Let's Do Chinese! Griff's Tangy Chinese Chicken

I had to put something together real fast this week and I wanted to fix a Chinese dish reminiscent of General Tso's chicken, yet different. Here is what I came up with--and it was great!

Ingredients:

1.25 lb. boneless chicken breast, cut into 1/4" strips
2 tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. white pepper
1/8 tsp. dried, crushed red pepper (or more, to taste)
2 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
4 tsp. brown sugar
1/2 cup red wine vinegar
1/4 cup soy sauce
1 (14.5 oz.) can chicken broth
1/2 cup cold water
3 tbsp. corn starch
6 to 8 servings prepared white rice

Instructions:

Prepare the white rice. Preheat a wok or large skillet and add the olive oil. Add the chicken and the garlic powder, onion powder, chili powder, white pepper, and dried, crushed red pepper. Cook the meat, turning often. When meat is close to being thoroughly cooked, add the celery, green and red bell peppers, and onion, turning often. When the celery, peppers, and onions are tender, add the brown sugar, vinegar, soy sauce, and chicken broth. Stir often. Add corn starch to the cold water, stir, and add to the meat and vegetables, stirring often. Serve on plate next to the white rice. Serves 6 to 8.

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Griff's Easy Beef Creole

Hi everyone--it's great to be back! Here is a very easy and quick recipe I put together for a quick dinner recently. The results were astounding!

Ingredients:

1.25 lb. any kind of beef steak sliced into 1/4" strips
4 tbsp. olive oil
4 tbsp. butter
1 green bell pepper, diced
1 medium yellow onion, diced
2 stalks celery, sliced
1 tsp. Worcestershire sauce
1 tsp. Louisiana hot sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tbsp. Lawry's® seasoned pepper (or ground black pepper)
2.25 cups Spicy Hot V-8® vegetable juice
6 servings prepared white rice

Instructions:

In a large skillet, heat the olive oil over medium heat. In a separate large pan, heat the butter over low-medium heat. Add the green bell pepper, the onion, and the celery to the heated
butter and saute until everything is tender. Add the beef strips to the oil in the large skillet and season with the garlic powder, onion powder, paprika, and seasoned pepper (or ground black pepper) while browning. Turn the beef several times until browned thoroughly. Then add the sauteed vegetables, the V-8® juice, the Worcestershire sauce and the Louisiana hot sauce to the beef. Simmer for about 15 minutes stirring occasionally. Serve on top of the rice--makes about six servings.