Stir Fry Chicken

Ingredients:
4 skinless boneless chicken breasts, cut into small cubes
2 tablespoons cornstarch ( I used flour)
Coarse salt
freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced scallions (white and green parts)
Pinch red chile flakes
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons coarsely chopped fresh cilantro, for serving

Directions:
Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper.
Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir-fry).
Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute.
Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar and 6 grinds of black pepper.
Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely.
Add the soy sauce, cook for another 30 seconds and serve immediately, served with cilantro.

*serve with brown rice

Advertisements

Spicey Noodles

Ingredients:
1/2 package dried soba noodles
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1 cup shelled edamame
1 cup grated carrots
4 sliced green onions
1 red bell pepper

Directions:
Cook the noodles according to the package instructions, drain and rinse.

While the noodles are cooking, in a small saucepan over low heat, whisk the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger together until the peanut butter melts and the dressing is smooth.

In a large bowl combine the noodles and dressing, toss until evenly coated. Add the edamame, carrots, red bell pepper and green onions. Garnish with toasted sesame seeds if desired. Serve at room temperature or chilled.

Chicken Lettuce Wraps

Ingredients for Wraps:
1 pound ground chicken or ground turkey
8 scallions, white and green part chopped
1 (8oz) can water chestnuts, drained, rinsed and chopped fine
1 red bell pepper, chopped fine
¼ cup reduced-sodium soy sauce
2½ tablespoons hoisin sauce, see shopping tips
1 tablespoon ginger (from a jar) or fresh grated ginger
1 tablespoon water
2 teaspoons sesame oil
1 large head butter lettuce, wash, dried and leaves separated

Ingredients for Dipping Sauce:
¼ cup reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar
½ tablespoon ginger (from a jar) or fresh minced ginger
1 teaspoon sesame oil
½ teaspoon garlic (from a jar) or fresh minced garlic

Instructions
In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces. Pour into a colander, in the sink and drain fat. Return chicken to pan. When cool enough to handle, break up the chicken pieces until minced.

Add the scallions, water chestnuts, red pepper, soy sauce, hoisin sauce, ginger, water, and sesame oil. Cook for a few minutes until the scallions and red pepper are soft. Keep warm.

In a small bowl, add all the dipping sauce ingredients and mix well.

To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side. This sauce is quite strong. You’ll only need 1 teaspoon of sauce per wrap. You can also set up the components on individual plates and serve family style. Let everyone make their own wrap.

Korean Beef Tacos

Ingredients:
2lbs chuck roast
1/2 cup brown sugar
1/3 cup soy sauce
5-6 minced garlic cloves
1 white onion sliced thinly
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (don’t worry about the seeds)

Directions:
Use a 6-quart slow cooker. Place chuck roast in and the rest of the ingredients.
Cover, and cook on low for 8 hours or until meat has fully shredded. Turn the meat over a few times during the 8 hours. At about hour 7, started shredding the beef with a fork, and removing any excess large pieces of fat. Let cook for the last hour shredded to soak up the sauce! Serve in soft corn or flour tortillas. Top with shredded cabbage slaw and green onions.

shredded cabbage slaw ingredients:
1 bag shredded coleslaw from the grocery store’s produce section
1 tablespoon soy sauce
2 tablespoons seasoned rice vinegar
salt and pepper to taste
green onions

Toss together and serve immediately (it gets too soggy if you make it early in the day)

Note: we cooked it in the oven at 225 degrees for close to 6.5 hours in a Dutch oven with the lid on.

Curry Chicken

Ingredients:
1 t olive oil
2-3 T red curry paste
12 oz coconut milk
1 red bell pepper, seeded and cut into strips
6 oz fresh mushrooms
3 chicken breast cutlets, cooked in skillet and cut into 1 in pieces
fresh basil
basmati rice, cooked

Directions:
Heat a skillet over medium high heat, once hot add in the olive oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the cooked chicken and cook another 5-7 minutes. Stir in the basil and serve over rice.

Really Simple Asian Slaw

Ingredients:
Bag of carrot/cabbage slaw
5 green onions, chopped
½ c peanuts

Dressing:
3/4 C peanut oil
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce

Directions:
Mix all of salad contents in big bowl.

Pour dressing ingredients into small sauce pan. Bring the mixture to a rolling boil over medium high heat for 1 minute. Set aside to cool. Pour over the salad. Serve immediately.

Note: You could add any sort of vegetable to this, as well as chicken or shrimp to make it more of a main dish.

Asian Noodle Salad

1 package linguine noodles, cooked, rinsed, and cooled
½ head sliced napa cabbage
½ head sliced purple cabbage
½ bag baby spinach
1 whole red bell pepper, sliced thin
1 whole yellow bell pepper, sliced thin
1 whole orange bell pepper, sliced thin
1 bag bean sprouts
3 whole scallions, sliced
3 whole cucumbers peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet

Dressing:
1 whole lime, juiced
8 T olive oil
8 T soy sauce
2 T (up To 3 T) sesame oil
1/3 c. brown sugar
3 T fresh ginger, chopped
2 cloves garlic, chopped
2 whole hot peppers or jalapenos, chopped

Directions:
Mix salad ingredients together.
Whisk dressing ingredients together and pour over salad.
Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving

(courtesy of The Pioneer Woman)