This post is sponsored by Cabot.

I'm sharing with you three different cheese ball recipes including one for a bacon cheese ball. They are so easy to make and everyone, from your family to friends, will be wowed!

Recently, I shared with you how to build a meat and cheese board while working with Cabot Cheese and I'm back to share with you this wonderful recipe! Now you can add this cheese ball recipe to your meat and cheese board!

We are huge fans of Cabot cheeses in our house. We always have at least 2-3 blocks of Cabot cheese in our refrigerator and our grater gets a good workout!

First up, the bacon cheese ball is divine. I can't say I have a favorite among the three cheese ball recipes so I won't but you might be able to take a hint which one might be the most popular!

I love nuts and cheese together so this pecan covered cheese ball is really fun!

And last but not least, do you have a thing for sunflower seeds like I do? I love this cheese ball recipe with sunflower seeds. It has a nice texture and it's perfect!

What do you eat cheese balls with?

You can eat cheese balls with anything you like! I love eating them with different types of crackers! Put a little spreader on your plate so you can spread the cheese with.

What is a cheese ball made of?

• cream cheese
• ground cayenne pepper
• garlic powder
• black pepper
• soy sauce
• green onions
• Cabot Seriously Sharp Cheddar Cheese
• chopped pecans
• flat leaf parsley
• cooked bacon
• sunflower seeds

How long does a cheese ball last before it goes bad?

You can make your cheese ball recipe a day or two before you're going to serve it. Mine lasted about a week in the refrigerator and it tasted great. Once you refrigerate it, just let it sit on the counter for a few minutes and then it will be easier to spread on crackers.

I used Cabot Seriously Sharp Cheddar Cheese for this recipe, you can totally use any of your favorite Cabot Cheddar Cheeses!

First, grate your Cabot Cheddar Cheese.

Add softened cream cheese to a mixing bowl.

Add cayenne pepper, garlic powder, pepper, soy sauce and green onions.

And then mix with a rubber spatula.

Add the grated Cabot cheddar cheese to the bowl.

Mix together.

Then divide the cheese mixture into three. 

I put parsley and bacon into a smaller bowl and mix together.

Then, I added the chopped pecans into another bowl.

And then the sunflower seeds in another bowl.

Roll in each 1/3 of the cheese mixture into a ball.

Then, place in the bowls. And the cheese ball in sunflower seeds.

Roll another cheese ball in the bacon and parsley.

Looks so good, doesn't it?

And then roll the last cheese ball in chopped pecans.

I put them on squares of wax paper on a plate and then covered them. Place in the refrigerator at least one hour before serving.

This cheese ball recipe is so easy to make! I know you'll love it with Cabot Cheddar Cheese.

It's perfect for snacking or as an appetizer to serve your family before dinner. Or you can add it to a grazing table!

Looking for another wonderful recipe to add on to your list to make this summer? You should definitely try my beer cheese fondue, it's always a hit with my family as well!

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Cheese Ball Recipe

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 3 cheese ball appetizers

Ingredients

• 2 packages 8 ounces each cream cheese, softened
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/4 teaspoon soy sauce
• 2 green onions sliced
• 1 package 8 ounces Cabot Seriously Sharp Cheddar Cheese, grated

For the outside:

• 1/2 cup chopped pecans
• 3 Tablespoons chopped flat leaf parsley
• 4 slices bacon cooked
• 1/2 cup sunflower seeds I used salted ones

Instructions

• In a medium sized mixing bowl, add softened cream cheese, cayenne pepper, garlic powder, pepper and soy sauce. Mix thoroughly with a rubber spatula.
• Add green onions and the grated Cabot cheddar cheese and mix.
• Divide the cheese mixture into three.
• Roll each one into a ball.
• Roll one cheese ball in chopped pecans.
• Mix parsley and bacon in a small bowl. Roll the next cheese ball in parsley and bacon.
• Roll the last cheese ball in sunflower seeds.
• Cover and refrigerate at least one hour. (Can be made a few days ahead of time and stored in the refrigerator.)

Other recipes using cheddar cheese:

Cheddar Cheese Cloverleaf Rolls
Two Ingredient Cheese Crisps
Easy Stovetop Mac and Cheese
Broccoli Cheddar Cheese Soup
Three Cheese Mac and Cheese

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Cheese Ball Recipe appeared first on The Little Kitchen.

This post is sponsored by Cabot.

I told you guys before, I LOVE Cabot Cheese…I'm thrilled to be working with them again.

My friends and I love this fondue restaurant, we go for happy hour and I eat the cheese.

I have been wanting to make cheese fondue at home and this was my chance. But I have a confession, I have made this recipe for Beer Cheese Fondue like five times before even sharing this recipe with you.

I have eaten this for dinner all by myself. It's so so good! You have to use Cabot Seriously Sharp Cheddar Cheese to make it!

Prep the veggies, that's the easy part. For vegetables, use whatever you like and use what's in season. It will taste great and every time you make it, it can be a little different!

Then, grate your cheddar cheese!

This is the best part! Now we make the beer cheese fondue!

Add garlic and beer to your fondue pot.

Let it bubble up…that way you know it's hot enough to melt the cheese.

Add the Seriously Sharp Cheddar Cheese to your pot…do you see how the beer is bubbling?

I had to give you another cheese action shot!

It's almost there!

Add those spices.

You'll see it's thin at first.

So you'll want to whisk and whisk and then you'll get fondue! I add soy sauce to add a little umami flavor to the fondue.

I'm doing a happy dance thinking about you making this for your family and friends for the holidays. I know they will love it! I will be making this recipe for beer cheese fondue for our holiday party this year!

Here's another cheddar fondue for you to try if you'd like!

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Beer Cheese Fondue Recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6

Ingredients

• Your favorite vegetables cauliflower, broccoli, squash, carrots and breads
• 6 ounces beer
• 1 garlic clove peeled and minced
• 3 cups Cabot Seriously Sharp Cheddar Cheese
• 1 Tablespoon + 1 teaspoon cornstarch
• 1/4 teaspoon black pepper
• pinch of ground cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon low sodium soy sauce

Instructions

• Prep bread and vegetables for for the fondue.
• Add beer and garlic to a fondue pot or double boiler. Heat on medium high until bubbling (or boiling).
• Add Cabot Seriously Sharp Cheddar Cheese, cornstarch, both ground peppers and garlic powder. Lower heat if necessary, cook until the cheese is melted, whisking the entire time.
• Add soy sauce and mix thoroughly. Serve immediately with vegetables and bread.

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Beer Cheese Fondue appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love working with the Florida Department of Citrus because I love love Florida Orange Juice. We always have some in our refrigerator and I try to drink a glass each day! I love the taste, there's nothing like it! Not only am I getting my much needed Vitamin C, I'm also getting potassium and folate, without any added sugar.

I'm so excited to share this recipe with you for this spinach salad made with an orange-ginger dressing, of course I used Florida Orange Juice in the dressing! I topped the salad off with a panko-crusted chicken breast. It's so so good and better yet, you can even make it ahead of time while you're meal prepping for lunches or dinners during the week!

First, we're going to make the orange-ginger salad dressing! Put some Florida Orange Juice into a jar.

PS and by the way, did you know that drinking a glass of 100% orange juice gives you one of your daily recommended servings of fruit? (That's an 8-ounce glass!)

Add the soy sauce, olive oil, salt and pepper to the jar with Florida Orange Juice.

Next grate the ginger and add it. Close the jar and shake it really well. I love making salad dressings this way!

Then, add the honey to taste. Depending on your preference!

Close the jar and shake it again to make sure it's mixed all the way! And then put it in the refrigerator.

Cut the chicken length-wise into cutlets. You'll now have four pieces.

I put Florida Orange Juice into the egg mixture!

Dip the chicken into the egg-OJ mixture and then into the panko breadcrumbs.

It's really really easy!

Cook in a nonstick skillet with olive oil and they look golden brown delicious like this! (Be sure to let that chicken rest before slicing it.)

You can use a grater to grate the carrot or after you have peeled it, you can peel long strips and then cut them up for your salad. I love serving carrot this way in salads!

Put the salad together. You can totally toss the dressing into the spinach salad. You can add sliced almonds if you want to!

And then top with the chicken but be sure to add that amazing orange-ginger dressing to the chicken too!

It's an easy meal to make and I know your family and friends will LOVE it! Perfect for summer and a wonderful way to use the Florida Orange Juice you have in your refrigerator!

For more information about Florida Orange Juice along with recipes and videos, be sure to visit the Florida Department of Citrus' website! And follow them on Instagram and check out the hashtag #AmazingInside!

Be sure to check out my other recipes where I use Florida Orange Juice!

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Spinach Salad with Panko Chicken and Orange-Ginger Dressing Recipe

Ingredients

Orange-Ginger Dressing

• 1/3 cup Florida Orange Juice
• 1 teaspoon low sodium soy sauce
• 2 Tablespoons olive oil
• 2 teaspoons grated ginger
• pinch of black pepper
• 1/8 teaspoon salt
• 1/4 to 1/2 teaspoon honey

Chicken

• 1 pound boneless skinless chicken breast about 2
• 1 large egg beaten
• 1 Tablespoon Florida Orange Juice
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• olive oil

Salad

• 5 ounces baby spinach
• 1 carrot peeled and grated or shredded with a peeler
• sliced almonds

Instructions

Orange-Ginger Dressing

• Place all of the dressing ingredients (except the honey) into a jar that has an airtight lid. Put the lid on tightly and shake. Add the honey to taste. Close the jar again and shake until the honey is mixed in. Place the jar in the refrigerator while you're prepping the rest of the salad.

Chicken

• Add 1 large egg and Florida Orange Juice to a shallow dish. Beat egg and orange juice together.
• In another shallow dish, add the panko breadcrumbs along with salt and pepper.
• Prep chicken. I like to cut the chicken lengthwise so it makes two cutlets. Now you'll have four pieces.
• Add chicken to the dish with the egg mixture. Flip chicken over so it's covered in the egg mixture.
• Dip the chicken in the panko breadcrumb mixture. Shake off any excess and keep covering the chicken with breadcrumbs until it's cover. Fip over and repeat. Repeat with all of the pieces of chicken.
• Heat 2 tablespoons of olive oil in a nonstick skillet on medium high for 3 minutes. Add two pieces of chicken and cook for 4 to 5 minutes. Turn the chicken and add more olive oil if needed and cook for another 3 to 4 minutes. Remove chicken and place on a paper towel lined plate.
• Lower heat if necessary. Wipe pan with a paper towel. Add 2 tablespoons of olive oil to the skillet. Cook the remaining pieces of chicken as directed above. Let the chicken cool and rest at least 4 to 5 minutes before cutting.

Salad

• Prep salad. Clean the spinach, peel the outer peel off the carrots. Using a grater or peeler, grate or peel the carrot. Mix in with spinach. Add sliced almonds and toss.
• Using a sharp knife, cut the chicken into slices and serve on top of the salad.
• Add the desired amount of dressing to your salad.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Spinach Salad with Panko-Crusted Chicken and Orange-Ginger Salad Dressing appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

What's perfect for summer? A light and fresh cold noodle dish and citrus right? These orange sesame noodles with vegetables fit that bill!

They are light and easy to make! You can use soba noodles or thin spaghetti, whichever you prefer!

I love cooking and baking with Florida orange juice. Did you know it was so easy to cook with? (If you missed out my orange tres leches cake…you need to check it out!)

Prep the veggies.

Boil the noodles and then parboil the veggies.

I like these noodles cold, so refrigerate the noodles and the vegetables.

Mix up the sauce…

then add the Florida orange juice!

Whisk it all together!

Mix the vegetables up with the noodles.

What I love about this dish is that you can make it ahead! If you do make it ahead, don't add the sauce until you're ready to serve.

I can't wait for you to make this…I know you'll love it!!!

Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow Florida Orange Juice on Facebook, follow on twitter and on instagram!

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Orange Sesame Noodles with Vegetables Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6

Ingredients

• 1/2 pound soba noodles or thin spaghetti cooked al dente according to package instructions
• 2 carrots peeled and sliced at an angle
• 1 broccoli head cut into bite-sized florets
• 1 red pepper sliced and then cut in thirds
• 1/2 cup snap peas
• 1 garlic clove peeled and minced
• 1 teaspoon sesame oil
• 2 Tablespoons low sodium soy sauce
• 1 1/2 teaspoons sriracha
• 1/4 cup orange juice
• 1 green onion sliced
• sesame seed to garnish

Instructions

• Bring a pot of water to a boil. Cook pasta according to package instructions. Remove pasta with tongs and place in a medium sized mixing bowl. Allow it to cool on the counter for a few minutes and then put it in the refrigerator.
• Add broccoli to boiling water and cook for one minute. Remove with a slotted spoon. Rinse carefully with cold water (to stop the cooking). Add carrots and cook for about four minutes. Remove with a slotted and rinse carefully with cold water. Do the same for the snap peas, cook for just one minute.
• Place the cooked vegetables in the refrigerator while you prepare the sauce.
• Add minced garlic, sesame oil, soy sauce and sriracha to a small bowl. Whisk together and then add orange juice. Whisk together.
• Take pasta and vegetables and mix together. Add orange sesame sauce and mix together. Garnish with green onions and sesame seed.

Notes

Note: If you’re making it a day ahead, keep the sauce separated from the noodles and veggies until you’re ready to serve!

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Sesame Noodles with Vegetables appeared first on The Little Kitchen.

This post is a part of a yearlong partnership with The National Shrimp Council.

Let's be honest, I'm always excited to share recipes with you. When I develop a recipe and it turns out amazing, I'm so energized and thrilled and then get so out of control excited to share it with you, it's kind of annoying.

The second time I made this recipe and it came together, I was jumping up and down. This dish combines three of my major loves: shrimp, gnocchi and Alfredo sauce. And it's easy to make.

Don't forget to check out my other recipes that include shrimp including these Spicy Shrimp Spring Rolls and this Red Pepper and Garlic Shrimp Pasta!

Prep your ingredients…it makes your life much easier when you go to cook everything.

Let's look at the gnocchi!

I'm a huge fan of DeLallo products…including this mini potato gnocchi!

Add salt and pepper to season the shrimp after patting it dry.

Add butter to a skillet.

The mushrooms and a couple splashes of soy sauce. (My favorite way of sauteeing mushrooms, btw!)

After the mushrooms are cooked, remove them and clean the pan.

After the mushrooms are cooked, now's the time to add the gnocchi to the pot of boiling water.

Add more butter and cook the shrimp and garlic…looks sooo good!! Cook for just a couple of minutes and then remove from the skillet.

Add the remaining butter…

and half of the green onions.

Then, add heavy cream. Cook for a couple of minutes to reduce the cream.

When the gnocchi is cooked, drain the water and set aside.

Add it along with the zucchini to the skillet…

Look how creamy it looks!

Add the shrimp and mushrooms and mix well.

It's a light Alfredo sauce and with the shrimp and using gnocchi…this dish is the perfect weeknight meal. It takes only 30 minutes to make!

We will be making this recipe over and over again, you can count on it!

or more great recipes, be sure to visit the Eat Shrimp facebook page!

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Shrimp Alfredo Gnocchi Recipe

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 Tablespoons butter divided
• 4 ounces mushrooms sliced
• soy sauce
• 3/4 pound shrimp if frozen
• 3 garlic cloves minced
• 1 pound package of DeLallo Mini Potato Gnocchi
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 zucchini diced
• 1 green onion sliced

Instructions

• Bring a pot of water (with a generous amount of salt) to a boil.
• Add 1 Tablespoon of butter to a skillet and turn the heat to medium high. Melt the butter and add sliced mushrooms and a couple splashes of soy sauce. Cook the mushrooms for about 5 to 6 minutes, or until the liquid is cooked away and the mushrooms are cooked and browned. Remove the cooked mushrooms and set aside. Wipe the pan clean with a paper towel (if using stainless steel cookware, rinse with warm water being careful as you do it and then wipe dry).
• Add the gnocchi to the pot of boiling water and set a timer (use the directions on the package) to ensure you don't overcook the gnoochi.
• Prep the shrimp, pat dry with paper towels and season the shrimp with salt and pepper.
• Add 2 Tablespoons of butter to the skillet and turn the heat to medium. Melt the butter and add the seasoned shrimp and garlic. Cook for 2 to 3 minutes, be sure to flip the shrimp too. Remove the shrimp and set aside.
• Add the remaining butter and half of the green onions. Add heavy cream and cook for 2 minutes. Add cheese and the diced zucchini. Cook for 1 minute. Turn off the heat and add gnocchi and mix thoroughly. Add back the shrimp and the mushrooms. Mix again and serve with additional Parmesan cheese and green onions on top.

Disclosure: This post is sponsored by The National Shrimp Council. DeLallo did provide product for the purpose of this post. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

The post Shrimp Alfredo Gnocchi appeared first on The Little Kitchen.

For the last week I have been nursing an upper respiratory infection and I'm happy to finally be getting better. Curtis kept telling me to go to the doctor and this time I was the unreasonable one. It didn't make any sense, I'm usually the one telling him to go. The first two days after I got home from a trip last week, I spent them in bed. I feel grateful that I'm on the mend now. And so is Curtis. Did I mention I got him sick too?

Things I'm looking forward to again: being able to taste my food and being able to have a restful night's sleep. I haven't been able to wear my CPAP (continuous positive airway pressure) while I sleep since I got sick. My CPAP is for my sleep disorder, sleep apnea. I actually stop breathing while I sleep and have been sleeping with the aid of a CPAP for about 8 years now. One of my favorite things that I encounter when traveling is the people I meet. On a trip last week to Las Vegas for the Pillsbury Bake-Off, I sat next to a kidney doctor and I'm not sure how we got into talking about this but I told her about my sleep apnea. She actually talked about her own concerns that she had it and promised to get checked out for it.

It's such an odd thing because my sleep apnea is such a part of my life, I'm so used it and once you get me started talking about it, I can't stop. It started with me figuring out something was very wrong when I doing a long commute (about an hour each way), I was nodding off while I was driving. My primary care physician told me I should get more rest when I complained of being tired all the time. It was my allergy doctor who finally said I should go for a sleep study. Talking to this doctor and a friend who recently was diagnosed with sleep apnea, I realized how much fear there is associated with sleep studies and with CPAPs. They really aren't that bad and the treatment, wearing a mask that's hooked up to a machine that brings continuous air pressure is worth it compared to the alternatives. High risk for high blood pressure, heart disease and not getting restful sleep.

To explain a little further, the CPAP machine is set to a level of pressure prescribed when I went in for a second sleep study. I sleep with a mask connected to a tube to the CPAP machine. Since I stop breathing in my sleep, my brain sends a signal to my body to wake up, to alert it — that it has stopped breathing. Whatever obstruction I have causes the snoring and the stopping of my breathing causes gagging noises. And the constant waking up makes it very difficult to have a full night's restful sleep. The CPAP takes air from the room and sends it through filters and a tube into a mask that I wear while I sleep. It's supposed to keep me from waking up when I stop breathing. The hope is that by sending the air at a constant pressure, if I do stop breathing, it's momentary and doesn't cause me to wake up. After I started using it for a few weeks, I noticed a huge difference. The big test was about 6 months after I was fitted with the CPAP and we went away for a weekend. I completely forgot to pack it, I noticed how really really tired I was all weekend. You don't realize how much your body has been coping with something for so long until it's “fixed” and then you have a relapse. I still recognize how important the CPAP is for me. If I fall asleep on the couch and nap without my CPAP, I wake up with a really big headache and often feel even more tired than when I fall asleep.

My research into sleep apnea also shed some light on sleep apnea sufferers, we are more likely to have hypertension and develop heart disease if left untreated. I believe tons of people live undiagnosed and it's a little scary to me because I read that if you have sleep apnea and need to go into the hospital for surgery, your doctors need to know this. So they can monitor you even more closely under anesthesia (since you stop breathing easily under normal sleep). The machine is a pain to travel with and something I have to take out for the TSA folks (in a separate tub) to look at just like my laptop but for me it's about quality of life. Luckily, the machine is not terribly noisy. It makes a small humming noise, almost like a whoosh of air and Curtis will often wake up if the mask has slipped off my face or if I unknowingly take it off in my sleep and will wake me up to put it back on. And more importantly, he can sleep and doesn't have to sleep on the couch anymore! Wow, I totally rambled. I have been wanting to share this here, in my little space on the internet because I feel so strongly about telling others about  my diagnosis and my sleep disorder because I know so many others go through the same thing I do. We don't have to be embarrassed, we don't need to live what I called living like the walking dead for so long. It's not healthy and in my case it was life-threatening because I was doing those long drives.

Here's more information on sleep apnea and I need to say and note that, I'm not giving any medical advice (I'm not a medical professional), I'm just sharing my story with you, in the hopes that it will help someone, maybe you! If you need medical advice, you should consult your doctor.

Now back to the recipe. Saying that Curtis loves stir fries is an understatement. He loves them! I get bored easily and like to try new things. This recipe started out as an experiment. I wanted to start making my own stir fry sauce that I could use in different dishes, just chaining out veggies and the meat. And Curtis wanted me to come up with a version of his favorite Chinese take-out pepper steak.

I have to say I'm not a huge fan of bell peppers but I yielded. Why not give this a try? Well guess, what it turned out really nicely. You can put this recipe together fairly quickly and it tastes great! I have made it so many times and finally got to photographing it so I could share it with you.

First, mix the stir fry ingredients together.

Prep the vegetables and the chicken. (When I photographed the step by step photos, I used yellow and red peppers. When I finally got to photographing the final shot, I used red and green peppers. We like using either or…use your favorites!)

Cook the chicken in a wok on medium high heat and in the last couple of minutes of cooking, add 1/2 tablespoon of the stir fry sauce.

Remove the chicken and add the onions and peppers. Cook those for a few minutes and then move the veggies to edge of the wok, creating a circle in the middle.

Add the ginger and garlic and cook for 60 to 90 seconds, pushing down with the side of your spatula while it's cooking.

Then, mix it all up.

Add the chicken, stir fry sauce and cashews and cook for another 2 to 3 minutes.

And you're done.

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Pepper Chicken with Cashews Stir Fry Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• Jasmine rice cooked according to package instructions

Stir Fry Sauce

• 1/4 cup soy sauce
• 3 teaspoons rice vinegar
• 1 Tablespoon sherry wine
• 2 teaspoons sesame oil
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sugar or honey
• 1/2 teaspoon grape seed oil
•  
• 1 green pepper chopped
• 1 red pepper chopped
• 1 medium onion chopped
• 2 Tablespoons ginger minced
• 2 large garlic cloves minced (about 1 1/2 Tablespoons)
• 3 Tablespoons grape seed oil
• 1 pound boneless skinless chicken breast cut into cutlets and chopped into bite-sized pieces
• 1/2 cup cashews roughly chopped (I used raw ones, be sure to get them unsalted)

Instructions

• Whisk all of the stir fry sauce ingredients in a medium-sized mixing bowl. Set aside.
• In a small bowl, add garlic, ginger and 1 Tablespoon grape seed oil and mix. Set aside.
• Prep vegetables and set aside. Cut chicken into bite sized pieces and add salt & pepper.
• Heat 1 Tablespoon of grape seed oil in a large wok on medium high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is cooked through and browned, stirring occasionally. In the last minute of cooking, add 1/2 Tablespoon of the stir fry sauce. Remove chicken from wok and place in a clean bowl. Set aside.
• Add vegetables and turn heat down to medium. Cook for 5 minutes, stirring occasionally. Move vegetables to the edges of the wok and then add garlic & ginger and smash down with spatula. Cook without stirring for 60 to 90 seconds.
• Add chicken, stir fry sauce and cashews to the pan. Stir and cook for 2 to 3 minutes and serve with white rice.

The post Pepper Chicken with Cashews Stir Fry appeared first on The Little Kitchen.