Recipe(tried): Chicken Crunch and Spring-y Lemon Bars

Hello, Everyone! It's been a while - busy with school and work. I decided to really cook tonight - no shortcuts, or grilled cheese sandwiches. Something about spring makes me want fresh vegetables and light dinners - so I made a variation of stir fry with plenty of crunch. On the side, we had warmed rolls with butter, and thinly sliced apples. For dessert, what else? Lemon bars! Yum...

CHICKEN CRUNCH

1 large fresh chicken breast, skinned, boned and sliced into bite-sized pieces
1 large carrot, peeled, in large julienne
1 large rib celery, in large julienne
1 small onion, peeled, sliced thin, separated into rings
5 cremini mushrooms, rinsed, dried and sliced
1 to 2 cloves garlic, chopped fine
Bottled teriyaki sauce
Canola oil
Freshly ground pepper
Chicken broth, low-sodium style
4 c hot cooked rice
1/4 to 1/2 c chopped roasted peanuts [or almonds]
FOR THE SAUCE:
1 scant tbsp cornstarch
1 tsp ground ginger
1/4 c low-sodium soy sauce
1/3 c cold water

Place chicken piece in sealable 1/2 gallon plastic bag. Add about 1/2 c teriyaki sauce. Seal bag after expelling all air. Move chicken around in sauce by "squishing" bag. Place bag in refrigerator for about an hour, occasionally turning over to re-distribute liquid.

Mix ingredients for sauce and set aside.

Heat heavy 12 in. frying pan over medium high heat; after 3 minutes, add enough oil to thinly cover bottom of pan. When shimmering hot, add chicken pieces, drained of sauce. Quickly begin stirring and flipping meat until well browned all over. Grind pepper over meat, to taste. Remove meat to plate.

When pan is again hot (may need to add another 2 tsp oil), add onions and garlic, stirring until limp and lightly browned. Add remainder of vegetables and stir quickly for 2 minutes. Add enough chicken broth to 1/2-1 in. below the top of the mixture. Add chicken pieces and any accumulated juices. Stir and bring to a boil. Cook 2-3 minutes, but do not overcook vegetables - they must have a some crunch left in them. Reduce heat to low medium and stir in sauce. Let simmer for 1 min.

Spoon rice in a ring shape on a warmed platter. Pour chicken mixture in center. Sprinkle generously with peanuts, and serve with soy sauce on the side. Serve 4.

Note: Try other fresh vegetables, too - like sugar snap peas, pea pods, broccoli, or zucchini. Use about 3 c total for the recipe.

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SPRING-Y LEMON BARS
[these are from Cuisine magazine - the best]
Makes 9 squares.

You dust these with powdered sugar before baking to create a delicate crust on top. I use the lemon juice you can find 'fresh frozen' in a small yellow bottle. Maybe a little less flavor, but a lot less squeezing for me!

Preheat oven to 350 degrees.

FOR THE CRUST:
Toast 1/2 cup sliced almonds in skillet over medium heat 3-5 minutes. Set aside 3 Tbsp of the almonds.

Whisk together:
3/4 cup flour
1/3 cup powdered sugar
1/4 tsp salt
Remaining almonds, finely chopped

Add in:
1/2 tsp almond extract
6 tbsp unsalted butter, cubed and chilled

Cut in butter with a fork until mixture is dry and crumbly (I use a food processor - much faster.) Press mixture into a 8 inch square pan lined with foil, with 2 inches of foil over side to make handles. Sprinkle with reserved almonds, pressing in lightly.

Bake 20-25 minutes, until edges are golden.

For the filling:
1 cup sugar
1/4 cup flour

Combine, then whisk in:
3 eggs

Add in:
1/2 cup fresh lemon juice (about 4 small or 2 large lemons)
2 tsp lemon zest

[Powdered sugar for dusting]

Pour filling over warm crust [don't worry if a few almonds pop up]. Sift powdered sugar over the top.

Return to oven and bake until filling no longer jiggles in center, about 18-20 minutes. Cool completely on rack.

Remove from pan by lifting with foil. Cut into squares. Dust with more powdered sugar before serving.