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.


HOW FIRECRACKER CHICKEN became SPARKLER CHICKEN

I originally found this recipe on recipepage and then proceeded to make it my own. But after the first few bites I edited it again – it just didn’t need that much BITE. So at first it was FIRECRACKER CHICKEN, but the 2nd time it became SPARKLER CHICKEN and we loved it even more. I’ll give you both recipes and you decide.

FIRECRACKER CHICKEN
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
2/3 cup Frank’s hot sauce
1 1/2 cups brown sugar
2 tablespoons apple cider vinegar

  • Preheat oven to 350°.
  • Spray 9-13 baking dish with PURE.
  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.
  • Season chicken piece with salt and pepper.
  • Place cornstarch in a gallon sized bag.
  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
  • Heat butter in skillet over a medium high heat.
  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
  • Remove chicken pieces to the baking dish.
  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
  • Pour over chicken pieces.
  • Bake 45 minutes or until sauce had thickened and chicken is cooked through.

SPARKLER CHICKEN – FIRECRACKER CHICKEN revised
changes are in RED
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunk
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
1/2 cup Frank’s hot sauce
1 1/2 cups PACKED brown sugar
3 tablespoons apple cider vinegar

  • Preheat oven to 350°.
  • Spray 9-13 baking dish with PURE.
  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.
  • Season chicken piece with salt and pepper.
  • Place cornstarch in a gallon sized bag.
  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
  • Heat butter in skillet over a medium high heat.
  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
  • Remove chicken pieces to the baking dish.
  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
  • Pour over chicken pieces.
  • Bake 45 minutes or until sauce had thickened and chicken is cooked through

ORANGE HONEY CHICKEN

ORANGE HONEY CHICKEN

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

  • Mix cornstarch, flour, salt & pepper in ziploc bag.
  • Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
  • In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
  • Drain chicken on paper towel lined plate.
  • Pour off excess oil and clean pan with paper towel.
  • Add 1 tablespoon more olive oil and saute’ garlic and green onion.
  • Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
  • Cook until thick, do not boil.
  • Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
  • Bake at 350 degrees for 20 minutes.
  • Brush with original glaze after the first 10 minutes.
  • Save any additional glaze to use over the rice.
  • Serve over rice.

    SHREDDED CHICKEN 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.

    LEMON BROCCOLI CHICKEN

    Lemon Chicken #2LEMON CHICKEN

    1 1/2 pounds chicken breast or chicken tenders, cut into chunks

    1/4 cup all-purpose unbleached flour

    1/4 cup cornstarch

    1 1/2 teaspoons baking powder

    1 tablespoon safflower oil

    1 cup water

    pinch coarse salt

    2 tablespoons wok or vegetable oil

    1 tablespoon (a splash) white or rice wine vinegar

    1/2 cup chicken broth or stock

    8 ounces (1 cup) prepared lemon curd or use the lemon sauce below

    2 tablespoons soy sauce

    1/4 teaspoon sesame oil

    1 lemon, zested

    2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

    I added shredded carrots, peas and broccoli.

    • Sift together the flour, cornstarch, salt and baking powder.
    • Coat the pieces chicken, shaking off any excess.
    • Heat a large skillet or a wok-shaped nonstick pan over medium-high heat with safflower oil.
    • Stir fry chicken until golden, 3 or 4 minutes.
    • Remove chicken from the pan and return pan to heat.
    • Reduce heat to medium.
    • Add a splash of vinegar to the pan and let it evaporate.
    • Add stock, soy sauce and sesame oil to the pan and scrape up any drippings with a whisk cooking until slightly thickened.
    • Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
    • Remove the pan from heat, add the scallions or chives and the lemons and zest.
    • Toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

    Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

    Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

    Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

    Weekend Cooking Creations is hosted by Jennifer.

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