Here is another great recipe using hoisin sauce (Chinese barbecue sauce) from the book “Everyday Food.”

1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
1 tbsp cornstarch
3/4 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
3 tsp (6 cloves) minced garlic
8 green onions, white and green parts separated, cut into 1-inch pieces
2 tbsp rice vinegar
3 tbsp hoisin sauce
3/4 cup raw cashews (4 oz), toasted

To toast cashews: spread cashews on a baking pan and toast in a 350F oven until golden and fragrant, 7-10 minutes.

In a medium bowl, toss the chicken with cornstarch, salt, and pepper until chicken is coated.

In a large nonstick skillet, heat 1 tbsp oil over medium-high heat. Cook half of chicken pieces, tossing often, until browned, about 3-5 minutes. Transfer to a plate.

Add the remaining oil and chicken to the skillet with garlic and white parts of the onions. Cook, tossing often, until chicken is browned, about 3-5 minutes. Return first batch of chicken to the pan. Add rice vinegar and cook until evaporated, about 1 minute.

Add hoisin sauce and 1/4 cup water. Cook, tossing, until the chicken is cooked through, about 2-3 minutes. Remove from heat. Stir in green parts of the onions and cashews, coating in sauce. Serve immediately over rice.

Scroll down to see picture of entire meal.

I cooked my first meal from my new cookbook “Everyday Food,” from the makers of Everyday Food Magazine and the kitchens of Martha Stewart Living. These bright veggies are quick and easy to make and taste great!

1 tbsp vegetable oil
1 pound sugar snap peas, strings removed
1 tbsp finely chopped ginger
salt and pepper, to taste

In a 12-inch skillet, heat oil over medium-high heat. Add sugar snaps and ginger. Cook, stirring occasionally (true to their name, the peas will start to snap – don’t panic!), until snaps begin to brown, about 5 minutes.

Add 1/4 cup water and reduce heat to medium. Cook, stirring and scraping up the ginger from the bottom of the skillet with a wooden spoon, until snaps are crisp-tender, about 2 minutes. Season with salt and pepper as desired.

Tonite’s meal: Cashew Chicken with Coconut-Ginger Rice and Gingered Sugar Snaps on a bed of Bibb Lettuce.

These cookies are truly no-bake! No oven, no stove, and no microwave required. This recipe is the first recipe in Camilla V. Saulsbury’s book “No Bake Cookies.” As she says, “Your only dilemma with these cookies will be deciding with whom to share them.”

1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup milk
2 tsp vanilla extract
2 cups quick oats
2 cups semi-sweet or milk chocolate chips

Line cookie sheets with wax paper.

In a large bowl, stir together the peanut butter, powdered sugar, milk, and vanilla with a wooden spoon, mixing until well blended. Stir in oats and chocolate chips.

Drop by tablespoonfuls onto wax-paper-lined sheets. Allow cookies to set. Store tightly covered in an airtight container between layers of wax paper.

Another recipe from Real Simple, this sweet and tart beverage is a tasty alternative to regular iced tea.

8 cups boiling water
8 tea bags
2 cups pomegranate juice
3-4 limes, thinly sliced
1/4 cup sugar (or to taste)

Pour boiling water into a heat resistant pitcher over tea bags. Seep tea for 10 minutes and remove tea bags. Add sugar and stir until dissolved. Allow tea to cool to room temperature before refrigerating. Chill 2-3 hours.

Add pomegranate juice to tea and stir well. Pour into glasses over lime slices and ice. Garnish with additional lime wedges if desired.