Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.

Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

Reddits VIRAL - Big Mama's Secret Cinnamon Roll Cake **

From the original poster- This is a cake my grandmother “Big Mama” used to make. The basic cake part is what she used for all of her homemade poke cakes. She used white sugar for icing but I like the powdered better and I upped the cinnamon from 1 T to 4. She would make the cake and sometimes add a sliced banana or two on top then add the icing for a “banana cake”. It’s so good! Or she would make a warm chocolate glaze with Hershey’s cocoa powder and pour on top for chocolate cake. She and my Big Daddy raised 5 children during the depression and WW2. They had a farm and she could make delicious meals from seemingly nothing. She would make half of the cake recipe and make a one layer round cake in her later years.

Ingredients:

2 cups self rising flour

4 eggs

1/2 cup crisco

1 and 1/2 cup granulated sugar

1 cup milk or buttermilk or a mix of both

2 teaspoons vanilla

Beat sugar and crisco, add eggs and beat. Add flour and milk and vanilla and beat 1-2 minutes. Spread 1/2 of this into a greased and floured 9x13 pan.

Filling

1/2 c brown sugar

4 teaspoons cinnamon ( many posters used 4 Tablespoons but that was kinda overkill to me)

Sprinkle evenly on cake Pour and spread the rest of the batter on the filling. Swirl with a knife

Bake at 350 for 30 to maybe 45 minutes- recipes said 30 but mine wasn't done so left it in for another 15 till tooth pick came out clean.

Icing

2 c powered sugar

3 T butter

1/4 c milk

2 teaspoons vanilla

Heat milk and butter, add sugar and vanilla. Poke holes in the cake. Pour over warm cake. ( it was noted that this cake is VERY sweet- I made the above icing but only used half to top the cake- it was sweet but not overly)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

If you don’t have self-rising flour you can make your own:

SELF-RISING FLOUR:

2 c. flour

1 T. baking powder

1/2 t. salt

Whisk together well

I saw this recipe and wanted to make it but a 9x13 makes a pretty big cake. Gabe doesn't eat sweets, he might have a slice. I sure don't need the  extra calories. I told Gabe all about it and how it was getting so much buzz. I needed to do a Walmart run to pick up buttermilk. I know I can make my own but I wasted to stay true to the recipe. The only sub I made was using butter flavor crisco. Gabe liked it and I gave a slice to Sharon and Don. The rest is going to the gym! I liked it and need to get it out of the house- LOL. ALL reviews in today from everyone I gave it to- LOVED IT and want MORE!!!!!

** If you’re gluten free:

Use a one to one replacement flour and 4 tablespoons of baking powder.

Sift the flour—or it will be stodgy.

Drop the temp by 25 degrees and cook for 15 minutes longer.

Use Crisco.

Copykat Outback Steakhouse Alice Springs Chicken

 

Ingredients:

4 boneless, skinless chicken breasts, pounded 1/2 inch thick

 Seasoned Salt

6 slices of bacon

1/4 cup regular mustard

1/3 cup honey

2 tbsp. Mayonnaise

2 teaspoons dried onion flakes

1 c slice mushrooms 

2 cups grated Colby/Jack cheese

Directions:

Sprinkle and rub chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

 While chicken is in refrigerator, cook bacon in  skillet until crispy. Removing bacon and set aside.

 Sauté chicken in bacon grease for 3-5 minutes per side, or until browned. Place the chicken in a 9″ × 13″ casserole or casserole dish.

To make the Honey Mustard:

 In  bowl, combine mustard, honey, mayonnaise & dry onion flakes.

 Spreading honey mustard on every piece of chicken, then topping with mushrooms, crumbled bacon & shredded cheese.

 Baking at 350° for 30 min

I don't know about where you live but chicken breast here are tough. The chicken I used in this recipe were in the freezer and I don't remember where I got them. Figured I better use this-    Quick Meat Tenderizer- marinade chicken breasts with 1 1/2 tsp of baking soda, 2 tbsp vinegar, and 1 tsp salt. Pour in enough cold water to cover the chicken and let sit for 20 minutes. 

Copykat Longhorn Steakhouse Mushroom Truffle Bisque

 

Ingredients:

2 tablespoons butter

4 ounces white button mushrooms sliced

4 ounces baby portobello mushroom sliced

1/2 cup white onion chopped

1/2 teaspoon salt

1 teaspoon chopped garlic

2 cups low sodium chicken broth

1 cup heavy cream

1 1/2 teaspoon truffle oil ( I used EVOO)

Directions:

Melt 2 tablespoons butter in a medium sized skillet over medium heat. Add sliced mushrooms and chopped onion. Sprinkle mushrooms and onions with salt. Cook until the onions have become transparent and the mushrooms have released their water. Add chopped garlic, and sauté for 1 to 2 minutes. In a medium sized saucepan add chicken broth, and the mushroom mixture. Heat through. Use either a stick blender, or a food processor to process soup. Process soup until the mushrooms are chopped very fine. Add heavy cream to the soup, and heat until the soup is warm. Add EVOO just before serving. 

It's not a true copycat because I didn't use the Truffle oil. I did like it and will make it again

Copycat Trader Joe's Copycat Chicken Salad Recipe

 Ingredients:

3 cups chopped cooked chicken (about 3 chicken breasts)

½ cup mayonnaise ( I used plain Greek Yogurt )

1 tablespoon apple cider vinegar

1 tablespoon poppy seeds

1 tablespoon honey

2 teaspoons sugar

¼ teaspoon kosher salt

⅛ teaspoon white pepper

⅓ cup finely chopped celery (about 1 stalk)

⅓ cup dried cranberries

¼ cup chopped pecans (about 1 ounce)

Directions:

If you're starting with raw chicken breasts, place them in a large saucepan. Add a dash of salt and cover the breasts with chicken broth. Bring the liquid to a boil over medium-high heat before reducing the heat to a simmer. Cook until the chicken registers 165 degrees Fahrenheit, about 10 minutes. Remove the chicken from the poaching liquid (saving it for another recipe) and let the chicken cool completely before chopping into cubes.

To make the dressing, combine the mayonnaise, apple cider vinegar, poppy seeds, honey, sugar, kosher salt, and white pepper in a small bowl. Whisk until the ingredients are well combined. The dressing can be made in advance and stored in an airtight container in the refrigerator for up to a week.

In a large bowl, combine the cooked chicken, celery, cranberries, pecans, and prepared dressing. Toss the ingredients together until everything is well coated in the dressing.

Taste the chicken salad and season it with additional salt and pepper, to taste.

Store the chicken salad in an airtight container in the refrigerator for 3 to 5 days.

We don't get over to Trader Joes that often. Love that store!

This chicken salad was wonderful.

Panda Express Zucchini & Mushroom Chicken ( copycat)

 Ingredients

1 pound boneless skinless chicken breasts , cut into thin bite sized slices

3 tablespoons cornstarch

1 tablespoon canola oil

1 tablespoon sesame oil

8 ounces mushrooms , 

1 medium zucchini , cut in half lengthwise, then in 1/2 inch slices

1/4 cup soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar

3 garlic cloves , minced

2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)

sesame seeds , for garnish (optional)

Directions:

Toss the chicken with cornstarch.

Heat the canola and sesame oil in the pan.

Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.

Remove chicken from the pan, and turn the heat up to high.

Add in the mushrooms and zucchini and cook until they start to brown.

Add the garlic and ginger and cook/stir for 30 seconds.

Cook for another 2-3 minutes as vegetables soften a little.

Add the chicken back in and stir to coat.

Add in the soy sauce, sugar and rice wine vinegar and stir to coat.

Serve with Rice.

Copycat Panda Express Honey Sesame Chicken Breast

Ingredients

1 pound chicken breast , boneless skinless, cut into 1" chunks

1 large egg

1/2 tsp salt

1 pinch black pepper

1/2 cup cornstarch

1/4 cup flour

1 tablespoon vegetable oil

vegetable oil for frying

Sauce -Honey Sesame

1/4 cup sweet chili sauce

1/4 cup honey

1/3 cup water

2 tablespoons white vinegar

2 tablespoons lemon juice

1/8 teaspoons salt

2 teaspoons low sodium soy sauce

2 teaspoons cornstarch

Add in

1 pound string beans , trimmed

1 yellow bell pepper , sliced thinly

2 teaspoons sesame oil

1 teaspoon toasted sesame seeds

Directions

To coat the chicken breast add the egg, salt, pepper and 1 tablespoon oil into a medium bowl and whisk together well.

In a second bowl, add 1/2 cup corn starch and 1/4 cup flour and mix.

In a large dutch oven or a wok, heat oil to 375 degrees (about 2 inches of oil).

Dip chicken pieces in the egg mixture, then dredge in the flour mixture.

Fry the chicken in batches for 3 to 4 minutes or until golden and crisp then remove with a slotted spatula, draining the oil well.

To make the sauce combine the sweet chili sauce, honey, water, white vinegar, lemon juice, salt, soy sauce and cornstarch in a medium saucepan and bring to a boil and cook until it thickens (don't make the sauce in your chicken pan).

When you are done with the chicken, drain most of the oil from the pan (leave about 2 tablespoons).

Stir fry the string beans and bell pepper strips for 30 seconds, then add in the cooked chicken, sesame oil and the honey sesame sauce and toss quickly to combine.

Remove from heat and garnish with sesame seeds before serving.

We really liked this- Make it again!!!

Copycat Panera Broccoli Cheese Soup

 

Ingredients:

3 medium broccoli crowns, chopped

1 small white onion, diced

1 cup matchstick carrots

2 cups half and half

4 cups chicken broth

5 tbsp. butter, divided use

¼ cup flour

¼ tsp ground nutmeg

8-oz shredded sharp cheddar cheese

salt and pepper

shredded marbled cheddar, for serving

Directions:

In a large stockpot over medium heat sauté onions in 1 tbsp. butter until soft.

Remove.

Melt remaining butter.

Whisk flour into butter and cook about 5 minutes.

Slowly add 2 cups broth and half and half.

Stir well.

Bring to a boil.

Reduce heat and simmer about 15 minutes.

Add onions, broccoli, carrots and remaining chicken stock.

Stir.

Simmer for 15-20 minutes, until veggies are tender crisp.*

Add nutmeg, salt, pepper and shredded sharp cheddar.

Stir until cheese is melted and serve.

Serve with marbled cheddar and crusty bread, if desired

Note: * I used the immersion blender after it simmered.

CHICK-FIL-A'S CARROT & RAISIN SALAD

 

Ingredients:

4 1/2 cups shredded carrots

1 (8oz) can or 2/3 cups crushed, unstrained pineapple

3/4 cup raisins

1/2 cup mayonnaise ( I subbed Greek Yogurt)

1/2 cup and 2 tablespoons sugar ( this was WAY to much sugar for me, I added honey to taste)

1 1/4 tablespoons fresh, unstrained lemon juice (no seeds)

Directions:

1, Shred carrots add to a medium sized bowl

2. Add pineapple, raisins, Greek yogurt, sweetener to taste and lemon juice to taste.

3. Mix well. Place bowl in refrigerator before serving.

Note: The original recipe is a copycat, which is posted above. I adapted it to suit my taste.

It’s been the better part of a decade since the Carrot & Raisin Salad graced Chick-fil-A menus, but fans of the chicken chain continue to mourn the loss of the beloved side.

Copycat Marie Callender's Lemon Cream Cheese Pie

Ingredients:

Crust 
1 cup graham cracker crumbs 
1/4 cup butter, melted 
2 tablespoons granulated sugar 

Note: easy- buy a crust from the store

Cream Cheese Filling 
8 ounces cream cheese, softened 
1/4 cup granulated sugar 
1/2 teaspoon vanilla 
1 egg 

Lemon Filling 
1/2 cup granulated sugar 
2 tablespoons cornstarch 
dash salt 
1 cup water 
2 egg yolks 
2 tablespoons fresh lemon juice 
1 tablespoon butter 

Directions:

Preheat oven to 350° F. 

Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan. 

Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean. 

As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often. 

Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. 

Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. 


Slice into 6 pieces to serve restaurant-size portions. 

VERY good pie! Made this for thanksgiving- one of the many pies in my pie parade.

COPYCAT STARBUCKS COOL LIME REFRESHER

 Ingredients:

3 cups water

2 cups freshly squeezed lime juice

¼ cup fresh mint leaves, finely chopped

¾ cup cucumber, peeled and chopped

¾ cup sugar or sweetener

Limes for garnish (optional)

Directions:

Start by finely chopping the mint leaves and cucumber. Doing this will allow the juices and flavor to extract into the water better.

Next fill a pitcher with water and add the mint leaves and cucumber to it. You want to allow these to sit in the water for at least 15 minutes to infuse. I personally like to let mine infuse overnight.

Take a slotted spoon and remove the cucumbers and mint leaves from the water. It’s even easier if you have a special pitcher with a built in infuser.

Now add your lime juice and sugar and stir until well incorporated.

COPYKAT OTIS SPUNKMEYER BANANA NUT MUFFINS

Ingredients:

1 c. mashed ripe bananas (about 2 average size)
1 (18.25 oz.) pkg. banana cake mix (can use yellow cake mix) The yellow cake mix I used was 15.25 ounces thus I used the upsizer from the recipe which was posted
1 (4 serving size) pkg. instant banana pudding
4 eggs
1/2 c. vegetable oil
3/4 tsp. ground cinnamon
1/2 c. water
1 tsp. banana extract

1 c finely chopped walnuts

Directions:

Preheat oven to 350 degrees. 

Blend all ingredients together until smooth, about 3-4 minutes. 

Fill baking cups 3/4 full and bake @ 350 degrees about 20 minutes until done. Check for doneness with a toothpick inserted into top of muffin, if the toothpick comes out clean the muffin is done. 

Store muffins if there are any left in a airtight container. Using jumbo pans, the recipe makes 10, baked for about 30-35 mins.

The recipe was in one of my old files-Source: copykat.com-shared by hollyga on the TOH board). That board had some really good recipes.

WOW! These are delicious!!! 

Copycat Panera Autumn Squash Soup

October in Florida is not cold but tropical storm Nestor is headed our way and soup fits the bill for the weekend.

This soup is DELICIOUS! Definitely a make again.

INGREDIENTS:

3 cups vegetable broth
1 small yellow onion chopped
1 medium-large butternut squash peeled and cubed
2-3 carrots peeled and chopped (or a little over 1 cup)
1/2 of a 15 oz. can  pumpkin puree
2 Tbsp brown sugar
1 tsp salt
1/4 tsp cracked pepper
1/2 cup heavy cream
1/2 tsp Saigon  cinnamon
pinch nutmeg

INSTRUCTIONS:

Add all of ingredients except heavy cream to slow cooker/crock pot: vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper. Mix ingredients together. Place heat on low and cover - let cook for 5 hours. If you would like this to cook faster, you can set your cooker to high for 3-4 hours.

After ingredients have cooked, use a hand blender to puree  soup or use a blender and in batches blend soup until  smooth. Stir in heavy cream and adjust taste.  Serve soup with pumpkin seeds and enjoy! 

STARBUCKS COPY CAT INSTANT POT EGG BITES

We tossed the idea around about getting an RV for awhile.  Gabe heard about the IP and figured it would be something we could use in the RV.

I don't use the IP as much as I should. The recipes I've made have been good.

The yoga ladies rave about the Starbucks egg bites. I don't like Starbucks coffee thus don't patronizer the store.

Never had a egg bite from Starbucks but I sure enjoyed these.

For those who do not own an instant pot I would grease muffins tins and bake at 350 for about 15 minutes- give or take



Ingredients:

 5 large eggs
 1/2 cup cottage cheese
 1/4 cup  Greek yogurt 
 3/4 cup shredded Monterrey jack cheese
 1/2 teaspoon salt (didn't use)
 1/2 cup red bell pepper, diced
 1/3 cup chopped scallion green tops


Directions:

Pour one cup of water into the pressure cooker. Place the trivet on top.

In a blender, Pour in the eggs, cottage cheese, yogurt, cheese, salt red pepper and green onions tops. Blend until smooth and fluffy, about 2-3 minutes.

Spray the cups of the silicone mold with cooking spray.  Pour the egg mixture into each cup in the mold but DO NOT fill to the top. Leave a bit of head space otherwise you are going to get a blob not a bite.
Place the molds on top of the trivet and cover with foil. Lock the lid and set the pressure cooker to the steam function for 8 minutes.

After the 8 minutes has passed, let the pot do a natural pressure release for 10 minutes. Manually release any remaining pressure. Carefully lift the mold out of the pressure cooker. Let sit for 2 minutes. Place a plate on top of the mold and flip mold over. Bites should slide out nicely.

COPYCAT STARBUCKS BANANA BREAD RECIPE

I found this recipe while looking for another in my pile of recipes to make. I printed it out years ago and have no source.

I go to the Life Enrichment Center for yoga on Monday and Thursday afternoon. The seniors enjoy the morning at the center. They have breakfast, play games, do crafts and enjoy being around others. 

Marilyn is one of my favorites. Her birthday is on Valentines Day. She lives in a nursing home. The center picks her up every morning and takes her back early afternoon.

I wanted to make her something and figured banana bread is sort of healthy( banana's full of potassium ). She said no photo of her but she is a beautiful person inside and out.





INGREDIENTS
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 egg
1⅛ cup sugar
½ cup vegetable or canola oil
2 tablespoons buttermilk or milk
½ teaspoon vanilla
3 bananas mashed very well
½ cup chopped walnuts (optional)

Directions:


Preheat oven to 325 degrees.
Add flour, baking soda and salt to a small bowl and set aside.
Mix egg, sugar and oil and stir until well combined
Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.
Next add milk, vanilla and bananas and stir until incorporated.
Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

COPYCAT PANERA AUTUMN SQUASH SOUP RECIPE

 I tried to grow butternut squash but they didn't do that well. I don't know if it was because we had to much rain or the soil needs to be amended.  I did get two and used them in this recipe.

The Seminole pumpkins were perfect for this recipe.

Have to make this again. VERY GOOD!

INGREDIENTS:

1 Butternut Squash
1 small Onion
2 tbsp Olive Oil
15 oz Pumpkin Puree ( used my Seminole pumpkin puree)
2 cup Vegetable Broth ( I used chicken broth)
1 1/2 cup Apple Cider 
1 1/2 cup Heavy Cream ( Used half and half)
2 tbsp Honey
1/4 tsp Curry Powder
1/2 tsp Saigon  Cinnamon
1 tsp Salt
1/4 tsp black pepper



DIRECTIONS:

Preheat oven to 450.

Peel  squash and scoop out seeds. Cut into chunks.

Cut  onion and peel.

Toss squash and onion in olive oil, add salt and pepper to taste.
Cook for 20 minutes.

 Cool for about 10 minutes.

Puree in blender or food processor.

In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
Bring to a low boil over medium heat.

Add honey and spices and simmer for 10 minutes.

 source

Trader Joe's Copycat Pumpkin Butter

I was honored to do another program at the Live Oak Library. Seminole Pumpkin was on the agenda.  I decided to make THIS.

My original  HEALTHY PUMPKIN OVERNIGHT OATS is very good but I knew my friend Christina has a bit of a sweet tooth.

Trader Joe's copycat pumpkin butter was the perfect addition to the oats. Ladies enjoyed it and one of the lucky ones got to take a pumpkin home.

Many thanks to David who assisted me with the program. 





Ingredients:

1 (29 oz) can pumpkin purée or solid pack pumpkin (not pumpkin pie filling) * See Note Below
½ cup  granulated sugar
½ cup  packed light brown sugar
1 cup 100% pure apple juice (no sugar added) or apple cider
2 teaspoons  fine-quality ground cinnamon
1 teaspoon ground ginger
¾ teaspoon  nutmeg
½ teaspoon  ground cloves
2 teaspoons  freshly squeezed lemon juice

Directions:

1- In a large saucepan, combine all ingredients except lemon juice. 

2.-Cook over medium-high heat and bring mixture to a boil, it's going to bubble. Be careful you don't get burned.

3-  Once the mixture reaches a full boil, reduce heat to medium-low.  Cover loosely with a lid allowing a small amount of steam to escape. This will  protect the top of the stove and your hands from the splatter from the bubbles.

4- Simmer the mixture, stirring frequently to prevent burning until thick, which takes about 35 to 45 minutes.

5- Remove from stove top and transfer mixture to a medium size bowl. Stir in lemon juice.

6- Completely cool

7- Cover in a airtight container and place in fridge.

Makes 4-5 cups- really depends on how thick the butter is.






Note: I used 16 ounces of Seminole pumpkin and 13 ounces of pumpkin puree.


Source- Allrecipes

Copycat PANDA EXPRESS MUSHROOM CHICKEN

Gabe loves Chinese food. Lake City has a Panda Express and we ate there a few times. 

I saw this recipe and wanted to give it a try since I had all the ingredients in the house.

Carol mentioned that she has an abundance of zucchini in her garden, thought this might be a good one to try. It's keeper and will make it again. 


Ingredients:

1 pound boneless skinless chicken breasts , cut into thin bite sized slices
3 tablespoons cornstarch
2 tablespoon canola oil
1 tablespoon sesame oil
8 ounces crimini mushrooms , sliced ( I used white mushrooms) 
1 medium zucchini , cut in half lengthwise, then in 1/2 inch slices
1/4 cup soy sauce ( used low sodium)
1 tablespoon rice wine vinegar
2 teaspoons sugar
1/4 teaspoon cornstarch 
3 garlic cloves , minced
2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)
sesame seeds , for garnish  ( I toasted the seeds)

Directions:

1.  In a medium bowl toss chicken with cornstarch or you could add cornstarch to a large plastic bag, add the chicken and shake till chicken is coated.

2.  In a large skillet heat canola and sesame oils. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side

3. Remove chicken from the pan, and turn the heat up to high.

4.  Add in the mushrooms and zucchini and cook until they start to brown. Add the garlic and ginger and cook/stir for 30 seconds

5. Cook for about 2-3 minutes until vegetables are soften a little

6.  Return the chicken to the skillet with the vegetables and stir to coat.

7. Mix soy sauce, sugar, rice wine and cornstarch together. Add  and stir until everything is well combined.



8. Serve with rice.

 When taking the photo I forgot to add the sesame seeds
Made it again in 2026- got the chicken breast for 1.99 a pound

Put the chicken in the air fryer and it came out good.