1 tbsp and 1 tsp vegetable oil, divided
2 1/2 cups green beans, rinsed, trimmed and cut into one inch pieces
1 small red onion cut into wedges
1 lb boneless chicken breast cut into one inch cubes
2 tsp minced garlic
1/4 cup chicken broth
1/4 cup soy sauce
3 tbsp honey
2 tsp corn starch
salt and pepper to taste
Heat 1 teaspoon of oil in a large pan over medium heat.
Add the green beans and onions and cook for approximately 3-4 minutes or until beans are tender.
Remove from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer – do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the green beans back to the pan and cook for 2 more minutes or until the green beans are warmed through.
In a bowl whisk together the chicken broth, honey and soy sauce.
In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the chicken and green beans; cook for 30 seconds.
Whisk in the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken, stirring constantly. Serve over rice
20 shrimp (small, uncooked, peeled and deveined)
1 tbsp taco seasoning
1 tbsp olive oil
20 Tortilla “scoops”
1 cup cabbage, thinly sliced and chopped
cilantro cream sauce (see below)
fresh cilantro, chopped for garnish
sriracha sauce, for garnish
For the sauce:
1 cup sour cream
1/2 bunch cilantro, finely chopped
1/2 lime, juiced
salt to taste
pepper to taste
For the Cream Sauce:
Combine sour cream, cilantro, lime juice, salt and pepper in a food processor. Pulse until well blended, cover and refrigerate while preparing the mini tacos.
For the tacos:
Place shrimp and taco seasoning in a Ziploc bag and shake until shrimp is coated with seasoning.
Heat oil in a large pan over medium heat. Place shrimp in pan and cook for about 2 minutes on each side or until pink and cooked through. Remove shrimp and place on a plate. Cover with to keep warm. Place tortilla scoops out on a tray and place a little bit of cabbage in each scoop. Spoon about 1 tsp of the cilantro cream sauce into each scoop over the cabbage. Place shrimp into each scoop and add a little bit of guacamole. Drizzle a little Sriracha over shrimp and garnish with cilantro. Serve immediately.