Source: Eatingwell.com


INGREDIENTS

• 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
• 1/2 cup prepared barbecue sauce
• 1 cup canned black beans, rinsed
• 1/2 cup frozen corn, thawed, or canned corn, drained
• 1/4 cup reduced-fat sour cream
• 4 leaves romaine lettuce
• 4 10-inch whole-wheat tortillas
• 2 limes, cut in wedges

PREPARATION

1. Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
2. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

Source: Rachael Ray Mag

Ingredients

• 1/3 cup chunky peanut butter
• About 1/2 cup chicken stock
• About 4 to 5 tbsp. tamari (dark soy sauce)
• 2 tablespoons brown sugar or honey
• 1 small fresno chile pepper, seeded and finely chopped
• 1 small shallot, finely chopped
• 2 cloves garlic, grated or minced
• 1 piece  (1 inch) fresh ginger, grated
• 1 tablespoon lime (or lemon) zest plus 1 tbsp. lime (or lemon) juice
• 4 small skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs
• 1/4 cup vegetable oil or EVOO
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper
• 4 pieces  garlic naan bread
• 2 tablespoons butter
• Shredded iceberg lettuce and thinly sliced scallion and seedless cucumber, for topping

Directions

1. Preheat an outdoor grill, grill pan or cast-iron skillet over medium-high heat. In a saucepan, melt the peanut butter over low heat. Stir in the chicken stock, tamari and brown sugar (or honey), then the chile, shallot, garlic, ginger and lime (or lemon) zest and juice. Gently simmer over low heat for 15 minutes.
2. Meanwhile, coat the chicken in the oil. Season with the turmeric, cumin, coriander, salt and pepper. Grill or broil, turning occasionally, for 12 minutes.
3. Splash a little water on the grill or grill pan and add the naan to crisp slightly. Melt the butter in a small saucepan or in the microwave and brush it onto the naan.
4. Slice the chicken and pile onto the naan. Top with the lettuce, scallion, cucumber and lots of sauce.

Source: Real Simple 
Ingredients

• 1  tablespoon  canola oil
• 1  pound  tomatillos (papery skins removed), chopped
• 1  onion (preferably white), chopped
• 1  poblano pepper, seeded and chopped
• 2  cloves garlic, chopped
• 3/4  teaspoon  ground cumin
• kosher salt and black pepper
• 1  cup  heavy cream
• 1  2- to 2 1/2-pound rotisserie chicken, meat shredded
• 1  14.5-ounce can diced tomatoes, drained
• 1 1/4  cups  grated Monterey Jack (5 ounces)
• 8  6-inch corn tortillas
• Pico de Gallo or salsa

Directions

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

How to Stir Fry Anything from ehow.com

• Invest in a nonstick or carbon-steel wok (you need to season a carbon-steel wok). While you can stir-fry in any old skillet, the wok's depth and sloping sides (it's cooler there, so you can move ingredients away from the hot bottom to the sides) are ideal.
  
  
• Prepare everything you need before you begin to stir-fry. Cut all your vegetables and meats and prepare your sauce. Stir-frying is fast; you won't really have time to chop the broccoli while the onion is cooking.
  
  
• Make sure that your vegetables and meats are all cut approximately the same size - bite size, as a matter of fact. Stir-frying uses high heat, so pieces must be small enough to cook through without burning.
  
  
• Learn the different cooking times of meats and vegetables. You'll need to stagger additions to the stir-fry according to how long they take to cook. (For example, you'd add onions first, and stir-fry for about 2 minutes, then add broccoli florets and stir-fry for 3 to 4 minutes, then add red bell pepper and stir-fry for 2 more minutes.)
  
  
• If you've got a wok full, stir-fry the meat completely first, then add it back in at the end. (This works well for a large assemblage of ingredients, because you ensure the meat cooks fully but not too much.)
  
  
• Heat the pan first, then add oil. When the oil is hot, add aromatics, such as ginger and garlic, and stir-fry for a few seconds, or until you smell them.
  
  
• Start adding your other ingredients, according to their approximate cooking times. When the food is about two-thirds done, add your sauce. If the food will take more than a few minutes more to cook, cover and steam until done. If it will take less time, continue to stir-fry.
  
  
• Practice the basic technique of lifting under the food in the wok with a spatula or other flat utensil and moving it to the side.
  
  

Stir Fry Sauce from Yummly.com
1/4 cup soy sauce
1 cup water
1-3 tsps ginger (grated)
2 garlic cloves
1 tsp sesame oil
1 tbsp honey
1.5 tbsps cider vinegar
2 tbsps sherry wine
3 tbsps cornstarch

Combine all ingredients except cornstarch.  Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.  When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat. In a few minutes the sauce will thicken.

Source: Rachael Ray Mag

• 3 small pieces chicken breast (1 1/4 lbs.)
• Salt and pepper
• 1 carrot, peeled and coarsely chopped
• 1 rib celery, coarsely chopped
• 1 small onion, peeled and halved, root kept inact
• 1 lemon, sliced
• 1 bay leaf
• a few sprigs thyme and parsley
• 2 tablespoons butter (I skipped this)
• 1 tablespoon EVOO
• 3 medium leeks--trimmed, halved lengthwise, sliced crosswise 1/2 inch thick and thoroughly rinsed
• 1 tablespoon flour
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 2 - 3 tablespoons chopped fresh tarragon
• 1 tablespoon dijon mustard
• 4 slices good-quality white bread--toasted, lighly buttered and halved into triangles (I used whole wheat bread)

Directions

1. Place the chicken in a deep skillet and season with salt. Add the carrot, celery, onion, lemon, bay leaf, thyme, parsley and just enough water to cover the chicken. Bring to a boil, then lower the heat to a low boil and poach the chicken for 15 minutes. Remove the chicken and shred or slice. Strain the stock.
2. Meanwhile, in another deep skillet, heat the butter an EVOO over medium heat. Add the leeks and cook until softened, 6 to 7 minutes. Season with salt and pepper, sprinkle with the flour and stir for a minutes. Add the wine and ladle in 1 cup of the chicken poaching stock. Stir in the cream for about 5 minutes to thicken. Stir in the tarragon and mustard. Add the chicken.
3. Align the toast triangles on plates point to point, with the cut sides facing out. Top with the cream of chicken and leeks.

Source: Rachel Ray Mag

• 1 egg white
• 5 tablespoons cornstarch
• 1 tablespoon plus 2 1/2 tsp reduced-sodium soy sauce
• 1 teaspoon ground ginger
• 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
• 1 teaspoon sesame oil
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons rice vinegar
• 3 tablespoons vegetable oil
• 1 bunch  scallions, thinly sliced
• 2 cloves garlic, finely chopped
• 1 head  steamed broccoli, for serving
• 2 cups cooked brown rice, for serving

Directions

1. In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 tsp soy sauce and 1/2 tsp ginger. Stir in the chicken until evenly coated.
2. In a small bowl, combine the sesame oil and the remaining 1 1/2 tbsp soy sauce, 1 tbsp cornstarch and 1/2 tsp ginger. Stir in the honey and vinegar.
3. Heat a wok or large, heavy skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink. about 5 minutes. (I'm not sure on what planet a 1lb of cubed chicken cooks in five minutes.  This definitely took 15 minutes).  Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 1 1/2 tbsp vegetable oil and chicken.
4. Discard the excess oil from the wok (about 1/2 tbsp). Add the scallions and garlic; stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve with the broccoli and brown rice.