Cashew chicken

I love cashew chicken. I found this recipe on pinterest and cannot wait to try it out.

2 lbs boneless skinless chicken, chopped
8 cloves garlic
1 cup cashews
1 bell pepper, diced (optional)
4 tablespoons Hoisin sauce
8 green onions, sliced
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice

DIRECTIONS:
1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil, garlic and cashews to skillet. Saute over low heat until garlic becomes golden, but don't let the garlic brown, or it will become bitter.

2. Salt and pepper chicken. Add chicken to skillet and cook until chicken is no longer pink. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 - 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.

Crockpot sesame chicken

I am always looking for new crockpot recipes to try. Came across this one on pinterest tonight. Gosh i love that site.

2 1bs. skinless, boneless chicken thighs.
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 Tbsp. ketchup
1 Tbsp. toasted sesame seeds

Place chicken thighs in the slow cooker. Whisk together remaining ingredients in a bowl and pour over chicken.Cover and cook on low 6 to 8 hours or on high 3 or 4. Serves 4 - 6.

Beef Negimaki

This recipe comes from sandra lee but i adapted it to my taste. It is very yummy served with steamed or fried rice.


12 beef sandwich slices (1/8 thin, about 4 by 6-inches)
1/4 cup teriyaki sauce, store-bought
3 green onions, root trimmed off


Directions

Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.



Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion andacross the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.

Brush each roll with teriyaki sauce.

Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.

Serve immediately.

Simple sesame noodles

I love noodles of any kind. These are super yummy and wanted to share this recipe with you. I got it from the pioneer womans blog. If you have never checked her site out you should !

Ingredients

12 ounces, fluid Thin Noodles, Cooked And Drained
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
4 whole Green Onions, Sliced Thin

Preparation Instructions

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

**** I liked to add in some diced cooked chicken breasts and some snow peas as well.

Orange teriyaki beef

This is a really great recipe that takes hardly anytime to make. I like to serve it over steamed rice or yakisoba noodles.

1 pound boneless beef sirlion
1 can beef broth
1/4 cup teriyaki stir fry sauce
2 tbls orange marmalade
dash of cayenne pepper
1 1/2 cups frozen sugar snap peas

Cut the beef into thin strips ( I partially freeze my beef so it is easier to cut)Spray cooking skillet with cooking spray and heat pan over med-high. Cook beef for about 4 mins or until brown. Remove beef from skillet and keep warm. Mix broth and teriyaki sauce,marmalade and cayenne. Heat to boiling and stir in peas. reduce heat to medium and cover and cook for about 5 mins. Stir in beef and cook 3 mins until sauce is thickened. Serve over steamed rice or stir fry noodles

Sesame chicken

I love to eat sesame chicken when i go out for chinese food but hardly anywhere has it around here. So I seen this recipe over at mommy's kitchen and decided to try it out. It is great because it uses frozen popcorn chicken for this recipe.

1 1/2 to 2 pounds of frozen popcorn chicken
6 tablespoons honey
4 tablespoons sugar
Salt (to taste)
4 tablespoons ketchup
1 - 2 tablespoon white distilled vinegar
a sprinkle of ground black pepper
diced green onion, optional
sesame seeds, optional

Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In the wok or in a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with green onions and sesame seeds.

*For some people the sauce might not be enough so you can easily double the recipe. That is what I usually do.

Asian lime wings with habaneros

I found this yummy recipe on chilebomb.com

* 1 package of 16 whole chicken wings, separated, tips discarded
* 3 limes juiced
* 3/4 cup rice wine vinegar
* 1/2 cup soy sauce
* 1/4 cup hoisin sauce
* 1/2 cup ketchup
* 2 tablespoons sesame oil
* 1/3 cup brown sugar
* 3 tablespoons fresh ginger, chopped
* 3 large cloves garlic, chopped
* 1 to 2 habanero peppers (lower heat by removing seeds)
* 1/2 cup cilantro, chopped


1.
Preheat oven to 400 degrees. Mix lime juice, vinegar, Kimlan Soy Sauce, hoisin, ketchup and sesame oil in a non-reactive bowl. (See tip below.)
2.
Add brown sugar. Stir until dissolved. Add ginger, garlic, habaneros and cilantro. Reserve half the sauce for dipping.
3.
Bake chicken wings on a roasting pan at 400 degrees for 40 minutes. Dump wing in sauce and toss to coat. Heat remaining sauce in a saucepan over low heat. Transfer to pre-heated grill for 3 minutes on each side, turning once. The sauce is has a good bit of sugar in it so be careful to not burn the wings. You just want them to caramelize.
4.
Serve with sauce on the side for dipping.
Tips
Using a non-reactive stainless steel, glass or ceramic mixing bowl when cooking with acidic ingredients such as vinegar or juice is always a best practice. Acid can react with other materials and metals which can leave a metallic taste behind or discolor the food.
You could deep fry these wings before you sauce them and they'd be fantastic. I chose to bake them first to render some of the fat and then grill them in keeping with the spirit of nice weather and good company.

Chicken Almond stir fry

PHOTO COURTESY OF KRAFT




This stir-fry is very yummy and it is quick and easy to make. It came from my kraft food book.

1 lb. Boneless skinless chicken breasts, cut into thin slices
1 Tbsp. Cornstarch
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 pkg. (16 oz.) frozen oriental mixed vegetables, thawed
1/2 cup PLANTERS Sliced Almonds, toasted
2 cups hot cooked brown rice

TOSS chicken with cornstarch and 1 Tbsp. of the dressing in medium bowl; cover. Refrigerate 15 min.

HEAT large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring frequently. Add vegetables and remaining dressing; cook an additional 5 min. or until heated through. Stir in almonds.

slow cooker orange chicken

I love all types of asian inspired chicken dishes. This one really hits the spot !

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt - if you use table salt cut it back to 1 tsp. Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Egg flower soup

This is a quick and easy way to make egg flower soup like the serve in chinese places.

1 green onion diced
2 eggs slightly beaten
3 cups chicken broth
1 sm can of water chestnuts drained and diced
1 cup frozen peas thawed

Stir onions into eggs. Heat broth to a boil and add salt and pepper to taste. Add in the veggies and pour the eggs slowy into the broth.Stirring constanly with a fork. Boil about 5 mins

Mandarin Chicken Asian Salad

This is a perfect salad for the nights that it is to hot to cook.Or you can enjoy this anytime of the year.

* 2 Tbsp. (30mL) Mrs. Dash® Original Blend
* 2 Tbsp. (30mL) cider vinegar
* 11 oz. (308g) can mandarin orange segments drained
* 1/3 cup (80mL) toasted sliced almonds
* 1/4 cup (60mL) orange juice
* 1 Tbsp. (15mL) honey
* 1 Tbsp.(15mL) Dijon-style mustard
* 3 cups (720mL) cooked cubed skinless chicken
* 1 1/2 cups (460mL) thinly sliced celery
* 3 Tbsp. canola oil
* 1/4 cup low sodium chicken stock
* 1 cup firmly packed baby spinach or your favorite salad greens

Directions:

1. For dressing, place together the oil, vinegar, orange juice, Mrs. Dash® Original Blend, mustard and honey in jar with tight-fitting lid.
2. Cover and shake to mix well; set aside.
3. Combine stock with chicken and celery in medium bowl.
4. Pour dressing over chicken mixture; toss to mix well.
5. Cover and chill for 3 to 4 hours or overnight.
6. Add orange segments and almonds; toss gently before serving.

Asian orzo chicken salad

I got this salad from Paula Deans show but i adapted it to my liking. It makes a great meal on those hot days where you don't feel like cooking all day in a hot kitchen.

* 1 (9-ounce) package frozen sugar snap peas
* 1 (16-ounce) package orzo, cooked and drained
* 1 cup water chestnuts, drained and chopped
* 3 cups diced grilled chicken
* 3 green onions, chopped
* 1/2 cup vegetable oil
* 3 tablespoons rice wine vinegar
* 2 tablespoons soy sauce
* 2 teaspoons hoisin sauce
* 1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Directions

Cook sugar snap peas according to package directions; drain well.

In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Crunchy noodle salad

* Kosher salt
* 1/2 pound thin spaghetti
* 1 pound sugar snap peas
* 1 cup vegetable oil
* 1/4 cup rice wine vinegar
* 1/3 cup soy sauce
* 3 tablespoons dark sesame oil
* 1 tablespoon honey
* 2 garlic cloves, minced
* 1 teaspoon grated fresh ginger
* 3 tablespoons toasted white sesame seeds, divided
* 1/2 cup smooth peanut butter
* 2 red bell peppers, cored and seeded, and thinly sliced
* 4 scallions (with and green parts), sliced diagonally
* 3 tablespoons chopped fresh parsley leaves

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Peanut noodles

I got this recipe from one of my cafemom groups

1/2 cup low or no sodium vegetable broth
1/4 cup chunky peanut butter (I use smooth)
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
4 garlic cloves, minced
8 ounces uncooked whole wheat angel hair
1 pound firm tofu, drained and cubed (optional)
1 cup (2-inch) sliced green onions
1 cup shredded carrot
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently

Mongolian Beef

I got this recipe from a friend on facebook. It sounds really yummy and I will try it out soon.

Mongolian beef

* 2 teaspoons vegetable oil
* 1/2 teaspoon ginger, minced
* 1 tablespoon garlic, chopped
* 1/2 cup soy sauce
* 1/2 cup water
* 3/4 cup dark brown sugar
* vegetable oil, for frying (about 1 cup)
* 1 lb flank steak
* 1/4 cup cornstarch
* 2 large green onions

Directions


1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2. Don't get the oil too hot.

3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5. Remove it from the heat.

6. Slice the flank steak against the grain into 1/4" thick bite-size slices.

7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

9. Let the beef sit for about 10 minutes so that the cornstarch sticks.

10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

11. Heat the oil over medium heat until it's nice and hot, but not smoking.

12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

13. You don't need a thorough cooking here since the beef is going to go back on the heat later.

14. Stir the meat around a little so that it cooks evenly.

15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.

17. Add the sauce, cook for one minute while stirring, then add all the green onions.

18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

19. Leave the excess sauce behind in the pan.

Honey-Orange chicken

Got this recipe from Redbook.

* 3/4 cup(s) fresh orange juice
* 1/3 cup(s) orange blossom or clover honey
* 1 teaspoon(s) grated ginger
* 1 teaspoon(s) garlic
* 1 teaspoon(s) orange zest
* 1 teaspoon(s) salt
* 1/8 teaspoon(s) ground black pepper
* 4 (6 ounces each) boneless, skinless chicken breasts, trimmed
* 1 teaspoon(s) vegetable oil
* 1 teaspoon(s) toasted sesame oil
* 1 teaspoon(s) toasted sesame seeds

Directions

1. Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
2. Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.
3. Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.