Crispy Honey Chicken

Serves 4

Sauce

• 2 C honey 
• 1/2 C low sodium soy sauce
• 1 tsp sesame seed oil
• 1 dash of red pepper flakes 
• 1/4 C Apple Cider Vinegar
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp coriander
• 1 tsp onion powder
• 4 TBS cornstarch
• 1/4 C Water  

In a saucepan over medium heat, add all ingredients except for the cornstarch and water. Whisk and bring to a boil. 

In a separate bowl stir together the cornstarch and water. 

Once the sauce mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture. Bring back to a boil and then turn down to simmer for 10 minutes. 

Remove from the heat and allow to finish thickening. The sauce will be only a little thick, as too thick will be hard to toss the chicken.

Chicken

• 4 chicken breasts, cut into 1 inch cubes 
• 2 C flour
• 1 C milk 
• oil for frying

Pour milk into a gallon ziploc bag. Add the chicken and let it marinade in the milk for about one hour. 
Pour flour into a separate gallon ziploc. Add the chicken and toss until well coated.

Heat oil in a large pot over medium-high heat.

Once the oil is hot, cook the chicken, turning occasionally until golden and cooked through. 

Drain on a paper towel and then toss in sauce and serve over rice.  
 

Chinese Chicken Salad

 
Serves 6-8

• 5 C spinach
• 12 oz. package Garden Delight Rotini pasta, cooked according to package directions
• 2-3 chicken breasts, cooked and shredded
•  1 C carrots, shredded
• 4 green onions, chopped
• 1 TBS sesame seeds
• 1/2 C sliced almonds
• 1 C crunchy chow mein noodles

In a large bowl, combine all ingredients.
[*When there's just two of us eating, I keep the sesame seeds, almonds and chow mein noodles separate, then serve as a garnish for each individual serving. This prevents them from getting soggy, and allows the salad to last much longer.]
Dress salad with homemade sesame dressing [recipe below]. OR I recommend one of our favorite dressings: Ken's Steak House, Lite Asian Sesame.

Dressing

• 1 1/2 TBS vegetable or grape-seed oil
• 6 TBS seasoned rice vinegar
• 1 tsp sesame oil
• 1 1/2 tsp sugar
• 2 tsp light soy sauce
• 2 TBS sesame seeds
• 1/2 tsp ground pepper
• 1/8 tsp salt

Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves.

 

Asian Meatballs

Serves 6-8 (about 30 meatballs)

 Meatball Ingredients

•  2 lbs ground pork or ground beef
•  2 tsp sesame oil
•  1 C Panko or breadcrumbs
•  1/2 tsp ground ginger
•  2 eggs
•  3 tsp minced garlic
•  1/2 C thinly-sliced green onions

  Asian Sauce

• 2/3 C hoisin sauce
• 1/4 C rice vinegar
• 2 garlic cloves, minced
• 2 TBS soy sauce
• 1 tsp sesame oil
• 1 tsp ground ginger

Garnish

• chopped green onions
• sesame seeds
• sliced, cooked carrots

Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (yielded about 30 meatballs), and place in a greased 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.

Serve with rice and additional garnish if desired.

Chow Mein

[I didn't use celery because I think its awful.

And I didn't use bean sprouts because I didn't

have any. It was still darn good!] 

Serves 6-8

• 1/4 C soy sauce
• 1 TBS brown sugar
• 2 cloves garlic, minced
• 1 tsp ginger
• ground black pepper, to taste

In a small bowl combine all ingredients. Set aside.

• 2 TBS vegetable oil
• 3 (5.6 oz) packages Yaki Soba noodles, or Ramen noodles [found in the oriental section of the store].
• 2/3 C celery, chopped 
• 1 medium-sized onion, diced
• 1 C carrots, shredded
• 1 C bean sprouts
• 2 C cabbage, chopped

Remove noodles from packages and discard included flavoring packets. 

Rinse noodles well, drain, then cook according to package instructions.

Heat oil in a large wok or skillet. Add celery, carrots, and onion. 

Sauté for a few minutes, until onions become soft and transparent.

Add cabbage and bean sprouts. 

Sauté an additional minute or so.

Add noodles and soy sauce mixture with the vegetables over medium-high heat. 

Cook for an additional 5 minutes, until noodles are heated through.

Baked Sweet and Sour Chicken

Serves 2-3

Chicken coating

• 4 boneless chicken breasts
• salt & pepper
• 1 C cornstarch [or flour]
• 2 eggs, beaten
• 1/4 C canola oil

Sweet and sour sauce

• 3/4 C sugar
• 4 TBS ketchup
• 1/2 C distilled white vinegar
• 1 TBS soy sauce
• 1 tsp garlic salt

Preheat oven to 325 degrees. 

Mix all of the sweet and sour sauce ingredients in a bowl with a whisk, then set aside.

Rinse chicken breasts in water and then cut into cubes. 

Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.  

Heat 1/4 cup oil in a large skillet and cook chicken until browned but not cooked through. 

Place the chicken in a 9x13 greased baking dish.  Pour sweet and sour sauce evenly over the chicken. 

Bake for one hour, stirring the chicken every 15 minutes.