Chicken and Asparagus Stir-Fry

Pulled this out of a magazine. Tyler especially liked it.

Ingredients:

1 lb. chicken breast cut into 1-inch chunks

3 scallions, thinly sliced, tops reserved

2 garlic cloves, finely chopped, divided

1 1-inch piece fresh ginger, peeled and finely chopped, divided

1 1/2 tbsp. sugar

1 tbsp. soy sauce

2 tsp. cornstarch, divided

1 tbsp. rice wine vinegar

1 tbsp. dark sesame oil

1 tsp. kosher salt, divided

3 tbsp. peanut oil, divided

1 lb. asparagus, trimmed and cut into 1 1/2-inch pieces

3/4 tsp. red pepper flakes

1 tbsp. hoisin sauce

3 tbsp. chopped roasted peanuts

Cooked rice for serving

Directions:

1. In a medium bowl, toss chicken with the sliced scallions, half of each the garlic and the ginger, sugar, soy sauce, 1 tsp. cornstarch, rice wine vinegar, sesame oil and 3/4 tsp. salt. Refrigerate for at least 1 hour.

2. In a bowl, whisk together 1 tsp. cornstarch and 3 tbsp. water. Heat a large skillet over high heat. Add 1 tbsp. peanut oil and heat until shimmering. Add the asparagus and cook for 30 seconds. Stir in remaining garlic and ginger, 3 tbsp. water and 1/4 tsp. salt. Stir-fry until crisp-tender, about 3 minutes. Add more water, a tablespoon at a time, as needed, to keep skillet from becoming completely dry. Transfer veggies to a plate.

3. Return skillet to stove top and warm the remaining 2 tbsp. oil. Add the chicken in its marinade and red pepper flakes. Stir-fry until nearly cooked through, about 2 minutes. Stir in the hoisin sauce and asparagus. Give the cornstarch slurry a quick whisk and add to the pan. Simmer stir-fry until thickened, about 2 minutes. Toss in peanuts. Taste and adjust seasoning; serve over rice and garnish with sliced scallion tops.

*I only put in 1/2 tsp. red pepper flakes and it was plenty for me. Tyler probably could have handled the 3/4 tsp. , so if you like it spicy put it all in. This has tons of flavor with all the fresh ingredients.

** they also said you could swap in broccoli instead, one head, trimmed and cut into bite-sized pieces.

Awesome Egg Rolls

From allrecipes
Ingredients:

6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 Tbs. chopped onion
1 (4oz) can shrimp, drained (I used shredded chicken, can also use pork)
2 Tbs. soy sauce
1/8 tsp. garlic powder
black pepper to taste
1 egg beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying

Directions:

1. In a large bowl, mix together cabbage, carrots, sprouts, celery and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
2.Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix and allow to sit for 10 minutes.
3.Mix 1 Tbs. cornstarch with 2 Tbs. cold water. Set aside.
4. Place 2 or 3 Tbs. of shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F. Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Sweet and Sour chicken

Ingredients:
Chicken:
3-4 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs beaten
1/4 cup canola oil

Directions:
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single later in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
3/4 cup sugar
4 Tbs. ketchup
1/2 cup vinegar
1 Tbs. soy sauce
1 tsp. garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced- about 6-8 minutes.

Serve with rice

Lemon Chicken

Ingredients:

Chicken

Batter:
1 egg
2/3 cup milk
1 Tbs. oil
1 cup flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt

Sauce:
1 cup water
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/4 cup lemon juice

2 Tbs. cornstarch
1/4 cup cold water
1 Tbs. butter

Directions:

Slice chicken breasts into 2 in pieces. Put into batter all at once. Fry a few pieces at a time until golden brown in deep oil. Arrange on shredded cabbage or lettuce. Sprinkle with chopped almonds. Pour sauce over.

Sauce directions:
Mix first 5 ingredients together and bring to a boil. Add cornstarch mixed with the cold water. Cook to thicken. Add butter.

Green Curry

Ingredients:

1 (14oz) can Thai Kitchen coconut milk
1-4 Tbs. Thai Kitchen green curry paste
1 cup vegetable/chicken stock or water
2 tsp. salt
2 Tbs. brown sugar
1/4 cup basil leaves, chopped
2 cups assorted vegetables, cut into 1" pieces (try red bell pepper, zucchini, peas, or your favorite combination)
Jasmine Rice

Directions:

Add the coconut milk, green curry paste, stock, salt, brown sugar and basil to a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and simmer for an additional 5-10 minutes, until the vegetables are tender. Serve over cooked rice.

Serves:4

Can also add cooked chicken near the end for non-vegetarian.

Ham Fried Rice

Ingredients:

Cooked white rice
Ham
onion
carrots
garlic powder
season salt
soy sauce
scrambled eggs
frozen peas

Directions:

Cook and cool rice. Dice ham, onion, and carrots. Fry in oil until done. Add cooled rice. Season with garlic powder, season salt, and soy sauce. Add scrambled eggs and frozen peas at end. Can also add bacon and bean sprouts.

Chicken Lettuce Wraps

From Rachel Ray
Ingredients:

3 Tbs vegetable oil
2 1/2 pounds thin-cut chicken cutlets, cut into thin 2-inch long strips
2 Tbs grill seasoning, recommended brand Montreal Seasoning by McCormick
2 red bell peppers, cut into thin, 2-inch-long strips
1 onion, chopped
3 lg cloves garlic, chopped
3/4 cup hoisin sauce
1/4 cup chicken stock
1 8 oz can slice water chestnuts, drained
1/4 lb fresh bean sprouts
3 Tbs toasted sesame seeds
1 head iceberg lettuce

Directions:

Place a large nonstick skillet over high heat with 3 Tbs of vegetable oil. Season the chicken with the grill seasoning and, once you see ripples in the oil, add the chicken pieces to the hot skillet in an even layer. Stir while it cooks through, about 3 minutes. Add the red bell pepper, onion, and garlic and continue to cook for 3-4 minutes.

While the chicken and veggies are cooking, combine the hoisin sauce and the chicken stock in a small bowl. Add the liquid to the chicken along with the drained water chestnuts and stir to coat everything in the sauce. Cook for about another minute to heat up the water chestnuts, then add in the bean sprouts. Stir to combine and transfer to a serving bowl. Sprinkle the top with the toasted sesame seeds.

Remove the core of the iceberg lettuce by slamming the head, root end down, on the countertop--really slam it! Once you turn the head over, you'll find that the root can be easily pulled out away from the leaves. Cut the head into 6 wedges and arrange the wedges around the bowl of chicken, making the leaves resemble the petals of a flower.

Yields: 8 servings

Orange Cashew Chicken Stir-Fry

From Rachel Ray
Ingredients:

3 Tbs. vegetable oil, divided
3 1/4 cup chicken stock, divided
1 1/2 cups jasmine rice
salt and black pepper
1 16oz bag of broccoli florets
4 boneless, skinless chicken breasts, 6-8 oz each, cut into large bite-size pieces
1 lg onion, thinly sliced
3 lg garlic cloves, chopped
1 red bell pepper, seeded and sliced
1/2 tsp. red pepper flakes, optional
1 tsp. ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce
1 5oz can sliced water chestnuts
1 cup roasted, unsalted cashews
1/4 cup cilantro or parsley leaves, about a handful, chopped

Directions:

To a sauce pot over medium-high heat, add 1 turn of the pan of vegetable oil to a sauce pot, about 1 tablespoon. Once hot, add jasmine rice, a little salt and pepper, and stir to coat in the oil. Add 2 3/4 cups chicken stock, bring to a bubble then place a lid on the pot and turn heat down to medium. Cook according to package directions, about 18 minutes.

As the stock for the rice is coming up to a simmer, blanch the broccoli: Place a medium skillet filled with one inch of water over high heat with a tight fitting lid. Bring up to a boil, add some salt and the broccoli florets then cover and cook for 2 minutes. Drain the broccoli and reserve.

As the broccoli starts working, start the chicken: Place a large non-stick skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. When the oil ripples, add the chicken, spreading it out in an even layer. Let it completely brown up on one side, you will have to resist the urge to stir it for about 2-3 minutes. Give the skillet a shake, stir and continue to cook and brown the chicken for 5 minutes. Remove chicken from skillet to a plate and reserve. Return the skillet to the heat, add 1 more turn of the pan of vegetable oil, about a tablespoon. Once oil ripples, add onion, garlic, red bell pepper, red pepper flakes, ground coriander and some salt and pepper. Cook, stirring frequently, for 2-3 minutes.

In a small bowl combine the orange juice and hoisin sauce. Add the mixture to the skillet with the veggies along with the slice water chestnuts adn the reserved chicken. Sitr to combine and add in the remaining 1/2 cup of chicken stock and the blanched broccoli florets. Cook the veggies and chicken together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the cilantro or parsley and remove from heat.

Remove the lid from the rice pot and fluff the rice with a fork. Serve orange cashew chicken with a spoonful of ricew on top of each portion.

Yields 4 servings

Beef Sukiyaki

Ingredients

1 lb round steak cut into thin strips

1 large onion cut in quarters then sliced length wise or you can dice it

2-3 stalks celery, thinly cut diagonally

4 carrots thinly cut diagonally

Sauce:

1 cup brown sugar

dash garlic

dash of salt

½ cup soy sauce

3 cubes beef bouillon

2 cups hot water

Mix sauce ingredients.

Thickening sauce:

¼ cup cornstarch and 1 cup cold water. Stir until mixed.

Directions

Using just a little oil (1tbsp or less) Brown meat. Add onion and sauce. Cover and simmer 3 minutes. Add carrots and celery cover and simmer 5-8 minutes. Stir after each addition. Add thickening sauce and stir until glossy. Serve over rice.