#264 – Chicken Stir Fry & Fresh Peach Crumb Bars

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

Chicken Stir Fry

1 lb. chicken breasts, cut into cubes
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
2 carrots, thinly sliced
1/2 cup stir fry sauce
1 head broccoli, cut into florets
1 tsp. sesame seeds, for garnish

Preheat oven to 400 degrees.  In a large bowl, toss chicken, peppers, and carrots with stir fry sauce until evenly coated.  Arrange chicken, peppers and carrots on pan in a single layer.  Convection bake for 18 minutes.  After 10 minutes, stir mixture and add broccoli to pan, return to oven and cook for an additional 8 minutes.  Garnish with sesame seeds before serving.

Fresh Peach Crumb Bars

1 cup sugar
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 cup cold butter, cut into cubes
1 large egg, lightly beaten

Peach Layer
1/2 cup sugar
1 Tbsp. cornstarch
1/4 tsp. ground cinnamon
5 large peaches, peeled and diced
1 tsp. fresh lemon juice

Icing (optional)
1 cup powdered sugar
1/4 tsp. almond extract
1 Tbsp. milk

Preheat oven to 350 degrees. Lightly grease a 13×9-inch glass baking pan and set aside. For the curst: In a medium bowl, whisk together 1 cup of sugar, 3 cups flour, baking powder, salt and cinnamon; blend in the butter until the mixture resembles coarse sand. Add egg and mix until the dough starts to hold together, but is still crumbly. Gently press a little more than half the dough into the prepared pan. For the peach mixture: In a large bowl whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat. Pour the peach mixture over the crust and spread evenly. Using your hands, press together handfuls of remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through. Bake for 50-55 minutes or until lightly browned. Cool completely then chill before icing. For the icing: Whisk together the powdered sugar, almond extract and milk. Drizzle on the bars before serving.


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