Ingredient: dark sesame oil

Kung Pao Chicken

How To Prepare
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until fully mixed. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.

Indian Chicken Salad

How To Prepare
1. Place potato in a microwave-safe dish. Spray potato with cooking spray, and sprinkle with salt and pepper. Add 2 tablespoons water; cover and microwave on HIGH 5 minutes or until tender.

2. Combine lime juice, oil, Splenda, and ginger in a small bowl; stir well with a whisk.

3. Combine potato, lettuce, chicken, mint, and cilantro in a large bowl. Add dressing; toss gently to coat.

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 Indian Chicken Salad
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Gingery Pork Meatballs with Noodles

How To Prepare
1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.
2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.
3. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.