Category: ASIAN

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.

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.

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.

BAKED PINEAPPLE ORANGE CHICKEN

BAKED PINEAPPLE ORANGE CHICKEN serves 6
2 pounds boneless, skinless chicken breast, cut into large bite sized pieces
1/2 cup + 2 tablespoons cornstarch
4 egg whites, beaten until foamy
1 cup FINELY GROUND Panko crumbs
1 cup Wondra flour
1 cup orange pineapple juice
1/2 cup packed brown sugar
1/2 cup rice wine vinegar
1/2 cup Bragg’s Liquid Aminos
1 teaspoon fresh grated ginger
2 cloves garlic, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Buttered rice (I use chicken broth and scallion whites while cooking)
1/2 cup sliced scallions

  • Preheat oven to 400°.
  • Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
  • Use 3 shallow prep dishes – 1 for the cornstarch, 1 for the egg whites and 1 for the Panko Wondra combination.
  • Coat chicken pieces 1st in cornstarch, then in egg whites and finally in bread crumb mixture.
  • Place chicken pieces on baking sheet.
  • Bake 15-20 minutes or until cooked through.
  • While chicken is baking, prepare sauce.
  • In a medium sauce pan combine, 3/4 cup of the juice, se sugar, liquid aminos, ginger, garlic, sesame oil and red pepper flakes and bring to a simmer over medium heat.
  • In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup juice until smooth.
  • Stir into sauce pan and simmer until thickened.
  • Transfer chicken pieces to a large bowl, pour sauce over and GENTLY toss until chicken pieces are well coated.
  • Serve over rice and top with scallions.

Linking up with Julie over at Back to My Southern Roots.

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FISHY CHICKEN STIR FRY

FISHY CHICKEN STIR FRY

2 tablespoons coconut oil
1 pound skinless, boneless chicken, cut into 1 inch strips
1/4 cup Wondra flour
Fresh ground salt and pepper, to taste
2 large carrots, cleaned and sliced diagonally
2 large green onions, sliced thin
2 cups snap peas, cleaned and halved
1 cup baby spinach leaves
1 tablespoon Bragg’s Amino Acids
1 tablespoon Fish sauce
1 tablespoon white wine vinegar
Prepared rice, if desired

  • Melt coconut oil in a large skillet over medium heat.
  • Toss chicken strips in flour, slat and pepper.
  • Brown chicken pieces on both sides until golden, remove with a slotted spoon.
  • Add carrots and cook stirring 4-5 minutes until they begin to soften.
  • Add onions and snap peas.
  • Add Bragg’s liquid aminos, fish sauce and white wine vinegar and cook several minutes until everything is well coated and thickens.

NOTE: We love this meal, but there is a key to making it without family members turning up their noses before it’s even served.  The key is to pre-mix the liquid aminos, fish sauce and white wine vinegar so the fish sauce fragrance isn’t as potent as it is added to the warm pan.

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DECONSTRUCTED PORK EGG ROLL SALAD

DECONSTRUCTED PORK EGG ROLL SALAD serves 2
1 + 1 tablespoon avocado oil
1 bunch green onions, sliced thin angularly – separate whites from greens
2 stalks celery, halved lengthwise and sliced thin angularly
2 ounces sweet chili sauce
1 teaspoon Dijon mustard
3/4 pound ground pork
2 tablespoons Ponzu sauce (store bought or make your own – recipe below)
1 small package slaw mix (cabbage with shredded carrots and red cabbage)
Fresh Gourmet crispy wonton strips
salt and pepper, to taste

  • Heat oil in skillet.
  • Add pork and white portions of green onions. Add a pinch of salt and cooking until pork is broken up and pink is gone.
  • Add 1 tablespoon of Ponzu sauce and stir to mix well.
  • Remove pork mixture and set aside.
  • Add 1 tablespoon avocado oil to hot pan.
  • Add celery, slaw mix and a pinch of salt and pepper, stirring for a couple minutes until celery is crisp tender.
  • Add pork mixture bak to pan along with remaining Ponzu sauce and stir to mix well.
  • Divide the mixture between bowls and top with crispy wontons and green onion tops.
  • Drizzle sauce over top.
  • Enjoy.

PONZU SAUCE

1/2 cup Bragg’s amino acids
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper

  • Combine all ingredients in a bowl.
  • Cover and chill.

Linked with Deb in Hawaii at Kahakai Kitchen

GLAZED SESAME CHICKEN STIR FRY

GLAZED SESAME CHICKEN STIR FRY
1 1/2 pound chicken breasts, cut into bite sized pieces
1 LARGE egg, beaten
1/2 cup rice flour
1 red pepper, diced or sliced small
3 green onions, sliced thin
3 cloves garlic, minced
2 cups broccoli florets
1 tablespoon honey
1 large can crushed pineapple
1/2 cup Hoisin sauce
1 +2 tablespoons sesame oil
1 1/2 tablespoons cornstarch
2 tablespoons Bragg’s Liquid Aminos
1/2 pound spaghetti noodles or Soba noodles, prepared al dente’

  • Drain pineapple retaining ALL the juice.
  • Generously season chicken steaks with salt and pepper.
  • Cut chicken into bite sized pieces.
  • Dredge chicken pieces first in beaten egg and then rice flour.
  • Heat wok or skillet to medium high.
  • Add 2 tablespoons sesame oil and coat pan well.
  • Add chicken pieces and sear on all sides JUST until done.
  • Remove chicken and keep warm.
  • Add additional sesame oil and heat.
  • Add broccoli florets and saute 1-2 minutes.
  • Add bell pepper and garlic and cook until pepper is tender.
  • Add green onion.
  • Whisk together the pineapple juice, soy sauce, honey, Hoisin sauce and cornstarch until well blended.
  • Add sauce mixture to the wok. Cook 2-3 minutes, stirring well.
  • Add in pineapple.
  • Cook until sauce is slightly thickened.
  • Add chicken pieces back in and toss to coat.
  • Add noodles and toss well.
  • Serve immediately.

This is my original recipe and it is great, but today I made thin chicken steaks because I already had them in the fridge, but much prefer the original bite size pieces – they get so much more flavor cooking that way.

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