Kung Pao Chciken

 

Kung Pao Chciken

1 lb. chicken, cut into 2" pieces

3 cloves gar;ic, chopped

1 cup green beans, cut into 1" pieces (Optional)

Oil

1/4 cup chicken broth

2 Tablespoons soy sauce

2 Tablespoons Apple juice

1 Tablespoon cornstarch

1/2 teaspoon Sesame Oil

1/4-3/4 teaspoon crushed red chilies

10 green onions, cut diagonally into 1 1/2" pieces 

1/3 cup peanuts

Rice

Fry chicken, garlic and green beans in the oil. In a saucepan, make sauce by mixing chicken broth, apple juice, soy sauce, cornstarch and sesame oil. Cook to thicken, about 1 minute. Add crushed red chilies and stir to combine. Pour over chicken. Add green onions and peanuts. Serve over rice.

Serves 4-6.

Chinese Chicken

We recently had dinner at some friend's house and they served this chicken for dinner. We LOVED it! So, we had to get the recipe. Of course! Thank you, Audrey and Opal! (Changes in the recipe are from Audrey.)

Chinese Chicken

3 lbs. chicken parts (we use thighs)

Sauce:

¼ cup soy sauce (shoyu)

¾ cup ketchup

½ cup water

1 tsp. vinegar

½ cup brown sugar

1 onion diced (I do not add this)

Dash garlic powder and seasoned salt (I use regular salt)

Bring sauce ingredients to a boil.

Place chicken in baking dish. Pour sauce over the top.

Bake 350*F for 1- 1 1/2 hours. Spoon sauce over chicken several times during baking.

(I bake at 400*F on conventional oven for one hour, or 30 in the microwave on high until done.)

Recipe shared by Robin

Quinoa Fried Rice

Another blog find! This recipe is from Gimme Some Oven.

YIELD: 4 SERVINGS

QUINOA FRIED "RICE"

All of the goodness of traditional fried rice, but made with protein-packed quinoa instead of rice!

PREP: 5 MINS COOK: 10 MINS TOTAL: 15 MINS

INGREDIENTS:

• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled quinoa (*see instructions here for how to cook quinoa)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional)
• 1/2 tsp. toasted sesame oil

DIRECTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the cooked quinoa, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

DIFFICULTY: EASY CATEGORY: GLUTEN-FREE

Recipe shared by Robin.

Peanut Butter and Soy Noodles

One more delicious recipe from Mandy.

Mandy's Peanut Butter and Soy Noodle

Cook 1/2 lb. spaghetti noodles.

In a large bowl, start with 2-3 T. peanut butter. You can warm up the peanut butter to loosen it up. whisk in 2 T. honey, 1/4 c. soy sauce, 1 t. sesame oil and 2 t, ground ginger. Once it is mixed well, taste it. Then add whatever it needs...more honey or ginger, maybe. Whateve you like! You could even add something that I haven't thought of yet!

Toss the dressing with the warm noodles. I like to add veggies, as well. I will finely chop some onions, shred some carrots, cucumber or celery...whatever you've got in the fridge and whatever will give it some crunch. top the noodles off with some toasted sesame seeds or chopped peanuts.

I don't measure any of this. I just throw it together and the boys love it!

Recipe shared by Mandy.

Beef Chop Suey

I am on an Asian Food kick! I am craving delicious tastes! So, this is another recipe that I found when I was searching for the recipe that Mom wanted.

Beef Chop Suey

1 pound hamburger
1 large onion, cut in wedges
3 medium stalks of celery, cut in 1" pieces
1 can (10oz.) can of beef broth
2 T. soy sauce
1 can (16oz.) bean sprouts
2 T. cornstarch
1/4 c. water

Hot cooked rice or rice noodles or chow mein noodles

Brown hamburger. Add onion, celery, broth and soy sauce. Cook, stirring occassionally for 15 minutes or until onion and celery are tender-crisp. Add sprouts, cook to heat through. Stir in a mixture of cornstarch and water, cook and stir to thicken. Serve over rice, rice noodles, or chow meain noodles with more soy sauce. Serves 4.

Recipe shared by Robin.

Ground Beef with Chinese Vegetables

This is a recipe that I made a lot when my children were little. We loved it, but I have not made it in a long time. I wonder why? I think that it sounds really good right now!

Ground Beed with Chinese Vegetables

1 pound hamburger
2 carrots, sliced on the diagonal
1 can (5oz.) bean sprouts, drained
1 can (5oz.) water chestnuts, drained
2 T. soy sauce

3 cups cooked rice

Brown hamburger. Add carrots and cook until tender. Add bean sprouts, water chestnuts and soy sauce. Heat through. Serve over rice. Serves 4.

Recipe shared by Robin.

Chinese Rice Casserole

Mom called me today to see if I had an old recipe that she had been thinking about. And, guess what!? I did! She said that we had this casserole often when we were growning up but stopped making it because it was too salty for Dad's high blood pressure. When I read that the recipe calls for 2 teaspoons of soy sauce, I really don't think that it would effect his blood pressure that much. But, maybe it was the extra soy sauce that Dad would add to it during dinner!

Chinese Rice Casserole

1 pound of hamburger
1 cup diced onions
1 cup diced celery (Does this seem excessive to you, too?)
1 can cream of mushroom soup
1 can cream of chicken soup (Cream of celery would be good, too.)
2 teaspoons soy sauce
1/2 cup water
3 c. cooked rice

1 small can of chow mein noodles

Brown the hamburger. Add the other ingredients, EXCEPT the chow mein noodles. Place in a 9x13 casserole dish and top with the chow mein noodles. Bake at 350 degrees for 20 minutes. Serves 6-8.

I found the recipe on allrecipes.com, if you want a little bit different version.

Recipe shared by Robin.

Pad Thai

I found this recipe on Pinterest and I really need to eat some Pad Thai today! I found it on Brownie for Dinner.

Easy Pad Thai

(adapted from Everyday Food)

Serves 4

8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

Notes and variations

• Per serving: 315 calories, 7g fat (0.9g saturated fat), 3.6g protein, 60.5g carb, 1.4g fiber
• Per serving: $1.50 or less.
• As long as you use a gluten-free soy sauce, this is a gluten-free recipe.
• Vegetarian, even. Skip the eggs for vegan.
• If you’re a carnivore try this: While the noodles are soaking, cut up 1 small chicken breast (or half of one of the colossal ones) into bite sized pieces. Marinate the chicken in a little bit of soy sauce and garlic (or make a little extra of the sauce for the noodles and marinate the chicken in that). OR: use shrimp (marinate same as chicken)… heck, use both. Cook them before you add the noodles to the pan.
• Leftovers: heat in the microwave or toss in a hot skillet for a minute to warm the noodles. Not as good as the first day but with a little extra lime juice, it makes a nice leftover-lunch.

Recipe shared by Robin.

Fried Rice

Fried Rice

4 cups cooked rice

1 cup finely diced ham, chicken etc. (cooked)

2 T soy sauce

2 eggs

½ c green onions cut fine

3 T oil

Fry meat in oil lightly.  Fry rice over low for a minute.  Add beaten eggs and continue to fry for 5 minutes, stirring constantly until rice is loose and dry.  Put onions over top.

Recipe shared by Karen.