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Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts

Monday, September 24, 2012

Thai Chicken Wrap


You’re on the roadtrip from you-know-where, looking for a gas stop, and desperately seeking a meal option that is NOT a McDonalds. You pull into one of the many greasy options along the convenient tollway, expecting a gastrointestinal nightmare...

Been there? Yep, that’s right. This recipe was actually inspired by a rest area menu. And it was good. Really good. Enjoy.

Large whole wheat wrap 
1 scoop of cooked white (or Jasmine) rice
1 scoop cooked, diced chicken breast (for a quick fix, brown diced chicken with a bit of soy sauce)
1 scoop diced fresh mango
2-4 T peanut sauce (as much or as little as you like)
(optional) 1 palmful Asian slaw

Add all fillers to the center of the wrap, being careful not to overfill. Fold in the top and bottom and roll to create a burrito.


Monday, April 2, 2012

Crockpot Honey-Sesame Chicken

Craving some flavor? Try this simple Crockpot meal that’s bursting with taste and tempered with the perfect amount of spice. It’ll lure your family to the kitchen with heavenly smells.

1 lb. boneless, skinless chicken thighs 
Salt and pepper
1 cup honey
½ cup soy sauce
¼ cup ketchup
1 T canola oil
1 T sesame oil
3 cloves garlic, minced
½ tsp onion powder
¼ tsp red pepper flakes
2 T cornstarch
2 T water
Sesame seeds

Trim chicken thighs and place in the bottom of a large slow cooker; season both sides with salt and pepper. In a bowl, whisk together honey, soy sauce, ketchup, oils, garlic, onion powder, and red pepper flakes. Pour over the chicken and turn to coat. Cover and cook on low for 4-5 hours.

Remove chicken from the pot and shred with two forks. Combine cornstarch with water and stir into the hot liquid. Return shredded chicken to the pot, stir into thickened sauce, and and sprinkle with sesame seeds. Serve over rice and garnish with additional sesame seeds.

*Recipe modified from Table for Two


Friday, February 17, 2012

Chicken and Broccoli

This recipe is from Betty Crocker and it is very simple and helps satisfy a Chinese food craving!


2 teaspoons canola oil                                           
1 lb boneless skinless chicken breasts, cut into 1-inch pieces                                           
1 teaspoon finely chopped ginger root  
2 cups fresh broccoli florets                                   
1 cup reduced-sodium chicken broth (from 32-oz carton)                                     
1/8 teaspoon crushed red pepper flakes
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch                                                                                           Notice the lack of veggies on Fly Boy's plate!
1 teaspoon sugar
2 medium green onions, sliced ( I omitted)
3 cups hot cooked  rice 

Brown chicken and ginger root in the canola oil. Add half of a cup of the broth and the broccoli and cook until chicken is done. In a separate bowl mix together the rest of the broth, red pepper, soy sauce, vinegar ,cornstarch and sugar. Add this mixture to the chicken and broccoli and stir until thick. Add green onions with the sauce, if desired. Serve with hot rice.

Original recipe from: Betty Crocker

Monday, February 6, 2012

Chicken and Rice Noodles with Spicy Peanut Sauce

I am a Thai food fanatic. Since I’ve been working on becoming a bit more calorie-conscious, I was thrilled to find the inspiration for a lighter version of my favorite peanut sauce.  This dish was bursting with spicy flavor – I didn’t even miss the extra calories!

Sauce: 
1 can (14-oz) far free chicken broth
5 T peanut butter
1 T Sriracha chili sauce
2 T honey
2 T soy sauce
1 inch fresh ginger, finely minced
2 cloves garlic, finely minced

Chicken:
1-2 boneless, skinless chicken breasts, cut into bite-sized chunks
Salt and pepper
1 T Sriracha chili sauce
Juice of ½ lime
5 cloves garlic, finely minced
1 inch fresh ginger, finely minced
1 T soy sauce
½ T sesame oil

1 pkg rice noodles
¼ cup shredded carrots
Juice of ½ lime
2 T cilantro

Whisk together sauce ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until sauce is well blended and smooth, about 5-10 minutes.

In a large colander, rinse rice noodles with cold water. Set aside and let soften at least 5 minutes.

Meanwhile, toss chicken with salt and pepper, Sriracha, lime juice, garlic, ginger, and soy sauce. Heat sesame oil over high heat in a wok or large skillet. Add chicken and sauté until chicken is browned and cooked through, about 3 minutes. Remove chicken from pan and set aside.

Add noodles to pan and toss with peanut sauce. Add carrots and chicken and toss to combine. Remove from heat and sprinkle with lime juice and cilantro.

*Recipe modified from Skinnytaste


Thursday, December 8, 2011

Thai Chicken-Noodle Salad

This simple Thai dish is great cold or warm and is perfect for lunch or dinner!

1 pkg spaghetti or yakisoba noodles 
¼ cup vegetable oil
¼ cup sesame oil
1 tsp red pepper flakes
6 T honey
6 T soy sauce
2 T fresh cilantro, chopped
1 T roasted sesame seeds

Chicken:
1 lb boneless, skinless chicken breast, thinly sliced
¼ cup lime juice
Salt and pepper

Prepare noodles per package directions. Drain and set aside.

In a small bowl, whisk together oils, red pepper flakes, honey, and soy sauce. Pour sauce over noodles and toss to coat. Cover and refrigerate.

Prepare chicken and brown over medium-high heat; season with salt and pepper. Once chicken is browned, add lime juice. Allow chicken to cool and toss with pasta mixture. Refrigerate until ready to serve. Before serving, add cilantro and sesame seeds to cold pasta.

*Inspired by A Small Snippet


Tuesday, November 1, 2011

Beef and Broccoli

Tastes like take out!


1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
3 cups fresh or frozen broccoli florets
4 cups hot cooked rice

1.Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.

2.Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.

From Campbell's Soup

Thursday, October 27, 2011

Crockpot Teriyaki Chicken

My family must top some list of the world’s pickiest eaters. (Maybe there’s a Guinness Record for that…hmmm?) There’s my husband with his broccoli-phobia and texture problems. Me, who has an almost un-American palate – no potatoes, beans, pickles, and only the occasional piece of red meat. And of course our daughter, who mainly survives off of PB&Js and chicken nuggets. (seriously, who doesn’t like Mac’n’cheese?!) One thing we can all agree on? This recipe!

12 boneless, skinless chicken thighs (2 packages) 
¾ cup sugar or Splenda
¾ cup soy sauce
6 T cider vinegar
¾ tsp ground ginger
¾ tsp garlic powder
¼ tsp pepper
3 T cornstarch
3 T cold water

Place half of the chicken thighs at the bottom of the Crockpot. In a small bowl, combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour half of the mixture over chicken, add the rest of the thighs and pour the rest of the mixture over. Cover and cook on low, 4-6 hours, until chicken is tender.

Add about 2 cups of cooking liquid to a small saucepan and bring to a boil. Combine cornstarch with water to form a paste; whisk into sauce, continuing to boil about 2 minutes, until sauce thickens. Serve chicken over rice with sauce.

*Recipe from Taste of Home 


Thursday, October 20, 2011

The Best Orange Chicken I've Ever Tasted

Chinese restaurants, move over! There’s a better dish in town. As I’ve mentioned before, one of my favorite kitchen hobbies is to recreate restaurant favorites in my own kitchen (especially dishes I can’t find locally), so when I saw this recipe on Pinterest, I knew I’d try it. This time, though, my husband took the culinary reins. Okay, to be honest, he was hungry and I was working, so he decided to start on his own – a scary prospect, since, when I met him, his cooking achievements included mac’n’cheese and tacos. I have to admit though, I laughed as he took out my largest mixing bowls to dredge chicken and when he frantically tried to figure out how to zest an orange, but he really scored with this one! I am not exaggerating when I say this is the best orange chicken I’ve ever tasted – perfectly crisp, great sweet to heat ratio, and, as my husband said, “Easy enough a pilot can make it!”

Chicken: 
1 ½ - 2 lbs. boneless, skinless chicken breasts, cut into cubes
1 ½ cups cornstarch
¼ tsp salt
¼ tsp pepper
1 cup panko bread crumbs
2 eggs, beaten
1/3 cup canola oil (for frying)

Sauce:
1 ½ cups water
¼ cup orange juice
1/3 cup rice vinegar
2 ½ T. soy sauce
1 T. orange zest
1 cup brown sugar, packed
1 tsp ginger root, finely minced
1 tsp garlic, finely minced
¼ - ½ tsp red pepper flakes
3 T. corn starch
3 T. water

Combine corn starch, salt, and pepper on a plate or bowl. Prepare separate dishes with beaten eggs and another with bread crumbs. Dip chicken in egg then dredge in cornstarch. Dip in egg again then coat with bread crumbs; set prepared chicken aside. Preheat oil in a large pan over medium-high heat. Fry chicken in batches until cooked through and golden brown. Drain on paper towel-covered plate and set aside; cover with foil to keep warm.

In a large saucepan, combine 1 ½ cups of water, orange juice, soy sauce, and vinegar. Whisk together and cook over medium heat about 5 minutes. Stir in orange zest, brown sugar, ginger, garlic, and red pepper flakes. Bring to a boil.

Combine 3 T. cornstarch with 3 T. water in a small bowl; mix thoroughly to form a paste. Slowly stir cornstarch mixture into sauce until thickened. Toss chicken with sauce. Serve over steamed rice.

*Recipe from The Noshery

Monday, October 10, 2011

Grilled Korean Flank Steak

I’m always on the hunt for a tangy marinade that will bring life to an otherwise plain piece of meat. This Asian-inspired recipe lends spice and plenty of flavor. Thinly sliced, it pairs wonderfully with a side of fried rice, or atop an Asian salad.

¼ c. Kikkoman teriyaki sauce
2 T. honey
1 tsp. red pepper flakes
1 tsp. toasted sesame seeds
4 cloves garlic, minced
1 tsp. olive oil
1-2 lbs. flank steak

In a small bowl, whisk together first six ingredients. Pour into large, resealable plastic bag; add flank steak and work marinade into meat. Refrigerate over night.

Preheat grill or grill pan. Grill steak until cooked to desired doneness (about 5-7 minutes per side). Let rest 15 minutes. Slice thinly on a bias to serve.



Monday, August 29, 2011

Asian Chicken Skewers with Spicy Marmalade Sauce

Marmalade triumphs as a spicy-sweet compliment in this Asian-inspired recipe. If weather permits, try grilling your skewers outdoors for a tasty summer meal.

Chicken:
1 lb. boneless, skinless chicken breast tenders 
¼ cup olive oil
¼ cup soy sauce
2 garlic cloves, minced
¼ tsp. red pepper flakes

Sauce:
1 jalapeño pepper, chopped and seeded
1 ½ tsp. butter
1 tsp. fresh ginger root, grated
¾ cup marmalade
1 Tbs. lime juice
1 Tbs. orange juice concentrate
¼ tsp. salt

In a large, resealable plastic bag, combine oil, soy sauce, garlic, and red pepper flakes; add chicken tenders. Seal bag and shake gently to coat. Refrigerate 24 hours (or at least 4 hours).

Grease broiler pan and preheat broiler. Thread chicken onto metal skewers (if using wooden skewers, soak in water) and place on broiler pan, about an inch apart. Discard remaining marinade. Broil chicken skewers 6 inches from heat, for about 2-4 minutes per side, until chicken is no longer pink.

Meanwhile, in a small saucepan, sauté jalapeno in butter until tender. Add ginger and cook 1 minute. Reduce heat; stir in marmalade, lime juice, orange juice concentrate, and salt. Serve chicken with sauce atop fried or steamed rice.

*Original recipe from Simple & Delicious Magazine