Tag Archives: Asian

Fried Rice

2017-04-22 10.29.29

The best fried rice starts with cold rice. Hot, steamy rice will lead to more sticky and gummy fried rice.

Starting with cold rice makes this a quick and easy meal when you have leftover rice in the refrigerator. And it is always a kid pleaser.

I like to cook the eggs omelet-style and then cut them into thin strips when I make fried rice, but you can also cook them like regular scrambled eggs.

RECIPE:

Fried Rice

2017-04-22 10.29.29

6 cups cold cooked rice (about 2 cups uncooked rice, cooked and chilled)
3 eggs, lightly beaten
2-3 Tbs olive oil or butter
2 cups chopped raw vegetables (assorted): celery, broccoli, carrots, snow or snap
peas, mushrooms, zucchini, red peppers
1-2 cups chopped cooked ham, bacon, or chicken
Sliced green onions to garnish

Sauce:
½ cup chicken broth
½ cup soy sauce
1 garlic clove, minced
½ tsp minced fresh ginger
½ tsp chili paste
1 Tbs rice vinegar
1 Tbs honey
1 Tbs sesame oil

 

Combine sauce ingredients in a small bowl and set aside.

Heat 1 tsp of oil or butter in a small non-stick skillet. Cook eggs (in 3 batches) omelet style. Cut each omelet into thin strips. Set aside. **See Note Below for alternate egg cooking method**

In a large skillet, heat 2 Tbs olive oil or butter. Sauté vegetables until crisp tender. Stir in cooked ham or chicken and heat through. Stir in cooked rice. Cook for 2-3 minutes. Stir in sauce and cook for about 5 minutes or until rice is heated through and sauce is absorbed. Stir in egg strips. Garnish with sliced green onions.

**Alternate cooking method for eggs: If you want scrambled eggs and not egg strips in the fried rice: After adding the meat to the skillet, push the vegetables and meat over to one side of the skillet. Add the beaten eggs to the other side of the large skillet and stir gently until cooked through. Stir in rice and sauce, as directed above.

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Kung Pao Chicken

Kung Pao Chicken

Always a family favorite, this stir-fry comes together quickly for a last minute dinner.

Because the dried peppers are left whole in this recipe, it is not spicy. If you like a little more heat, simply cut up the peppers on your plate and eat them along with the stir-fry.

Szechuan peppercorns and Chinese black vinegar can be found in Asian markets or online. The peppercorns usually come whole. You can use any pepper mill/grinder to crush them. You can also use a small coffee grinder to grind the peppercorns.

RECIPE:

Kung Pao Chicken

Kung Pao Chicken

3 chicken breasts, diced
2 Tbs soy sauce
1 Tbs sherry
2 tsp grated fresh ginger
1 clove garlic, minced
½ tsp ground Szechuan peppercorns

2 Tbs oil
8-10 dried small red chilis (Arbols)
1 medium carrot, peeled and diced
2-3 stalks celery, diced
1 small onion, diced
½ cup roasted peanuts
1 bunch green onions, sliced diagonally into 1 ½” pieces

Sauce:
1/3 cup chicken broth
3 Tbs soy sauce
1 Tbs sherry
1 Tbs Chinese black vinegar or rice vinegar
1 ½ Tbs cornstarch (or scant 1/8 tsp xanthan gum)
1 Tbs sugar (or low-carb sweetener)
1 Tbs sesame oil

Combine chicken with 2 Tbs soy sauce, 1 Tbs sherry, ginger, garlic, and ground peppercorns. Marinate 1 hour.

Combine sauce ingredients and set aside.

Heat 1 Tbs oil in large skillet or wok over high heat. Add whole dried chilis to hot oil and cook until they just begin to blacken. Remove chilis from oil and place in serving dish. Add vegetables to the hot oil in pan and cook over high heat until crisp-tender. Remove from pan and place in serving dish. Add additional 1 Tbs oil to pan. Add chicken to pan and cook over high heat until chicken is cooked through. Reduce heat to medium, add sauce to pan, and cook until thickened (2-3 mins). Stir in peanuts, green onions, vegetables and chilis. Heat for 1 minute.

Serve over rice.

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Apricot Glazed Chicken

Apricot Chicken 1

You know those days when you run from one activity to another, and before you know it everyone is starving and you haven’t thought about dinner yet? Apricot Glazed Chicken is made for those days. This recipe is one of my favorite go-to last minute dinners. And it helps that it is always a hit with the kids.

The glaze is a simple mix of apricot jam, soy sauce and a few spices. Brown some chicken breasts or tenderloins in a skillet, pour on the glaze and cook for 5 minutes. Add a little rice and dinner is served!

A perfect meal for the dinner procrastinator!

I have also made this chicken with this homemade Peach Vanilla Jam or Mango Jalapeno Jam.

  Mango Jalapeno Jam 1 

Apricot Chicken 2

RECIPE:

Apricot Glazed Chicken

Apricot Chicken 1

2 Tbs olive oil
4 chicken breasts, or 1 lb chicken tenderloins
Salt, pepper, garlic powder
Hot cooked rice

Glaze:
½ cup apricot jam
1 Tbs soy sauce
1 Tbs rice vinegar
1 tsp fresh grated ginger (or ¼ tsp ground ginger)
½ tsp garlic powder
1/8 tsp crushed red peppers
Heat oil in a large skillet. Add chicken to skillet and sprinkle with salt, pepper and garlic powder. Cook until well browned.

Combine glaze ingredients and pour over chicken. Cook for about 5 minutes, or until chicken is cooked through and glaze thickens slightly.

Serve over hot steamed rice.

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Create-Your-Own Stir Fry

Chicken Stir Fry 3

Today’s post comes to you courtesy of Little J.

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For a class assignment, Little J had to make a Family Favorite Recipe all on her own. This included planning, shopping, cooking and clean-up. This is my very favorite type of homework assignment! She chose to make a chicken stir-fry. Definitely one of her favorite meals.

My favorite thing about stir-fries is how adaptable they are to whatever you can find in your freezer and produce drawer. Little J chose to use chicken, fresh green beans, celery, carrots and onion in her stir-fry.

The recipe below is for a basic stir-fry that you can customize to your family’s taste. I also included Little J’s customization.

JGS0917161

I look forward to more amazing creations from this amazing daughter!

RECIPE:

Create-Your-Own Stir Fry

Chicken Stir Fry 3

1-2 lb thinly sliced chicken breasts OR thinly sliced beef (flank steak, skirt steak, or leftover roast beef) OR thinly sliced pork tenderloin

3-4 cups chopped fresh vegetables (onions, broccoli, green beans, carrots, celery, mushrooms, pea pods, asparagus, cabbage, red or green peppers, green onion—whatever is in the fridge!)

2-3 Tbs oil

Sauce:
½ cup chicken broth
¼ cup soy sauce
1 Tbs cornstarch
1 Tbs honey
1 Tbs rice wine vinegar
1 clove garlic, minced
2 tsp grated ginger
2 tsp chili paste
2 tsp sesame oil

Combine sauce ingredients in a small bowl or glass measuring cup. Stir until cornstarch and honey are completely dissolved. Place sliced meat in a Ziploc bag and add ¼ cup of the sauce to the bag with the meat. Close bag and set aside.

Heat 1 Tbs oil in a large skillet or wok. Sauté vegetables over high heat until crisp- tender. Work in small batches, removing vegetables from the pan when they are cooked (add additional oil if needed). Place cooked vegetables in serving dish.

Add 1 Tbs oil to pan; heat until hot. Add meat to pan and cook over high heat until meat is cooked through (about 5 minutes). Reduce heat to medium-low and add sauce to pan. Cook until sauce thickens (2-3 mins). Stir in cooked vegetables. Cook 1 minute to heat through.

Serve over rice.

Little J’s Chicken Stir-Fry

Chicken Stir Fry 3

4 boneless chicken breasts, thinly sliced
2 cups fresh French green beans, cut into 1-2” pieces
1 onion, thinly sliced
2 stalks celery, sliced
1 medium carrot, peeled and sliced
2-3 Tbs olive oil
Hot cooked rice

Sauce:
½ cup chicken broth
¼ cup soy sauce
1 Tbs cornstarch
1 Tbs honey (or golden low-carb sweetener)
1 Tbs rice wine vinegar
1 clove garlic, minced
2 tsp grated ginger
2 tsp chili paste
2 tsp sesame oil

Combine sauce ingredients in a small bowl or glass measuring cup. Stir until cornstarch and honey are completely dissolved. Place sliced chicken breasts in a Ziploc bag and add ¼ cup of the sauce to the bag with the chicken. Close bag and set aside.

Heat 1 Tbs oil in a large skillet or wok. Sauté vegetables over high heat until crisp- tender. Work in small batches, removing vegetables from the pan when they are cooked (add additional oil if needed). Place cooked vegetables in serving dish.

Add 1 Tbs oil to pan; heat until hot. Add chicken to pan and cook over high heat until chicken is cooked through (about 5 minutes). Reduce heat to medium-low and add sauce to pan. Cook until sauce thickens (2-3 mins). Stir in cooked vegetables. Cook 1 minute to heat through.

Serve over rice.

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Asian Chicken Shish-Kabobs

ShishKabobs (21)

All of those summer projects that I plan in the spring seem to have a way of holding themselves over and turning into fall projects. Including any goals I had of blogging right through summer.

So, with one week of school under our belt and one kid driven 2000 miles away and deposited at college (and another to leave on a mission to Germany in a few weeks), I am finally getting a chance to sit at the computer.

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Grilling is one of our favorite ways to cook during warm weather months. I have one child in particular who especially loves it when “soup” on the menu plan get replaced with “grill”. (How anyone can dislike an entire category of food, “soup”, is still beyond my comprehension)

Shish-Kabobs are a little more work than normal grilling, but they can be marinated early in the day, or the day before, and then assembled just before cooking.

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You can thread meat and vegetables together on the skewers, or separate them. I like how they look all threaded together, but it is easier to keep your veges from getting overcooked while waiting for your chicken to cook through if you cook meat and vegetables on separate skewers.

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RECIPE:

Asian Chicken Shish-Kabobs

ShishKabobs (21)

Boneless chicken, cut into 1” cubes
Red/green peppers, diced
Zucchini, diced
Yellow squash, diced
Onions, cut into large chunks
Cherry Tomatoes
Whole Mushrooms
Fresh Pineapple chunks, optional
Hot steamed rice (white or brown)

Marinade:
1 cup soy sauce
½ cup water
2 Tbs vinegar (I use rice vinegar)
2 Tbs oil
2 Tbs honey (or 10 drops liquid stevia)
2 cloves garlic, crushed
2 tsp grated fresh gingerroot
¼- ½ tsp crushed red pepper flakes

If using bamboo skewers, soak skewers in water for 30 minutes.

Combine all marinade ingredients. Place chicken and vegetables (everything except for pineapple) in two separate containers. Pour marinade over chicken and vegetables, using half of marinade for each. Do not marinate pineapple. Let sit at room temperature 30 minutes, or refrigerate for several hours or overnight. Just before putting onto skewers, stir pineapple into container with vegetables.

Drain marinade from vegetables (not chicken!) into a Pyrex measuring cup. Set aside. Discard marinade from chicken.

Place chicken, vegetables and pineapple on skewers. Grill or broil until chicken is cooked through.

Microwave reserved marinade from vegetables until it begins to boil. Serve kabobs with hot marinade and rice.

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Chinese Vegetable Lo Mein

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For Book Group this month we read Wild Swans, by Jung Chang, which chronicles the lives of a family of 3 generations of women in modern day China, It is an amazing look at the history of modern China and the rise of Communism under Mao Zedong. As I was hosting this month, I made this Chinese Vegetable Lo Mein, Chinese Almond Cookies and Homemade Fortune Cookies (I will share these recipes later).

This Lo Mein recipe is adaptable to a wide variety of vegetables and can be made with or without chicken (or other cooked meat). I served it cold, but it can also be served hot. When I am making this for a main dish, I usually serve it hot with both chicken and vegetables. When serving it as a side dish, I usually make it with just vegetables and serve it cold.

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This time I used broccoli, asparagus, sliced carrots, red pepper, snow pea pods and green onions. I like to slightly blanch the broccoli and asparagus by placing them in a large colander and pouring the hot cooked noodles and water over the broccoli and asparagus in the colander. Then rinse immediately with cold water to cool the noodles and vegetables. The other vegetables I leave raw and stir into the cold noodles with the sauce.

When I am serving it hot, I like to lightly sauté all of the vegetables until crisp-tender and then add the sauce and noodles to the skillet.

I prefer to use Chinese noodles, usually labeled Chow Mein or Lo Mein, but I have also used regular packaged linguine or spaghetti.

RECIPE:

Chinese Vegetable (and/or Chicken) Lo Mein

042611 174-1

1 lb dried Chinese lo mein or chow mein noodles (or use packaged linguine)
1 Tbs sesame oil
1-2 cups cooked, chopped chicken (optional)
1-2 cups chopped raw vegetables (broccoli, asparagus, thin sliced carrots, snow peas, green beans, sliced mushrooms, green onions)

Sauce:
½ cup chicken broth
¼ cup soy sauce
3 Tbs Hoisin sauce
1 Tbs rice vinegar
1 Tbs sesame oil
1 Tbs honey
½ Tbs cornstarch
½ tsp chili paste (or more to taste)
1 clove garlic, minced
1 tsp minced fresh ginger

FOR COLD NOODLES:Combine sauce ingredients in a small saucepan and heat until sauce begins to boil. Stir and cook for 1-2 minutes, or until sauce begins to thicken. Cool slightly while noodles cook.

Chop vegetables. If using, place broccoli, asparagus and/or green beans in the bottom of a large colander. Cook noodles according to package directions. Pour cooked noodles and water into the colander with the vegetables (to lightly blanch these vegetables). Rinse with cold water until cool; drain well. Transfer to a large serving bowl. Stir 1 Tbs sesame oil into noodles and vegetables. Add remaining raw chopped vegetables and cooked chicken. Stir sauce into noodles. Refrigerate until cold. Serve cold.

FOR HOT NOODLES:Cook noodles according to package directions. Drain and stir 1 Tbs sesame oil into noodles. Set aside.

In the pot that you cooked the noodles, heat 1 Tbs vegetable oil. Lightly sauté chopped vegetables until barely crisp-tender. Add cooked chicken and heat through. Stir together sauce ingredients and pour over chicken and vegetables in the skillet. Cook for 1-2 minutes, or until slightly thickened. Add noodles to pot and stir to combine. Serve immediately.

 

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