Category: ASIAN

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.

    weekendkitchencreations

    GARLIC CHICKEN & NOODLES

    1 ½ + 1 ½ tablespoons safflower oil
    2 teaspoons minced ginger
    4-5 cloves garlic, minced
    1 teaspoon sea salt
    3 tablespoons honey
    1 teaspoon rice wine vinegar
    ½ cup water
    1 teaspoon cornstarch (mixed with 1 teaspoon water)
    1 tablespoon cornstarch
    1 egg white
    bok choy
    1 can water chestnuts, drained well
    1 small bunch green onions, sliced thin
    1/4 cup sliced yellow pepper
    2 chicken breasts, sliced thin
    noodles for 2
    • Whisk together 1 tablespoon cornstarch and egg white.
    • Coat chicken with cor starch mixture and let rest for 1 hour.
    • Drain cornstarch mixture from chicken pieces.
    • Cook noodles.
    • Heat 1 ½ tablespoons of oil in wok.
    • Stir fry chicken pieces until just about cooked through.
    • Remove with slotted spoon to mixing bowl.
    • Add bok choy, yellow pepper and onions cooking until just done.
    • Add to platter also.
    • Add drained noodles to mixing bowl.
    • Heat oil in your wok. 
    • Add garlic and ginger and stir fry for 30 seconds.   
    • Add salt, honey, vinegar, and water. Mix well. 
    • Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
    • Coat chicken with the sauce and toss well.

    MANDARIN CHICKEN & 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.

    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 VEGETABLE EGG ROLLS




    SHREDDED CHICKEN VEGETABLE EGG ROLLS
    2 cups finely chopped cooked chicken or pork pieces
    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.

    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.

    CASHEW CHICKEN STIR FRY

    CASHEW CHICKEN STIR FRY
    3/4 pound boneless, skinless chicken breast, cut into thin strips
    1 tablespoon corn starch
    1 JUMBO egg white
    2 bunches green onions, sliced thin
    1/2 pound mushrooms, sliced thin
    1 cup bean sprouts (optional)*
    1 cup honey roasted cashews, whole or chopped
    1/4 cup sweet cooking rice wine
    1/8 cup bead molasses
    1/8 cup soy sauce
    2 tablespoons sugar
    1 teaspoon salt
    Peanut Oil

    • Whisk together the cornstarch and egg white. Coat the chicken strips and chill 1 hour before preparing the meal.
    • Heat 1 tablespoon peanut oil.
    • Quickly stir fry the mushrooms, onions and bean sprouts.
    • Lift out veggies with a slotted spoon and set aside.
    • Add another tablespoon +/- of peanut oil and heat.
    • Add chicken pieces and stir fry until white and tender.
    • Whisk together the rice wine vinegar, soy sauce, bead molasses, salt and sugar. Add to pan and coat chicken well and continue stir frying until most of the liquid is absorbed and chicken is glazed.
    • Add veggies back in as well as the cashews. Mix well and heat through.
    • Serve over rice or with noodles.

    *You just can’t always get fresh and I don’t care for the canned.

    Cashew Chicken Stir Fry

    I’ve been trying to get more and more vegetables into our diet as we approach spring and stir fry has been a great taste tempting treat for us recently.


    CASHEW CHICKEN STIR FRY
    3/4 pound boneless, skinless chicken breast, cut into thin strips
    1 tablespoon corn starch
    1 JUMBO egg white
    2 bunches green onions, sliced thin
    1/2 pound mushrooms, sliced thin
    1 cup bean sprouts (optional)*
    1 cup honey roasted cashews, whole or chopped
    1/4 cup sweet cooking rice wine
    1/8 cup bead molasses
    1/8 cup soy sauce
    2 tablespoons sugar
    1 teaspoon salt
    Peanut Oil

    • Whisk together the cornstarch and egg white. Coat the chicken strips and chill 1 hour before preparing the meal.
    • Heat 1 tablespoon peanut oil.
    • Quickly stir fry the mushrooms, onions and bean sprouts.
    • Lift out veggies with a slotted spoon and set aside.
    • Add another tablespoon +/- of peanut oil and heat.
    • Add chicken pieces and stir fry until white and tender.
    • Whisk together the rice wine vinegar, soy sauce, bead molasses, salt and sugar. Add to pan and coat chicken well and continue stir frying until most of the liquid is absorbed and chicken is glazed.
    • Add veggies back in as well as the cashews. Mix well and heat through.
    • Serve over rice or with noodles.

    *You just can’t always get fresh and I don’t care for the canned.

    final blog signature. ♥

    Vegetable Pork Stir Fry & Fried Rice


    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).

    FRIED RICE
    2 tablespoons butter
    2 cups cooked brown rice
    2 eggs + the yolk from the above recipe
    2 teaspoon sesame oil
    1/8 cup soy sauce
    2 green onions, sliced thin
    1/4 cup diced broccoli
    1/4 cup peas
    1/4 cup diced carrots

    • Cook rice according to package directions.
    • In a small pan scramble the eggs and set aside.
    • Melt the butter in a skillet and saute vegetables until tender.
    • Add the rice, soy sauce and sesame oil, stirring constantly.
    • Just before serving add egg back in and heat through.

    final blog signature. ♥