GENERAL TSO CHICKEN

General Tso’s chicken is traditionally a sweet, deep-fried chicken dish that is served in Chinese restaurants. It is often seen as  General Tse’s chicken. The dish is named after Zuo Zongtang (Tso Tsung-t’ang), a Qing dynasty statesman and military leader.

This baked version of General Tso Chicken is baked for a lighter and much healthier version that actually tastes BETTER to us than the original version AND it is so much easier to prepare. The sauce is sweet and savory and best of all is poured right over the raw chicken for a one pan supper that tastes better than ANY restaurant quality meal.

GENERAL TSO CHICKEN Yield 4-6 servings

2 pounds boneless, skinless chicken tenderloins or  chicken breasts, cut into 1 ½-inch pieces
1 tablespoon cornstarch
½ cup chicken broth
½ cup brown sugar
¼ cup Hoisin sauce
1 teaspoon sesame oil
½ teaspoon salt
3 cloves garlic, finely minced fresh garlic
¼ teaspoon ground ginger
½ teaspoon crushed red pepper flakes (add more for a spicier dish or omit for a mild dish)
¼ cup peanuts
Optional garnish: sliced green onions, toasted sesame seeds

  • Preheat oven to 425°.
  • Spray a medium (9×6 or 11×7) baking dish with cooking spray.
    Place chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
  • In a separate bowl, whisk together chicken broth, brown sugar, Hoisin sauce, sesame oil, salt, garlic, ginger, and red pepper flakes.
  • Pour sauce over chicken and stir to combine.
  • Bake, uncovered, for 20 minutes. Stir, return to the oven for 5-10 more minutes, or until chicken is cooked through and sauce has thickened.
  • Remove from oven, stir in peanuts. Season with additional salt and red pepper flakes, to taste.
  • Garnish with sliced green onions and sesame seeds just before serving.

NOTES:

1) Serve the General Tso Chicken over rice with plenty of extra sauce spooned over top. We love it with steamed broccoli!


2) If you’re just cooking for 2 the ingredients cut in half really well.  I like to prepare it in individual 5×5 Le Crueset baking dishes.

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MISO GINGER CHICKEN

MISO GINGER CHICKEN
2 boneless, skinless chicken breasts
1 tablespoon minced ginger
3 cloves garlic, minced
1 tablespoon Sriracha
1 tablespoon honey
1 tablespoon miso paste
3 tablespoons rice wine vinegar
1/4 cup Bragg’s liquid aminos
2 green onions, sliced
avocado oil
FRESH ground sea salt and black pepper

  • Wash and dry chicken breasts.
  • Heat pan over medium heat.
  • Add avocado oil.
  • Generously season chicken breasts with salt and pepper.
  • Sear chicken until cooked through, about 5 minutes per side.
  • Transfer chicken to a plate and keep warm.
  • Add green onions, ginger and garlic, cooking until fragrant and beginning to soften.
  • Add liquid aminos, miso paste, honey, vinegar and sriracha, whisking to blend well.
  • Bring to a boil and then reduce heat and simmer until slightly thickened.
  • Return chicken to sauce and turn to coat.
  • Serve over rice.

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SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE

SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE makes 3 dozen

POT STICKERS
1 pound lightly browned ground chicken
1/2 cup shredded cabbage
1 carrot, shredded
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon Bragg’s Liquid Aminos
1 tablespoon Hoisin sauce
1 tablespoon FRESH grated ginger
2 teaspoons sesame oil
1/4 teaspoon FRESH ground white pepper
1/4 teaspoon red pepper flakes
36 wonton wrappers
2 tablespoons avocado oil

  • In a large bowl combine the ground chicken, cabbage, carrot, garlic, green onions, liquid aminos, Hoisin sauce, ginger,, sesame oil, pepper and red pepper flakes until well blended.
  • Place 1 tablespoon of mixture into the center of each wonton wrapper.
  • Rub edges with a bit of water.
  • Fold edge over diagonally and crimp edges together to form each dumpling.
  • In a large skillet heat oil over medium heat.
  • Working in batches place pot stickers in a single layer – DO NOT CROWD PAN! Cook until golden and crispy, 2-3 minutes per side.
  • Drain each batch on a wire rack to drain while cooking the next batch.

DIPPING SAUCE
1/2 cup Bragg’s Liquid Aminos
1/2 cup apple cider vinegar
2 teaspoons sesame oil
3 cloves garlic, minced
1 tablespoon FRESH grated ginger
1/3 cup blackberry jam

  • Whisk together ALL the ingredients.
  • Serve with pot stickers.

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CRISPY SESAME CHICKEN THIGHS with SESAME CUCUMBER SALAD

CRISPY ASIAN CHICKEN THIGHS with SESAME CUCUMBER TOMATO SALAD – serves 2
1 pound boneless, skinless chicken thighs
3 tablespoons cornstarch
FRESH ground sea salt and pepper
2 tablespoons Bragg’s liquid aminos
2 teaspoons sesame oil
4 teaspoons sugar
2-4 teaspoons sriacha
Juice of 1 small lime
1 tablespoon avocado oil
1 tablespoon butter

  • Add cornstarch to a paper bag.
  • Add chicken pieces, shaking to coat well.
  • Whisk together the liquid aminos, sesame oil, sugar, lime juice and sriacha until well blended.
  • Heat pan over medium heat.
  • Add avocado oil and butter.
  • Add chicken pieces and cook until cooked through, crispy and golden on both sides. About 5 minutes per side.
  • Remove chicken and drain of excess fat on paper towels.
  • Add liquid mixture to hot pan and let bubble and start to thicken.
  • Add chicken pieces back into pan, turning to coat in the sauce.
  • Serve over rice with remaining sauce.
  • Top with sesame seeds.
  • Serve with salad.

SALAD
1 large cucumber, halved, seeded and sliced into half moons
1 cup grape tomatoes, halved
3 green onions, sliced thin (whites only – save green tops for rice)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon sugar
FRESH ground sea salt and pepper

  • In a large bowl toss together the cucumber pieces, scallion whites and tomatoes.
  • Whisk together the vinegar, oil, sugar, salt and pepper.
  • Pour dressing over and toss again.

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Frank’s Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles, prepared per package
rice

  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!
This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

BEEF & BROCCOLI ala SLOW COOKER

CHINESE BEEF & BROCCOLI ala SLOW COOKER serves 4

1 1/2 pounds chucks roast
4 leeks, (whites and light green parts only) halved and cut into pieces
6 cloves garlic, whole and unpeeled**
6 thin slices ginger, unpeeled**
1 red jalapeño, seeded and thinly sliced
3 tablespoons flour
1/4 cup Hoisin sauce
1/3 cup beef broth
1/4 cup dry sherry
3 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
2-3 cups broccoli florets
Cooked rice

  • Combine leeks, garlic, ginger and jalapeño pieces in slow cooker.
  • Sprinkle with the flour and toss to coat. If using the meat in pieces, add meat, then flour and toss with the flour.  Otherwise nestle meat into vegetable mixture after tossing veggies with the flour.
  • Whisk together Hoisin sauce. beef broth, liquid aminos, brown sugar and rice wine.
  • Pour over meat, cover and cook on low 7 hours.

 

  • Remove meat to cutting board to rest.
  • Discard garlic and ginger.**
  • Slice meat against the grain into bite size pieces.
  • Add meat back to slow cooker along with broccoli florets.
  • Increase heat to HIGH and cook 5-10 minuses more until desired broccoli consistency.
  • Serve over rice.

NOTES:

  • **I use a small cheesecloth spice bag for these so they are easier to discard at this stage or you can peel them, chop smaller and leave them in.
  • You can cut the cooking time in half by chopping steak into small bite size pieces first.

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POT STICKERS with BLACKBERRY/RASPBERRY DIPPING SAUCE

POT STICKERS with BLACKBERRY DIPPING SAUCE makes 2 dozen
1/2 cup Napa cabbage, finely chopped
1/2 teaspoon FRESH ground sea salt
6 ounces ground pork
1 small bunch green onions, finely chopped
1 tablespoon FRESH ginger, peeled and finely chopped
1 teaspoon Bragg’s liquid aminos
1 teaspoon toasted sesame oil
24 wonton wrappers (3 -by-3-inch)
2 tablespoons avocado oil

  • In a large bowl, toss cabbage with salt and let stand 10 minutes.
  • Squeeze out excess liquid from cabbage. I use a cheese cloth, but paper towels work too.
  • Return cabbage to bowl and add pork, chopped scallions, ginger, liquid aminos and sesame oil.
  • Mix together well.
  • One wrapper at a time, spoon one teaspoon of filling into the center and keep the rest covered with a damp towel. DO NOT OVERFILL or they will tear!
  • Learning to fold these can be tricky and takes practice so I’ll include the simple method below, but here’s a you tube video to help.
  • Wet the four edges of the wrapper.
  • Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal or bring all four corners together to make a little pouch instead of a triangle.
  • Transfer to an oiled plate; cover with a damp towel to keep moist.
  • Repeat with remaining wrappers and filling.
  • Heat 1 tablespoon of oil in a 12-inch nonstick skillet with a tight-fitting lid over medium-high heat.
  • Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
  • Carefully add 1/2 cup water, cover, and steam until translucent and just cooked through, 2 to 3 minutes.
  • Repeat with remaining tablespoon oil and wontons.
  • Serve with soy sauce or your favorite dipping sauce. I like my Blackberry OR Raspberry dipping sauces (recipes below)

RASPBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Raspberry Jam
2 tablespoons crushed pineapple, drained
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and soy sauce.
  • Set aside.

BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and sauce sauce.
  • Set aside.

BLACKBERRY PINEAPPLE JAM
4 cups blackberry pieces
2 cups FRESH pineapple chunks
3 cups sugar
1 apple, peeled, cored and chopped
1/4 cup lemon juice
1 packet KNOX unflavored gelatin

  • Ina large pan combine everything except the gelatin.
  • Stir until sugar is dissolved.
  • Bring to a low rolling boil.
  • Reduce heat and simmer 30-45 minutes until fruit can easily be mashed.
  • Remove 1 cup of juice and whisk gelatin into it until completely dissolved.
  • Add juice mixture back into pan and simmer 5-10 minutes.
  • Pour into sterilized jars and water bath 10 minutes.

RASPBERRY JAM
8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.

SWEET GLAZED CHICKEN THIGHS

SWEET GLAZED CHICKEN THIGHS serves 4-6
2 tablespoons butter, melted
1 cup pineapple juice (I use a pineapple orange mix)
1/4 cup brown sugar
2 tablespoons Bragg’s liquid aminos
1 1/2-2 pounds boneless, skinless chicken thighs
FRESH ground salt and pepper, to taste
1/4 cup water
3 tablespoons cornstarch

  • Preheat oven to 350°.
  • Whisk together the melted butter, pineapple juice, liquid aminos and brown sugar until sugar is completely dissolved.
  • Generously season both sides of the chicken thighs with the salt and pepper.
  • Lightly grease baking dish.
  • Place chicken thighs in a single layer in the bottom of the baking dish.
  • Pour pineapple juice mixture over the chicken.
  • Cover and cook 45 minutes until chicken is cooked through.
  • Remove chicken with a slotted spoon, keep warm.
  • Pour pineapple mixture from baking dish into a stove top safe saucepan.
  • Whisk together the water and cornstarch.
  • Add cornstarch mixture to saucepan, whisking constantly until thickens.
  • Plate chicken pieces and spoon sauce over chicken pieces.
  • Serve immediately.

My version of P. F. Chang’s Chicken Lettuce Wraps

With this horrible recuperation and limited food, eating out is a real pain in the butt.  BUT, I’m in love! In love with restaurants that have great appetizer menus.  LOL  😀 I ordered the Chicken Lettuce Wraps at P.F. Chang’s the other day from their appetizer menu and got 4 meals out of it!  But, what I fell in love with was the actual flavor.  The added bonus was the small chop on all the ingredients making it easy for me eat AND it heats up in the microwave for subsequent meals tasting the same as it did served fresh! So, of course I had to duplicate the recipe for home use and believe I have come REALLY close.

P.F. CHANG’S CHICKEN LETTUCE WRAPS
3 tablespoons avocado oil
2 boneless skinless chicken breasts
1 cup water chestnut, diced small
2⁄3 cup mushroom, diced small
1 small shallot, diced
1 bunch green onions, sliced thin
1 tablespoon freshly grated ginger
2 cloves garlic, minced
8 leaves butter lettuce
1/2-1 cup crispy rice noodles
freshly ground sea salt and black pepper, to taste

  • Bring oil to high heat in a wok or large frying pan.
  • Saute chicken breasts for 4 to 5 minutes per side or done.
  • Remove chicken from the pan and cool.
  • Add shallots and green onions to pan sautéing until soft.
  • Add water chestnuts, garlic, mushrooms and ginger, sautéing a few minutes more.
  • Add stir fry sauce and stir until well blended.
  • When chicken is cool, shred it as small as the mushrooms and water chestnuts pieces are.
  • Add chicken into mixture, toss to blend and coat well.

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1⁄2 teaspoon rice wine vinegar

  • Whisk together the soy sauce, brown sugar, and rice vinegar in a small bowl.

SPECIAL SAUCE
1⁄4 cup sugar
1⁄2 cup water
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1⁄4 teaspoon sesame oil
2 teaspoons water
1 -2 teaspoon Siracha

  • Whisk together the sugar and water in a small bowl until completely dissolved.
  • Add soy sauce, rice wine vinegar, lemon juice, sesame oil, hoisin sauce and desired amount of Siracha whisking until well blended.

ASSEMBLY

  • Serve each helping in a lettuce leaf.
  • Top with a handful of crispy rice noodles.
  • Pour Special sauce over the wraps.

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PINEAPPLE PEANUT BUTTER RIBS

Hubby is loving the new style of cooking. I’m trying to make recipes that leave plenty of easy to eat for lunch items also. These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.

PINEAPPLE PEANUT BUTTER RIBS
3 1/2 pounds baby back ribs, cut in half
11.5 ounce frozen juice concentrate (orange pineapple) thawed
6 ounces pineapple juice
1/2 cup Bragg’s Liquid Aminos
1/4 cup creamy peanut butter
1/4 cup fresh minced cilantro
2 tablespoons minced fresh ginger
1 garlic clove, minced
2 tablespoons brown sugar
1 teaspoon red pepper flakes

  • Whisk together the juice concentrate, liquid aminos, peanut butter, cilantro, ginger, garlic and sugar. Reserve 3/4 cup for dipping sauce later.
  • Place ribs in a large ziplock bag or marinated.
  • Pour marinade over top and turn ribs to coat, cover and seal.
  • Marinade for 8 hours or overnight, turning ribs periodically.
  • Remove ribs from marinade.
  • Stand ribs around the slow cooker if deep enough. If not, loosely layer ribs in the slow cooker.
  • Cover and cook on HIGH 1 hour.
  • Reduce heat to LOW and cook 5 more hours.
  • Heat reserved sauce and served with ribs for dipping.

NOTE: Standing the ribs will bring them into contact with the best heat source for crispy brown edges like they had been smoked for hours.

Linking up to FULL Plate Thursday.

TERIYAKI SEX on a STICK

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.
 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST,CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS

SWEET & SOUR CHICKEN

SWEET and SOUR CHICKEN

1/3 cup apricot pineapple jam**
2 tablespoons apple cider vinegar
scant 1/4 cup grated onion
pinch red pepper flakes
2 cloves garlic, finely minced
1 teaspoon chili sauce
1 tablespoon packed brown sugar
8 ounce can crushed pineapple, WELL drained (reserve juice)
1/2 teaspoon molasses
splash grenadine (for color)
1/4 cup pineapple juice
Fresh ground salt and black pepper, to taste
2-3 pounds chicken thighs##
Scallion Rice@@
Sliced scallions for garnish

  • Preheat oven to 400°.
  • Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
  • Whisk together the jam, vinegar, chili sauce, brown sugar, grenadine, pineapple juice, molasses, garlic, all but 1/4 cup of the crushed pineapple and onion.
  • Cook over a low heat to heat sauce through.
  • Place chicken skin side up on baking sheet, generously seasoning with fresh ground salt and pepper.
  • Roast chicken 15 minutes.
  • Brush glaze onto chicken pieces (about 1/3 of the glaze).
  • Roast another 10-15 minutes until juices run clear and chicken is cooked through (170°).
  • Turn oven to broil and raise rack to 5 inches below broiler.
  • Brush chicken again with glaze and return to oven, broiling until crisp and golden brown, about 5 minutes.
  • Heat any remaining glaze in the microwave for 30 seconds.
  • Serve over buttered rice.
  • Garnish with scallion greens.

NOTE ** In many places in this country you can’t buy apricot pineapple jam, but I usually buy a jar of apricot and a jar of pineapple and make my own when I can’t find it already made.

NOTE ## You can use mixed chicken parts just as easily, I just prefer thighs. You can also use boneless chicken, JUST BE SURE to adjust cooking times. Also remember that there won’t be any skin to crisp so chicken will dry out some as well as cook faster. IF USING BONELESS PIECES, I brown them in avocado oil in a skillet before adding and tossing with the sauce.

NOTE:@@ To make scallion rice, I substitute a combination of mainly chicken broth with a little pineapple juice for the water in any rice recipe.  I then add 1 tablespoon butter, the scallion whites of the onions and 1/4 cup of the crushed pineapple and then cook per package directions.