No-fuss, flavorful chicken is your go-to meal

For the lo mein, try this free-form approach. Cook about 6 ounces vermicelli to al dente. Drain and run under cold water to remove starch. Drain well. Place in a bowl and add some peanut oil and some dark sesame oil. Toss well. Add a little peanut oil to a large, non-stick wok or skillet set over medium heat. Stir-fry noodles, in batches, until just heated through. Add some slivered snow peas, shredded carrots, paper-thin garlic slices, finely sliced scallions and stir-fry 3 minutes. Add some reduced-sodium soy sauce and a bit of rice wine. Heat through. Serve warm.

For the salad, use 1 large English (hot house) or 2 medium "regular" cucumbers. Wash cukes and use a fork to score the skins lengthwise. Cut crosswise into thin slices. Place in a medium bowl, along with 3/4 cup shredded carrots (see your supermarket salad bar). In a small bowl, combine 1/2 cup rice vinegar, 1 1/2 teaspoons sugar, a scant 1/4 teaspoon dried hot red pepper flakes and a generous tablespoon chopped, fresh cilantro. Pour over sliced cucumbers/carrot shreds and toss gently. Cover and let stand about 15 minutes before servings.

Ginger chicken

2 tablespoons peanut oil

2 teaspoons dark sesame oil

3/4 teaspoon chili oil

6 (4-ounce) boneless, skinless chicken breast halves, trimmed, if needed, lightly pounded to make slightly thinner

3/4 cup orange marmalade

1/4 cup reduced sodium soy sauce

5 teaspoons peeled, minced fresh gingerroot

3 garlic cloves, minced

2 tablespoons dry white wine

Chopped fresh dry roasted peanuts, garnish

Fresh flat-leaf parsley sprigs, garnish

In a large, non-stick skillet, over medium, heat canola oil, sesame oil and chili oil. Add chicken and cook about 5 minutes per side. Remove to a serving platter. Add marmalade, soy sauce, gingerroot, garlic and dry white wine. Cook about 2 minutes, until thick and bubbly. Drizzle over chicken in platter. Sprinkle on the peanuts and add the parsley sprigs. Makes 6 servings.