CHICKEN RAMEN in SHOYU BROTH

CHICKEN RAMEN IN SHOYU BROTH with MUSHROOMS, CHILI GARLIC OIL & CRISPY ONIONS adapted from a Hello Fresh recipe

2 cloves garlic, minced
1 thumb ginger, peeled and minced
1 tablespoon sesame seeds
1 teaspoon red chili flakes
2 tablespoon Bragg’s liquid aminos
5 ounces FRESH Spinach (optional)
3 LARGE green onions, sliced thin, whites and greens separated
2 carrots, peeled and sliced thin
1 tablespoon chopped lemon thyme leaves

8 ounces BEECH mushrooms
1 tablespoon sesame oil
6 ounces ramen noodles
4 cups homemade chicken stock
2 LARGE chicken breasts
Crispy fried onions
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince garlic.
  • In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of avocado oil, a big pinch of salt, and chili flakes to taste. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.
  • Once water is boiling, add noodles to pot. Cook, stirring until JUST tender, 1-2 minutes. Drain, then toss noodles with a drizzle of sesame oil.
  • Heat a drizzle of oil over medium-high heat.
  • Add scallion whites, ginger, and remaining garlic. Cook, stirring, 30 seconds.
  • Stir in chicken broth and soy sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
  • While broth simmers, pat chicken dry with paper towels; season with salt and pepper.
  • Heat a large drizzle of oil in a large pan over medium-high heat.
  • Add chicken and cook until browned and cooked through, 3-5 minutes per side.
  • Drizzle with remaining sesame oil and turn chicken a few times to coat.
  • Transfer chicken to a cutting board to rest.
  • Add mushrooms and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate.
  • Add a drizzle of oil to pan, then add spinach if using. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. Turn off heat.
  • Slice chicken crosswise.
  • Divide noodles between large soup bowls. Pour some broth over noodles.
  • Stir in as much chili garlic oil as you like.
  • Top each bowl with chicken, mushrooms, spinach, and scallion greens.
  • Sprinkle with a few crispy onions and serve.

KARAAGE AMAZU? AMASU? Chicken I’ll just call it TANGY YUMMY Fried Chicken

I have a small piece of a note that says AMASU Chicken on it from an old folded recipe in an antique box I found in an antique store. I have no idea when or even when I found it. I started researching it and came up with a few recipes that sounded interesting, but none of them sounded interesting enough by themself to be worth trying in my book. So, I piece mealed the bits and pieces of all of them into a recipe we like.

Karaage is basically a Japanese term/technique for deep frying in oil. It is most often used for chicken. The meat is usually coated in a corn or potato starch dredge before frying.

Amasu – means “leave over” in Japanese
Amaza – means “ no one knows everything” in Zulu

Karaage Amazu? Amasu? Chicken I’ll just call it TANGY YUMMY Fried Chicken Serves: 4-6 people
3 pounds chicken thighs (cut into bite size) OR chicken wings
1 cup cornstarch
Vegetable oil for deep-frying
1/2 cup Mirin
1/2 cup rice wine vinegar (unseasoned)
1/4 cup Bragg’s Liquid Aminos
1/2 cup water
1 small can crushed pineapple (DO NOT DRAIN)
1/4 cup ketchup (Jalapeno ketchup adds a bit of a kick!)
1/2 cup sugar
2 tablespoons lemon juice (1 LARGE lemon)
½ teaspoon salt
1 tablespoon FRESH, FINELY chopped cilantro coriander
1 teaspoon red chili flakes (or more if you like more heat)
Chopped green onions for garnish

  • Marinate the chicken pieces with liquid aminos and set aside.
  • Combine mirin, rice wine vinegar, water, pineapple, salt and sugar in a pot and bring to a boil.
  • Reduce heat to medium and cook until the liquid thickens.
  • Completely cool the mixture.
  • Whisk in lemon juice, cilantro and red chili flakes, to taste.
  • In a large ziploc bag coat chicken in cornstarch, shaking to coat well. Tap off excess cornstarch before frying.
  • Heat oil to 350° and fry until crispy and cooked through.
  • Add chicken to large bowl.
  • Pour sauce over and toss to coat.
  • Plate, garnish and serve hot.

BULGOGI (FIRE – Korean) BBQ PORK

This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.

BULGOGI (FIRE – Korean) BBQ PORK

1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
Prepared rice



  • In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
  • Preheat oven to 425°.
  • Lightly spray a small sheet pan with non stick spray. Set aside.
  • Pat pork steaks dry with paper towels.
  • Generously season pork all over with salt and pepper.
  • Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
  • Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
  • Add to sheet pan in a single layer.
  • Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
  • Using the skillet the pork steaks were seared in heat butter over medium heat.
  • Add green onion whites and sear 1-2 minutes.
  • Pour in sauce ingredients from the bowl and bring to a SLOW boil.
  • Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
  • Thinly slice pork crosswise, if desired.
  • Drizzle pork  and rice with sauce.
  • Sprinkle with scallion greens and toasted sesame seeds.

BAKED GENERAL TSO’S CHICKEN ~ FAITH & FOOD FRIDAY #14

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: May the LORD bless you and protect you. May the LORD smile on you and be gracious to you. May the LORD show you His favor and give you His peace. Amen.

BAKED GENERAL TSO’S CHICKEN

CHICKEN
1 cup all-purpose flour
2 tablespoons soy sauce
3 LARGE eggs, beaten
2 cups Panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into small bite size cubes

  • Preheat the oven to 425°.
  • Cover a sheet tray with foil and spray with non-stick cooking spray.
  • Place the flour in a LARGE ziploc bag.
  • Whisk together the soy sauce and eggs and pour into another LARGE ziploc bag.
  • Place the panko breadcrumbs in a third LARGE.
  • Add the chicken pieces to the flour ziploc. Seal and shake to coat extremely well.
  • Use a LARGE colander to pour the chicken pieces into. Shake off ALL excess flour.
  • Add chicken pieces to egg ziploc. Seal and shake to coat well.
  • Using a pair of tongs remove chicken from egg zip loc and add to Panko crumbs ziploc. Seal and shake to coat extremely well.
  • Remove chicken pieces and place on the prepared tray, leaving space between each piece.
  • Spray with cooking spray.
  • Bake until crispy and golden brown, about 15 minutes.

NOTE: If you prefer you can use a traditional dredging station, but I LOVE using the ziploc bags for even well coated chicken pieces.

SAUCE
3/4 cup homemade chicken bone broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons Bragg’s liquid aminos
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon FRESH grated ginger
Pinch red pepper flakes
3 cloves garlic, FINELY minced

  • While the chicken is baking whisk together the chicken broth, hoisin, rice wine vinegar, liquid aminos, sriracha and cornstarch; set aside.
  • Place a large sauté pan over medium heat and add the sesame oil.
  • Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute.
  • Add the rice wine mixture, bring to a simmer and allow to thicken.
  • Add the crispy chicken and toss to coat.

ASSEMBLY
Prepared white rice
Sliced scallion greens

  • Serve immediately with rice and garnish with sliced scallions.

NOTE: I often saute carrots, onions and peppers to add to the mix.

CHICKEN YAKITORI

There is a sentimental backstory to this recipe. When I was in college I was a server in a steakhouse that had these skewers on the menu. This was a highly coveted dish by ALL the staff on busy nights because you could seriously eat a bite on your way through. I can’t even count how many of these plates we all shared eating a bite here and there.

At the restaurant we used a pre-prepared sauce from the distributor, but I’ve been working to develop a scratch recipe that I was happy with. I can report that I’ve done it.

Yakitori literally means ‘grilled bird’ in Japanese and is prepared on charcoal grills on skewers as they were designed for portability as a “street food”. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor.

After grilling the skewers are usually dressed in a “tare” sauce which is a dipping sauce best described as a sweet thickened soy based sauce, but there are MANY different variations. Many cooks will season the skewers while they are grilling in addition to a dipping sauce.

One of the keys to success with this dish is uniformly sized pieces of everything on the skewer.

CHICKEN YAKITORI aka JAPANESE CHICKEN on a STICK

SKEWERS
1 pound boneless, skinless chicken thighs
1 LARGE bunch green onions or 1 Vidalia onion cut into wedges
1 pineapple cut into 1 inch cubes
avocado oil
10 to 12 (5-inch) bamboo skewers

  • Soak skewers in water for 30 minutes.
  • Cut the white and light green part of scallions into 1 inch pieces.
  • Cut chicken into 1-inch cubes.
  • Alternate each chicken slice with a piece of pineapple and a scallion lined up perpendicular to the skewer.

TARE (YAKITORI) SAUCE
½ cup Bragg’s liquid aminos
½ cup mirin
¼ cup sake
¼ cup water
2 tablespoons PACKED brown sugar
1 teaspoon FRESH grated ginger
2 green onions, green tops minced

  • In a small saucepan whisk together the mirin, liquid aminos, sake, water, brown sugar, grated ginger and green parts of scallion, and bring it to a boil over high heat.
  • Reduce the heat to low and simmer, uncovered, until the sauce is reduced by at least half. It will take about 30 minutes.
  • Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. Reserve ⅓ of the sauce in a small bowl for final coating after the chicken is  cooked.

Note: You can make the sauce ahead of time omitting the green onion part. Store in the refrigerator for up to 2-3 months.

PREPARATION

  • Heat grill to medium high.
  • Grease the grate of the grill to avoid the chicken sticking on the grate.
  • Place the skewers on top.
Sear for 4 minutes.
  • Turn skewers and sear the other side for 4 minutes.
  • Brush with sauce and grill 2 more minutes.
  • Flip and brush the other side and grill 2 more minutes.
  • Repeat the flipping and brushing until chicken is cooked through.
Transfer the skewers to a serving plate.
  • Brush the chicken again with the reserved sauce.

PEANUT CHICKEN RAMEN & PEANUT CHICKEN SALAD

PEANUT CHICKEN RAMEN
2 LARGE chicken breasts grilled to your liking OR 2 cups chopped rotisserie chicken pieces
Yakisoba noodles for 4
1/2 pound Beech mushrooms
3 large green onions, sliced thin
1 cucumber, sliced
A handful of snap peas, trimmed

1 red, yellow and orange mini pepper, sliced
pickled onions
Chopped cilantro, optional

PEANUT SAUCE
1/2 cup salted creamy peanut butter (see notes)
2-3 tablespoons BRAGG’S liquid aminos
2 tablespoons maple syrup
+/- 1 teaspoon chili garlic sauce, depending on your heat level
Juice of 2 FRESH limes
+/- 1/4 cup water (to thin)

  • Whisk together the peanut butter, liquid aminos, maple syrup, chili sauce and lime juice in a medium mixing bowl.
  • Add water a little at a time until a thick BUT pourable sauce is formed.
  • Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime juice for acidity, or liquid aminos for saltiness.

NOTE:

  • Almond butter or Cashew butter SUBSTITUTE WELL for Peanut butter.
  • If your sauce becomes too thin, add more nut butter.
  • If your sauce is too thick, thin with more water.
  • FRESH grated ginger to taste adds another layer of great flavor.

NOTE: The leftovers added to torn lettuce make a wonderful salad 😀

“ASIAN KETCHUP” MEATBALLS aka HOISIN MEATBALLS

Jess is certainly right about one thing – Meatballs are the “little black dress” of party foods. They are completely adaptable and go with just about everything. Whether you serve them for a wedding reception, BBQ, picnic, church potluck, cocktail hour, graduation party or an open house you always have the perfect crowd pleaser! This recipe is made from scratch, but is easy enough and such a refreshing replacement for the typical pre-cooked frozen meatball that you find at those events.

HOISIN MEATBALLS aka ASIAN KETCHUP MEATBALLS adapted from Cooking is my Sport who adapted it from Food Network Magazine and Cooks Illustrated

MEATBALLS
3 pounds ground beef
1 pound ground sausage
2 tablespoons FINELY minced ginger root
4 cloves garlic, FINELY minced
3 teaspoons sugar
1 teaspoon FRESH ground black pepper
1/4 cup Bragg’s liquid aminos
1 bunch green onions, sliced
1 1/2-2 cups panko breadcrumbs
4 LARGE eggs

  • Preheat the oven to 400°.
  • Line two baking sheet pans with aluminum foil and place two wire racks on top of each pan. Lightly spray with non-stick baking spray.
  • In a large bowl, combine the ground beef and sausage with the ginger, garlic, sugar, pepper, and scallions.
  • Add the liquid aminos and eggs.
  • Pour in 1 1/2 cups of the panko breadcrumbs and mix together by hand, but don’t knead it too much though, or the meatballs may be tough. If the mixture seems too wet, you can always add the extra 1/2 cup more of the panko breadcrumbs to tighten it up.
  • Shape into meatballs (about 2 heaping tablespoons each).
  • Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined baking sheet.  
  • Bake 15 to 20 minutes on the middle rack, or until browned.

SAUCE
3 teaspoons avocado oil
1 tablespoon grated fresh ginger
3/4 cup Hoisin sauce
1 1/2 cups orange or pineapple juice
1 1/2 cups chicken broth
3 teaspoons toasted sesame oil
3 scallions, white and green parts sliced 1/8 inch thick on bias
FRESH ground sea salt and black pepper, to taste
Sesame seeds, optional

  • Melt about 3 teaspoons of avocado oil in a medium sized saucepan and heat until shimmering.
  • Add the grated ginger and cook, stirring constantly until fragrant.
  • Add the Hoisin sauce, juice, and broth and bring to a simmer, scraping the bottom of the saucepan with a wooden spoon to loosen any browned bits. Simmer until liquid reduces and thickens to desired consistency.
  • Stir in the sesame oil and the scallions.
  • Season with FRESH ground sea salt and pepper to taste.
  • Serve the sauce over the meatballs and sprinkle with sesame seeds and scallions if desired.

ORANGE BEEF LETTUCE WRAPS

ORANGE BEEF LETTUCE WRAPS
3 tablespoons avocado oil
1 pound lean ground beef
1 cup water chestnut, diced small
2⁄3 cup mushroom, diced small
1 small shallot, diced
1/2 teaspoon red chili flakes
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
1⁄2 cup water
1/4 cup hoisin sauce
2 tablespoons Bragg’s Liquid Aminos
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1⁄4 teaspoon sesame oil
2 teaspoons water
3 tablespoons orange marmalade
2 cloves garlic, minced
1
2 teaspoons Siracha

  • Whisk together the sugar and water in a small bowl until completely dissolved.
  • Add liquid aminos, rice wine vinegar, lemon juice, sesame oil, hoisin sauce, orange marmalade 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.

FAITH & FOOD FRIDAY #4 ~ INSTA POT STICKY PORK LETTUCE WRAPS

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

God, You’re great! God, You’re good! Now we thank you for our food. By your blessings we are fed. Give us, Lord, our daily bread. Amen

INSTA POT STICKY PORK LETTUCE WRAPS
PICKLED ONIONS
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
FRESH ground sea salt, to taste
1 pinch of red pepper flakes
1 small red onion, halved and sliced thin

  • Bring the water, vinegar, sugar, salt and pepper flakes to a boil in a small saucepan.
  • Place onions in a tempered bowl.
  • Pour vinegar mixture over onions and toss gently.
  • Cover and refrigerate until ready to use.

PORK AND SAUCE
1/2 cup PACKED brown sugar
1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH ground ginger
2-3 cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 3-4 pieces
2 tablespoons avocado oil
2/3 cup homemade chicken broth
1/4 cup Hoisin sauce
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons sweet chili sauce
1-2 tablespoons Sriracha
1 tablespoon cornstarch
Bibb Lettuce leaves
Toasted sesame seeds
1 bunch green onions, sliced diagonally

  • Whisk together 2 tablespoons of the brown sugar, ground ginger, Chinese 5 spice,
  • FRESH ginger, 1/2 of the green onions, garlic, salt and pepper in a large bowl.
  • Add pork pieces, turning to coat well.
  • Add the oil to the insta pot and set to saute’.
  • When hot, add pork pieces and brown 2 minutes per side. Remove to a plate.
  • Add broth to insta pot, scraping up the browned bits from the bottom.
  • Whisk in the Hoisin sauce, vinegar, chili sauce and Sriracha.
  • Return the pork to the pot.
  • Place lid on and set to lock. Make sure the valve is in the sealed position. Set to pressure cook on high for 45 minutes.
  • Allow pressure to release naturally for 10 minutes.
  • Turn the valve to the venting position to vent any remaining pressure.
  • Turn the insta pot off and remove lid.
  • Remove pork to cutting board and shred.
  • Set insta pot back to saute and stir in remaining brown sugar.
  • In a small bowl whisk together the cornstarch and 3-4 tablespoons of the liquid from the insta pot.
  • Pour cornstarch mixture into the insta pot and whisk until smooth, stirring and cooking 10 minutes until thickened.
  • Season to taste.
  • Return the pork pieces and stir to coat.
  • Serve on lettuce leaves with pickled onions.
  • Top with green onions and sesame seeds.

SHRIMP PAD THAI

This recipe is the PERFECT downsized recipe for 2! This flavor combination offers a complex salty AND sweet yet spicy AND pungent flavor with just enough acidity from the lime for balance in the sauce. Add in the sauteed shrimp, the scrambled egg, salty peanuts and crunchy bean sprouts and scallions that balance out the texture and flavors for a complete meal.

SHRIMP PAD THAI
SAUCE
2 LARGE limes, juiced, about 3 +/- tablespoons
3 tablespoons water
2 1/2 tablespoons packed dark brown sugar
2 tablespoons fish sauce
1 1/2 tablespoons avocado oil (or other neutral oil)
3 teaspoons rice vinegar (I often use seasoned – flavor of choice)
1/8 teaspoon cayenne pepper

  • Whisk all together and set aside.

NOODLES & SHRIMP
4 ounces WIDE rice noodles
1/2 pound medium shrimp, peeled, deveined and tails removed
2 tablespoons avocado oil
1 shallot, minced
2-3 cloves garlic, minced
1 LARGE egg, lightly beaten
1 cup bean sprouts
2 tablespoons crushed dry roasted peanuts
2 tablespoons FRESH chopped cilantro (for garnish – optional)

  • Bring 4 quarts of water to boil.Remove from heat, add rice noodles and let stand 10 minutes until noodles are tender. Drain noodles and set aside.
  • Pat shrimp dry.
  • Heat 1 tablespoon of the oil in skillet over medium-high heat.
  • Add shrimp and a pinch of salt, sauteing 2-3 minutes until shrimp are opaque.
  • Transfer to a plate.
  • Add remaining oil to skillet.
  • When oil is shimmering add shallots and garlic, sauteing until light golden brown.
  • Add in egg and cook 20-30 seconds until scrambled.
  • Add noodles, tossing to mix.
  • Add sauce, tossing continually to coat for 1-2 minutes until well blended and coated in sauce.
  • Add bean sprouts, peanuts, scallions and shrimp, tossing to coat.
  • Serve immediately.

NOTE: As a quick cheat I use pre-prepared yakisoba noodles from my butcher to replace the rice noodles.

ORANGE CHILE CHICKEN

ORANGE CHILE CHICKEN

SAUCE
1/2 cup oyster sauce
1/2 cup sugar
3 ounces orange juice
3 ounces rice wine vinegar (unseasoned)
1 tablespoon cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons BRAGG’S liquid aminos
1 tablespoon hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional 

  • Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, liquid aminos, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium.
  • Whisk gently as it comes to a simmer.
  • Allow to simmer, keep whisking for about 5 minutes until the sauce thickens.
  • Remove from heat and reserve.

CHICKEN
1 1/2 quarts neutral oil, for deep frying
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
2 1/2 cups tempura flour  

  • Heat the oil in a 4-quart Dutch oven to 375°.
  • Rinse the chicken in cold water and pat dry.
  • Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shaking off the excess.
  • Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter.
  • Coat dredged chicken pieces in batter.
  • Fry in batches until golden brown and crispy, 6 to 8 minutes.
  • Drain on paper towels. 

ASSEMBLY
2 tablespoons neutral oil, I use avocado
3-4 cloves minced garlic
1 1/2 teaspoons minced, peeled fresh ginger
Fried chicken pieces, from above
2 to 3 scallions, cut on the bias into 2-inch lengths
1/2 yellow onion, cut into large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows, or steamed rice, for serving

  • Heat a large skillet to high and add the oil.
  • When you see the first wisps of white smoke, stir in the garlic, ginger and chicken pieces, cooking and stirring for about 30 seconds.
  • Add the scallions, onion and reserved sauce turning to coat and simmer to heat through, about 2 minutes.
  • Serve over chow mien or fried rice or steamed rice. 

ASIAN CHICKEN CHOPPED SALAD

ASIAN CHICKEN CHOPPED SALAD

2 chicken breasts

MARINADE
2 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 clove garlic, sliced
1 tablespoon ginger, chopped

  • In a large bowl, combine marinade ingredients.
  • Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  • Fully cook chicken and cut into cubes.

VINAIGRETTE
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon grated ginger

  • In a mason jar, combine ingredients for the dressing.
  • Shake and set aside.

SALAD
2 romaine lettuce, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onions, chopped
¼ cup cilantro, chopped
¼ cup almond slices
¼ cup fried wonton chips

  • Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing.
  • Toss and enjoy!

NOTES: Get creative and add in ANYTHING you’d like; tomatoes,diced celery, red onions, hard boiled eggs, mandarin oranges…