Archive | Asian

Chicken Lo Mein

Chicken Lo MeinThis Chicken Lo Mein is a light, refreshing meal that is quickly and easily put together.  If you stock the sauce ingredients in your pantry this can be made impromptu, using any veggies you have on hand, with great success.  I just love meals like this that are nutritious, tasty, easy to make, and easily adaptable.

Chicken Lo Mein

Ingredients

    For the Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon rice wine vinegar (or distilled white vinegar)
  • 1 tablespoon ketchup
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sesame oil
  • For the Lo Mein
  • 10 ounces linguine pasta (or Chinese Lo Mein noodles)
  • 4 skinless, boneless chicken breasts, cut into 1/4-inch wide strips
  • 1 tablespoon canola oil
  • 1 large onion, coarsely chopped
  • 2 cups shredded carrots
  • 1-2 cups sliced mushrooms
  • 1 head broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)
  • peanuts
  • For Serving
  • peanut halves
  • Sriracha or Thai Sweet Chili Sauce

Directions

    For the Sauce
  1. Whisk all of the ingredients together in a 1-quart bowl.
  2. For the Lo Mein
  3. Cook the noodles according to the package instructions. Drain and set aside.
  4. Heat the oil in an extra-deep skillet over medium heat.
  5. Add the onion and chicken. Cook, stirring occasionally until the chicken is completely cooked.
  6. Add the carrots, broccoli, and mushrooms and cook until the veggies are cooked to your desired doneness.
  7. Add the sauce and noodles.
  8. Stir to mix everything together and heat through.
  9. Served, garnished with the peanut halves and Sriracha or Thai Sweet Chili Sauce
http://www.abrightandbeautifullife.com/chicken-lo-mein/

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Sesame Ginger Chicken

Sesame Ginger Chicken

I used to never make Asian food because the recipes in my Asian cookbooks took at least a half day to prepare. But over the last few years I’ve collected recipes that can be whipped up in an hour or so, so now I make it all the time.

This Sesame Ginger Chicken is crispy, light {cornstarch instead of flour}, slightly sweet, and delicious restaurant quality.  It’s recipes like this that keep me cooking at home instead of eating out.

Sesame Ginger Chicken

Sesame Ginger Chicken

Ingredients

  • 2-1/2 pounds chicken breasts, cut into large bite-sized chunks
  • For the Marinade:
  • 6 tablespoons sesame oil
  • 3 tablespoons sugar
  • 6 tablespoons soy sauce
  • 1/2 teaspoon ground pepper
  • For Frying:
  • 1-1/4 cups cornstarch
  • canola oil, for frying
  • For the Sauce:
  • 5 tablespoons minced garlic
  • 2-1/2 tablespoons minced ginger
  • 8 tablespoons rice wine vinegar
  • 1/2 cup hoisin sauce
  • 3 tablespoons honey
  • 1 teaspoon red chili sauce {found in the Oriental food aisle}
  • 1 lemon, zest and juice, optional
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • For Serving:
  • toasted sesame seeds, for garnish
  • green onions, thinly sliced, for garnish
  • cooked rice

Directions

  1. In a bowl or ziploc bag, mix the sesame oil, sugar, soy sauce, and pepper. Add the cut-up chicken. Marinate in the refrigerator for at least 1 hour.
  2. Put the cornstarch in a large ziploc bag. Once the chicken has marinated, in small batches place the chicken in the bag and shake to completely coat the chicken with the cornstarch. Remove and set the chicken on a baking sheet.
  3. Using a fryer or Dutch oven, heat enough oil to completely submerge the chicken pieces. Heat the oil to 375 degrees.
  4. Add the chicken in small batches to the oil and deep fry until it's golden brown, about 3 minutes.
  5. Remove the chicken to a paper towel-lined baking sheet. After frying all of the chicken place it in a warm oven while preparing the sauce.
  6. In a medium saucepan, heat 1 tablespoon canola oil over medium heat.
  7. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds.
  8. Add the rice wine vinegar, hoisin sauce, soy sauce, honey, and chili sauce. Bring to a simmer.
  9. In a measuring cup, mix 2 tablespoons cornstarch with 1/4 cup cold water and whisk until combined.
  10. Add the cornstarch/water mixture to the sauce and simmer until the sauce thickens.
  11. Adjust the seasoning to taste by adding more red chili sauce, soy sauce, or honey, if desired.
  12. Add the chicken to the sauce and stir to coat.
  13. Add the lemon zest and juice, if desired.
  14. Serve over rice and garnish with the toasted sesame seeds and green onions.
http://www.abrightandbeautifullife.com/sesame-ginger-chicken/

 

Recipe Source: A Dash of Sanity

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P. F. Chang’s Mongolian Beef Copycat Recipe

Mongolian Beef

I love P.F. Chang’s Mongolian Beef but I don’t like the price of eating out and I don’t like the travel time into “the city” to eat there.  Plus, I would much rather create tasty meals and eat at home.  This P. F. Chang’s Mongolian Beef copycat recipe is rich, flavorful, and sure to satisfy your tastebuds.  It’s also a quick, easy meal to prepare and only uses a few common ingredients.  {I can’t even tell you how good the sauce over the rice is.}

Ingredients:

Sauce
2 teaspoons vegetable oil
1/2 teaspoon fresh ginger, minced
1 tablespoon garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

Meat
2 tablespoons vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions, sliced

Directions:

Sauce
1. Heat vegetable oil in a small saucepan over medium/low heat.
2. Add ginger and garlic to the pan, stir and cook for about 1 minute.
3. Quickly add the soy sauce and water before the ginger and garlic scorch.
4. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil for 2-3 minutes.  Remove from heat.

Beef
1. Slice the flank steak against the grain into 1/4″ slices.
2. Place the meat into a large bowl and add the cornstarch.  Toss to coat all of the meat.
3. Let the beef sit for about 10 minutes so that the cornstarch sticks.
4. As the beef sits, heat up the oil in a large skillet over medium-medium/low heat.
5. Add the beef and sauté until brown.  Stir occasionally until it is cooked evenly.
6. When the beef is thoroughly cooked add the sauce and stir well.
7. Add green onions.
8. Serve over rice.

Recipe slightly adapted from here.

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Szechuan Orange Chicken

Szechuan Orange Chicken

This Szechuan Orange Chicken recipe doesn’t need much of an introduction.  Just look at the picture.  It’s bursting with broccoli, carrots, and chicken all cooked to perfection in a slightly spicy orange sauce that is far better than anything I have ever eaten at a restaurant.  Served over rice, this meal is nutritious, gorgeous, and satisfyingly delicious.  Oh, and it’s quick and simple to make.  This recipe is definitely a keeper.

I got the recipe {here} and only modified it by adding more broccoli and using regular rice instead of instant.

Ingredients:

1 pound boneless chicken breast, sliced into thin strips
2 teaspoons orange zest
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons soy sauce, divided
1/2 cup orange juice
1/3 cup chicken broth
2 teaspoons honey
1 teaspoons sesame oil
1/4 teaspoon red pepper flakes {or more}
2 teaspoons canola oil
1 tablespoon finely minced fresh ginger
2 garlic cloves, minced
3 heads broccoli, cut into florets and stems peeled
3 carrots, thinly sliced
rice {white or brown}

Directions:

1. Cook rice according to package directions.
2. Combine chicken, orange zest, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a large bowl.  Toss to coat.
3. In a small bowl, combine orange juice, chicken broth, honey, sesame oil, pepper flakes, the remaining 2 teaspoons cornstarch, and remaining soy sauce.  Set aside.
4. Heat 1 tablespoon canola oil over medium-high heat in a large skillet.  Add chicken mixture and stir fry until lightly browned on all sides, about 5 minutes.  Transfer chicken to a plate and tent with foil to keep warm.
5. Return skillet to heat and add remaining 1 teaspoon canola oil.  Add ginger and garlic, and fry until fragrant, about 15 seconds.  Add broccoli and carrots, and cook until broccoli is bright green, about 3-5 minutes.  Pour in your reserved orange juice mixture and bring to a boil.  Cook until thickened, about 1 minute.  Add chicken and cook until heated through.
6. Serve over rice.

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Thai Shrimp Noodle Soup

IMG_4628

 

This soup can be described in 4 simple words: Quick. Easy. Spicy. Delicious.  We love all of the flavors that blend perfectly in this Thai Shrimp Noodle Soup, which I slightly adapted from this cookbook.  It’s tasty on it’s own or served with other Asian dishes like these Asian Beef Lettuce Wraps that I shared a few weeks ago, which is one of our favorite meals.

*serves 6

Ingredients:

8 cups water
3 green onions, thinly sliced
2 carrots, peeled and thinly sliced
2 tablespoons fish sauce {or soy sauce}
1 tablespoon Thai hot chili sauce {I use Sriracha hot chili sauce}
2 cloves garlic, finely minced
2 tablespoons fresh ginger, peeled, thinly sliced and then roughly chopped
1 teaspoon chopped fresh basil {or 1/4 teaspoon dried basil}
3 packages oriental or chicken flavor ramen noodles, slightly broken
12-16 ounces medium-size shrimp, peeled and deveined {I use fully cooked, frozen shrimp ~ raw shrimp
gives me the creeps}
2 cups fresh spinach, coarsely chopped
1 carton sliced mushrooms
1 lime – use juice and grated zest

Directions:

1. Bring water to a boil in a soup pot.
2. Add green onions, carrots, fish sauce, chili sauce, garlic, ginger, and basil to pot.
3. Add 2 ramen noodle seasoning packets {if you add all 3 packets the soup will probably be too salty.}
4. Boil 5 minutes.
5. Add shrimp, spinach, mushrooms, and ramen noodles.
6. Cook 5 more minutes.
7. Add lime juice and zest.
8. Stir well and serve.

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Asian Beef Lettuce Wrap

IMG_4603

These Asian Beef Lettuce Wraps are the perfect blend of flavors and the perfect ratio of meat:rice:lettuce.  Just try to imagine the deliciousness of a spicy lime meat and rice mixture nestled on a bed of crisp lettuce leaves.  I’m telling you, we almost can’t get enough of these.  In fact, recently we couldn’t because we had them for dinner on a Friday night and ate the leftovers for lunch the next day. Then we made them three days later and did the same thing all over again!  I slightly adapted the recipe from (here), which is actually called Asian Chicken Lettuce Wraps, but we use ground beef because we have a freezer full of it.  Try these for dinner some night, soon, and if you happen to have leftovers you’ll have lunch to look forward to the next day.  Enjoy.

*serves 4

Ingredients:

1 cup uncooked rice {we like Calrose}, cook according to directions then set aside
2 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons fresh lime juice plus 2 teaspoons fresh lime zest (from about 3-4 limes)
1-1/2 tablespoons brown sugar
1 teaspoon cornstarch
1 pound ground beef
1 jalapeño, stemmed, seeded, and minced (leave the seeds in if you like it hot)
1/4 cup chopped fresh basil (or 1-2 teaspoons dried basil)
3 green onions, thinly sliced
lettuce leaves (I used Romain)

Directions:

1. Whisk the fish sauce, soy sauce, lime juice, brown sugar, and cornstarch together in a small bowl and set aside.
2. Cook the ground beef, jalapeno, and lime zest (and dried basil, if using) in a skillet over medium heat, about 5 minutes.
3. Whisk the fish sauce/lime mixture to recombine and add to the skillet.
4. Cook over medium heat, stirring constantly, until the sauce has thickened (1 or 2 minutes).
5. Stir in the fresh basil {if using} and green onions.
6. Mix as much rice as you desire into the beef mixture (I use about 1-1/2 cooked rice).
7. Serve on lettuce leaves.

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