Skip to main content

Anyone, 6 months of age and older, is eligible to receive the COVID-19 vaccine. Find your nearest vaccination location at vaccines.gov.

August Recipes of the Month

Thai Chicken & Mango StirFry

Provided by:

Image source: /content/dam/soi/en/web/cms/benefits/stateemployee/bewell/bewellillinoiswebinars/publishingimages/hally-soi.jpg

Ingredients

Image source: /content/dam/soi/en/web/cms/benefits/stateemployee/bewell/foodforthought/publishingimages/august21/food4.jpg

  • 2 tablespoons and 1 teaspoon fish sauce
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons cornstarch
  • 1 to 2 teaspoons brown sugar
  • 4 teaspoons canola oil, divided
  • 1 pound chicken tenders, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 bunch scallions, cut into 1-inch pieces
  • 1 teaspoon minced fresh ginger
  • 1/2 to 3/4 teaspoon crushed red pepper
  • 4 cups bite-size broccoli florets
  • 1/4 cup water
  • 2 mangoes, peeled and sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1 lime, cut into 6 wedges (optional)

Directions

  1. Combine fish sauce, lime juice, cornstarch and brown sugar to taste, in a small bowl.
  2. Heat 2 teaspoons of oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.
  3. Add the remaining 2 teaspoons of oil, garlic, ginger and crushed red pepper to the pan. Cook, stirring, until fragrant, about 15 seconds.
  4. Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes. Add mangoes and scallions; cook, stirring, for 1 minute.
  5. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Serve with lime wedges, if desired.

Roasted Brussels Sprouts with Garlic

Provided by:

Image source: /content/dam/soi/en/web/cms/benefits/stateemployee/bewell/foodforthought/publishingimages/august21/healthlink-logo.jpg

Ingredients

Image source: /content/dam/soi/en/web/cms/benefits/stateemployee/bewell/foodforthought/publishingimages/august21/food3.jpg

  • 1 pint Brussels sprouts (about a pound)
  • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
  • 5 garlic cloves peeled, salt and pepper to taste
  • 1 tablespoon balsamic vinegar

Directions

  1. Heat oven to 400°. Trim bottom of Brussels sprouts and then slice each in half, top to bottom.
  2. Heat oil in cast iron pan over medium to high heat until it simmers.
  3. Add in garlic and sprinkle with salt and pepper.
  4. Cook, undisturbed, until sprouts begin to brown on bottom and transfer to oven.
  5. Roast, shaking pan every 5 minutes, until sprouts are brown and tender, about 10 to 20 minutes.
  6. Taste, add more salt and pepper if necessary. Stir in balsamic vinegar and serve hot or warm.