Category: ASIAN

TAIWANESE CHICKEN

WHY IT WORKS: This recipe is savory and spicy with a chile sauce and tempered by fluffy Jasmine rice. The crispy shallots add a crisp bite to meld all the textures together and tempt your palette.

TAWAINESE CHICKEN
2 boneless, skinless chicken breasts
1/2 pound red cabbage, sliced thin
2 tablespoons rice flour
1 1/2 tablespoons sugar
1 shallot
2 tablespoons Bragg’s Amino Acids
1 dried chile de árbol
2 + 1 tablespoons Avocado oil
1/2 cup Jasmin rice
1 + 1/2 cup water
Cilantro , for garnish

  • In a small saucepan heat 1 cup water with a BIG pinch of salt and the rice to boiling.
  • Once it boils, cover and reduce heat to low.
  • Cook 12-14 minutes until rice is tender and all the water has been absorbed.
  • Remove from heat and fluff rice with a fork.
  • Drizzle with avocado oil and set aside.

 

  • While the rice is cooking, prepare the sauce.
  • In a saucepan combine the Bragg’s amino acids, sugar, water and as much of the chile as you desire and bring to a boil.
  • Reduce heat to low and cook, stirring frequently until sugar is dissolved and the sauce has reduced by half.
  • Remove the chile.
  • Pour sauce into a large mixing bowl.

 

  • Heat 2 tablespoons of oil over medium-high heat.
  • Pat chicken dry, season with salt and pepper on both sides.
  • Add chicken and cook 5 minutes and then flip to second side and cook 5 minutes more until both sides are browned well.
  • Remove chicken to cutting board for shredding.
  • Shred chicken pieces and add to bowl with sauce.

 

  • Add a scant 1/2 cup water to pan and warm.
  • Add cabbage to the pan, seasoning with salt and pepper.
  • Stir occasionally and cook until wilted and water has been absorbed.

 

  • Slice shallot into thing rings.
  • In a mixing bowl toss the shallot rings with the rice flour, separating the rings into individual pieces.
  • Season with salt and pepper.
  • Heat oil over medium high heat.
  • Add shallots in a single layer to sizzling oil.
  • Stir frequently until browned and crispy, 2-4 minutes.

 

  • Divide the rice between 2 plates.
  • Top with cabbage.
  • Top with shredded chicken.
  • Top with shallots and cilantro.

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CARIBBEAN CHICKEN

This recipe was designed after one of hubby’s favorite dishes at the Cheesecake Factory, SWEET & SOUR CRISPY PINEAPPLE CHICKEN & SHRIMP.

CARIBBEAN CHICKEN
1 small can crushed pineapple, drained well
4 chicken breasts
Rice flour for dredging
Avocado oil
1 cup thinly sliced mushrooms
1 brunch green onions or a small shallot, thinly sliced
4 cloves garlic, minced
2 sweet red mini peppers, sliced thin
1/2 cup snow peas
1/4 cup orange juice
3/4 cup pineapple juice
1/3 cup Sesame Ginger Dressing
1/4 cup Bertolli Balsamic glaze
1/3 cup honey
1 tablespoon cornstarch
1/2 cup lukewarm water
Jasmine rice

  • In a saucepan combine the orange juice, pineapple juice,  and sesame ginger dressing bringing to a boil.
  • Reduce heat and add balsamic glaze and honey, cooking until slightly reduced.
  • Whisk together the cornstarch and water.
  • Season chicken with salt and pepper.
  • Cut chicken into bite sized pieces.
  • Dredge chicken  and shrimp pieces in rice flour, shaking off the excess.
  • Heat avocado oil in skillet over medium high heat until sizzling.
  • Saute’ chicken pieces until cooked through. The add shrimp pieces and cook through.
  • Remove chicken and shrimp pieces and keep warm.
  • Whisk cornstarch mixture into sauce and cook through until slightly thickened.
  • Add green onions, peppers, snow peas and mushrooms to the pan you just took the chicken from sautéing until softened.
  • Add pineapple and sauce to vegetables, stirring to coat.
  • Add in chicken pieces, tossing to coat.
  • Serve over rice.

NOTE: Use the drained juice to make yourself a cocktail.

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PINEAPPLE SESAME PORK and BROCCOLI

PINEAPPLE SESAME PORK and BROCCOLI

1 1/2-2 pounds boneless, skinless pork shoulder, cut into bite sized pieces
1 inch piece ginger, peeled and grated
1 clove black garlic, minced
1 tablespoon and 2 teaspoons balsamic vinegar
1 tablespoon and 2 teaspoons Bragg’s amino acids
1 1/2 pound broccoli
2 shallots, thickly sliced
2 + 1 tablespoons avocado oil
2 tablespoons sesame seeds
1/2 of a small pineapple, peeled and cut into 1/2 inch pieces
Fresh ground salt
1 tablespoon unsalted butter

  • Preheat oven to 450°.
  • Place roasting pan in oven while it is preheating.
  • Cut pork into 4 steaks about 1 inch thick.
  • Seasons steaks with salt. Set aside.
  • Whisk together dressing ingredients – ginger, garlic, 1 tablespoon of the vinegar and 1 tablespoon of the amino acids in a medium bowl and set aside.
  • Bring a saucepan of salted water to a boil.
  • Remove stalk from broccoli. Peel, trim and slice stalk into 1/4 inch planks.
  • Divide florets into bite size pieces.
  • Blanch stems and florets for about 10 seconds until bright green.
  • Transfer to a rimmed baking sheet to cool.
  • Pat broccoli dry and add to medium bowl with shallots, sesame seeds and 2 tablespoons of the oil. Season with salt.
  • Transfer broccoli mixture to hot roasting pan, roasting 8-10 minutes until crisp tender.
  • In a large cast iron skillet heat 1 tablespoon avocado oil over medium high heat.
  • Cook pork, stirring frequently until a deep golden brown on all sides and cooked through, about 5-8 minutes.
  • Transfer to cutting board and let rest 10 minutes.
  • Pour off most the oil from the skillet.
  • Add pineapple and 1 tablespoon of water, turning often until softened and starting to brown.
  • Add butter and pork juices from the cutting board, tossing until sauce is glossy and emulsified.
  • Stir in the remaining vinegar and amino acids.
  • Season as needed with salt and pepper.
  • Add broccoli mixture to reserved dressing , tossing to coat.
  • Add pork pieces.
  • Top with pineapple mixture.
  • Toss to coat.
  • Serve with rice.

 

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CHICKEN CHOW MEIN

CHICKEN CHOW MEIN

3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1 1/2 pounds skinless, boneless chicken pieces (I like a combination of breast and thigh pieces)
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

  • Prepare spaghetti according to package directions.
  • Over a medium high flame heat the peanut oil in a heavy skillet.
  • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
  • Remove with a slotted spoon.
  • Cut chicken into bite size pieces.
  • Add a bit more oil and saute’ chicken pieces.
  • Remove with a slotted spoon.
  • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes until it begins to thicken.
  • Whisk the cornstarch into the cold water until smooth. Add to the broth mixture and bring to a boil.
  • Add vegetable mixture and chicken pieces back in, heat through and coat well.
  • Toss with prepared pasta and heat through.


I use my salad spinner for draining pasta to get all the excess water out.

SLOW COOKER MOO SHU CHICKEN

SLOW COOKER MOO SHU CHICKEN 
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish

  • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
  • In slow cooker place cabbage and carrots on the bottom.
  • Top with chicken pieces.
  • Drizzle 1/4 cup of the Hoisin sauce mixture.
  • Cover and cook on low 6 hours.
  • Stir in remaining Hoisin sauce mixture.
  • Serve over green onion pancakes.
  • Top with green onions for garnish.

GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste

  • Sift flour into a bowl and make a well in the center.
  • Pour boiling water into the well.
  • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
  • Remove dough from the bowl and brush with sesame oil.
  • Invert bowl over dough and let cool 5 minutes.
  • Lightly knead dough until smooth and elastic.
  • Brush again with sesame oil and place in plastic bag.
  • Set aside for an hour.

 

  • Roll dough back and forth to form a log about 10 inches long.
  • Cut into 6 equal pieces.
  • Roll each piece into a ball.
  • Roll out each ball to a 7 inch pancake.
  • Brush with sesame oil.
  • Sprinkle with salt.
  • Top each pancake equally with green onions.
  • Roll into a tight coil.
  • Brush with sesame oil.
  • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
  • Use enough coconut oil to make 1inch deep in a shallow skillet.
  • When oil is hot, cook pancakes until golden brown, turning once.
  • Drain on paper towels and sprinkle with salt.

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 Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
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.

SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

SLOW COOKER MOO SHU CHICKEN 
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish

  • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
  • In slow cooker place cabbage and carrots on the bottom.
  • Top with chicken pieces.
  • Drizzle 1/4 cup of the Hoisin sauce mixture.
  • Cover and cook on low 6 hours.
  • Stir in remaining Hoisin sauce mixture.
  • Serve over green onion pancakes.
  • Top with green onions for garnish.

GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste

  • Sift flour into a bowl and make a well in the center.
  • Pour boiling water into the well.
  • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
  • Remove dough from the bowl and brush with sesame oil.
  • Invert bowl over dough and let cool 5 minutes.
  • Lightly knead dough until smooth and elastic.
  • Brush again with sesame oil and place in plastic bag. 
  • Set aside for an hour.

  • Roll dough back and forth to form a log about 10 inches long.
  • Cut into 6 equal pieces.
  • Roll each piece into a ball.
  • Roll out each ball to a 7 inch pancake.
  • Brush with sesame oil.
  • Sprinkle with salt.
  • Top each pancake equally with green onions.
  • Roll into a tight coil.
  • Brush with sesame oil.
  • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
  • Use enough coconut oil to make 1inch deep in a shallow skillet.
  • When oil is hot, cook pancakes until golden brown, turning once.
  • Drain on paper towels and sprinkle with salt.

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 Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
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.

CHINESE BBQ PORK LOIN

CHINESE BBQ PORK LOIN
2-2 1/2 pound pork loin, cut into 1 inch chunks
3/4 cup Hoisin sauce
1/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup soy sauce
1/4 cup honey
2 teaspoons sriracha
4 cloves garlic, minced

  • Place pork pieces in a large zip log bag.
  • In a mixing bowl whisk together the Hoisin sauce, soy sauce, sriracha, ketchup and honey until well blended.
  • Add brown sugar and garlic and mix well.
  • Pour over pork pieces and toss to coat.
  • Marinate for 24 hours.

  • Preheat oven to 375 degrees.
  • Cover baking pan with heavy duty foil*.
  • Remove pork pieces from bag, reserving marinade.
  • Place pork pieces on baking pan.
  • Bake 20 minutes.
  • Turn pork pieces and brush with reserve marinade.
  • Bake an additional 10 minutes or until cooked through.
  • Let rest 5 minutes before serving.

*This will make clean up sooooooooooo much easier.

Vegetable Pork Stir Fry

VEGETABLE PORK STIR FRY
Peanut Oil
egg white (save the yolk for the fried rice)
1 tablespoon cornstarch
3/4 pound thin pork chops (chicken works great too)
1 large bunch green onions, sliced thin
1 cup snow peas
3/4 cup carrots slices
1 cup broccoli florets
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup orange juice

  • An hour before you plan on cooking slice pork chops into thin strips.
  • Whisk together the egg white and cornstarch.
  • Coat pork strips in egg mixture and chill for 1 hour.
  • Slice the onions, carrots and broccoli to bite size pieces.
  • Cut the snow peas in half if they are large or leave whole.
  • Heat peanut oil to medium high.
  • Stir Fry pork pieces quickly and remove to drain on paper towel.
  • Add vegetables and stir fry until tender. Add pork slices back in.
  • Whisk together the soy sauce, sesame oil and orange juice.
  • Add to the pan and toss to coat.
  • Heat through until glaze forms.
  • Serve with Fried Rice (recipe follows).

SHREDDED CHICKEN VEGETABLE EGG ROLLS

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces (cheat and use a rotisserie chicken)
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

  • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
  • Drain, retaining oil.
  • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
  • Cool 5-10 minutes.
  • Fill center of each wrapper with 2 tablespoons of filling.
  • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
  • Cook egg rolls on all 4 sides until golden.

RASPBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Raspberry Jam
2 tablespoons crushed pineapple, drained
2 tablespoons honey
2 tablespoons soy sauce

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

BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

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

MANDARIN CHICKEN and NOODLES

2 pounds chicken tenders
1 1/3 cup sugar
1/2 cup soy sauce
Juice of 2 lemons
4 cloves garlic, minced
1 bunch green onions, sliced thin
2 teaspoons sesame oil
1/2 cup water
3 tablespoons cornstarch
1/2 pound linguini

  • Cook linguini al dente.
  • In a small saucepan combine the soy sauce, lemon juice, sesame oil, sugar and garlic.
  • Whisk the cornstarch into the water until smooth.
  • Add the cornstarch mixture to the soy sauce mixture and blend well.
  • Bring mixture to a boil, reduce heat and simmer until thick.
  • While the sauce is cooking, salt and pepper the chicken tenders and broil 2-3 minutes each side.
  • Shred chicken, slice green onions and add to the linguini.
  • Pour sauce over top and toss well.