Teriyaki Chicken

• ¼ cup soy sauce
• ⅓ cup freshly squeezed orange juice (from 1½ medium or 1 large oranges)
• 3 Tbsp honey
• 1 tsp finely grated fresh ginger
• 1 tsp sesame oil
• 1½ to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
• 1 Tbsp oil (I use light olive oil)
• 1½ Tbsp unsalted butter
• Green onion and sesame seeds for garnish, optional

1. In a large bowl, whisk together all marinade ingredients: ¼ cup soy sauce, ⅓ cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
4. Remove pan from heat and transfer chicken to a bowl.
5. Pour reserved marinade into the pan, add 1½ Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

Sweet & Sour Chicken

Sweet & Sour Chicken

2 lbs boneless, skinless chicken breasts
Salt and Pepper to taste
1 c cornstarch
3 large eggs, lightly beaten
1/4 c oil to saute, plus more as needed

Sweet and Sour Sauce:

1/2 c apple cider vinegar

4 Tbsp ketchup

1 Tbsp soy sauce

3/4 c granulated sugar

1 tsp garlic salt

1. Preheat oven to 325˚F. Cut chicken breasts into 1-inch pieces and season with salt and pepper

2. Place 1 cup cornstarch into a gallon-sized ziploc bag, add chicken and toss to coat 

4. In a shallow dish, whisk together 3 eggs. Dip the cornstarch-dredged chicken pieces into the beaten egg, coating both sides then transfer the chicken to the very hot oil. 

5. Cook chicken in hot oil about 30 seconds per side or until golden. Having very hot oil is key. You don’t want to cook the chicken through, but just until golden. Transfer chicken to a baking dish.

6. In another bowl, stir together the sauce ingredients: 1/2 cup apple cider vinegar, 4 Tbsp ketchup, 1 Tbsp soy sauce, 3/4 cup sugar and 1 tsp garlic salt.

7. Pour sauce over your sauteed chicken pieces and toss to coat. 

Bake uncovered at 325˚F for 1 hour, turning the chicken twice while baking to coat with sauce.

Garnish green onions and seseme seeds, or sauted bell peppers

Eat with rice and Enjoy! 

Chicken Adobo

Chicken Adobo

• 3 lbs Chicken
• 1/2 c Vinegar (Rice vinegar if you want it sweeter)
• 1/2 c Soy Sauce
• 1 c Water
• 1 Onion - chopped
• 2 c Pinapple - cubed
• 2 bay leaves
• 2 tsp Whole peppercorns
• 4 cloves Garlic - minced
• 1 tsp ground Pepper
• 1 tsp Salt

Combine all ingredients into slow cooker

Cook in High 3 hrs, or Low for 6 hrs.

Serve with rice and enjoy.

Orange Chicken

Ingredients:

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1/4 cup water
1 teaspoon sesame oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar

Directions:

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions.  Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

Chicken Sautee

Ingredients:

Chicken Breasts

1/2 can Coconut Milk

2 tsp Chicken Bouillon

2 tsp Curry Powder

1/4 tsp Salt

Skewers (soaked overnight in water)

Cut chicken Breast into long and thin strips.  In container, add remaining ingredients.  Soak chicken in container for 2+ hours in fridge.  Skew chicken and cook on grill. 

Serve with rice, peanut sauce, or noodles.

Peanut Sauce

Ingredients:

1/2 can Lite Coconut Milk

3/4 c Chunky Peanut Butter

1/8 c Sugar

1 1/2 T Red Curry

(if no curry, add 2-3 T Cayenne Pepper & 1/2 salt)

In small sauce pan, add ingredients and cook on medium - stir until thickens.

Egg Drop Soup

Ingredients:

1 c Chicken Broth - Divided

1/8 tsp Ground Ginger

2 T Fresh Chives - chopped

1/4 tsp Salt

1 1/2 T Cornstarch

2 Eggs

1 Egg Yolk 

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. 

In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Curried Chickpeas

 

Ingredients:

 

12oz can Chickpeas

1/2 c Coriander / Cilantro, lightly chopped

1/4 c Lemon Juice

1/3 c Purple Onion - diced

3 cloves Garlic, minced

1/2 tsp Turmeric

1/4 to 1/2 tsp Cayenne Pepper

2+1/2 tsp Cumin

1/2 tsp Coriander

1/4 tsp Black Pepper

2 T soy sauce OR Fish Sauce

optional: 3-4 T Coconut Milk

Stir-fry onion and garlic in 2 T oil (med heat) for 1 minute.
Add all of the dry spices (except the pepper), soy sauce/fish sauce, and 1 T water.  Stir together.
Add chickpeas and stir for about 5 minutes. (if it becomes too dry, add 1 T water)
Remove from heat.  Stir in lemon juice, pepper, and coriander, and (optional) coconut milk.

*Add more soy/fish sauce if not salty enough
* Add extra lemon/lime juice if its too salty

Brown Rice

Ingredients:

1 1/2 c Brown Rice
2 1/2 Water
1 T unsalted Butter
1 t Kosher Salt

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with aluminum foil.

Bake at 375 for 1 hour. Remove cover and fluff the rice with a fork. Serve immediately.