Honey Sesame Chicken
1/2 cup honey
1/2 cup soy sauce
1/3 cup white wine
1/4 cup ketchup
4 cloves garlic
1 small onion diced
1 tsp siracha
1-2 tbsp roasted sesame oil
2 tbsp arrow root
1 1/2 lbs chicken breast
1 bag frozen shelled edemame
1 cup diced carrots
Combine the ingredients through arrow root in the slow cooker. Add in the chicken breasts, tossing to coat in the sauce. Add in the veggies. Cook on high 3-4 hours. Serve with brown rice or quinoa.
Adapted from this recipe.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Friday, April 19, 2013
Sunday, July 22, 2012
Chicken "Satay"
Chicken "Satay"
1/4 cup lime juice
1 cup chicken broth
1/4 cup soy sauce
1 1/2 tsp cumin
1 1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp ginger
3 garlic cloves, minced
1 tbsp fish sauce
2 tbsp peanut butter
1 bag frozen edemame
1 cup diced carrots
1-2 pounds chicken breasts
Combine ingredients in slow cooker and cook on high for 3-4 hours.
1/4 cup lime juice
1 cup chicken broth
1/4 cup soy sauce
1 1/2 tsp cumin
1 1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp ginger
3 garlic cloves, minced
1 tbsp fish sauce
2 tbsp peanut butter
1 bag frozen edemame
1 cup diced carrots
1-2 pounds chicken breasts
Combine ingredients in slow cooker and cook on high for 3-4 hours.
Saturday, November 19, 2011
Szechuan Noodles With Spicy Beef Sauce
Szechuan Noodles With Spicy Beef Sauce
1 small onion diced
2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2 tsp dry crushed red pepper
2 tbsp sesame oil
1 cup beef broth
4 tbsp hoisin sauce
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 lb ground beef or stew meat
1 cup shredded or thinly cut carrots
1 package frozen edemame
2 tablespoons cornstarch
Brown Rice noodles cooked in beef broth
Combine the ingredients through soy sauce in the slow cooker. Add the beef and veggies. Stir to coat. Cook on low 8-10 hours. An hour before the meat is done, mix the corn starch with some broth or water and mix into the slow cooker. When it is completely done, stir in the noodles and serve.
Based on this Food.com recipe.
1 small onion diced
2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2 tsp dry crushed red pepper
2 tbsp sesame oil
1 cup beef broth
4 tbsp hoisin sauce
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 lb ground beef or stew meat
1 cup shredded or thinly cut carrots
1 package frozen edemame
2 tablespoons cornstarch
Brown Rice noodles cooked in beef broth
Combine the ingredients through soy sauce in the slow cooker. Add the beef and veggies. Stir to coat. Cook on low 8-10 hours. An hour before the meat is done, mix the corn starch with some broth or water and mix into the slow cooker. When it is completely done, stir in the noodles and serve.
Based on this Food.com recipe.
Monday, August 15, 2011
Chicken Clay Pot
Chicken Clay Pot
1/4 cup brown sugar, packed
1 cup chicken broth (divided)
1/4 cup soy sauce
3 tbsp fish sauce
2 tbsp rice wine vinegar
1 tsp lemon juice
1 tbsp arrow root
1 tsp garlic powder
1 tsp ground ginger
1 lb chicken breasts
1 bag unshelled, frozen edemame
Heat a pot over low heat. Combine 1/2 chicken broth, with the soy sauce through ground ginger. Add brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. Add the soy sauce mixture, stirring to combine.
Add the chicken to the slow cooker and toss with sauce. Add the edemame. Add the remaining chicken broth as need. Cook on high 3-4 hours.
Adapted from this Epicurious recipe.
1/4 cup brown sugar, packed
1 cup chicken broth (divided)
1/4 cup soy sauce
3 tbsp fish sauce
2 tbsp rice wine vinegar
1 tsp lemon juice
1 tbsp arrow root
1 tsp garlic powder
1 tsp ground ginger
1 lb chicken breasts
1 bag unshelled, frozen edemame
Heat a pot over low heat. Combine 1/2 chicken broth, with the soy sauce through ground ginger. Add brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. Add the soy sauce mixture, stirring to combine.
Add the chicken to the slow cooker and toss with sauce. Add the edemame. Add the remaining chicken broth as need. Cook on high 3-4 hours.
Adapted from this Epicurious recipe.
Monday, June 27, 2011
Asian Roasted Carrots
Asian Roasted Carrots
Ingredients:
3 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
squirt sriracha
1 bag baby carrots
Pre-heat to 350 degrees.
Combine first six ingredients. Toss in carrots to coast and let marinate for 30 minutes. Roast 30-40 minutes, or until tender.
Based on this recipe.
Ingredients:
3 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
squirt sriracha
1 bag baby carrots
Pre-heat to 350 degrees.
Combine first six ingredients. Toss in carrots to coast and let marinate for 30 minutes. Roast 30-40 minutes, or until tender.
Based on this recipe.
Friday, May 13, 2011
Slow Cooker Kung Pao Chicken
Slow Cooker Kung Pao Chicken
Ingredients:
1/4 cup white wine
1/4 cup soy sauce
1/2 cup chicken brith
2 tbsp sesame oil
1 tsp hot chile paste
1 tbsp rice vinegar
1 tbsp brown sugar
1 tablespoon chopped garlic
1 lb chicken breasts
1 cup frozen edemame
2 cups frozen broccoli
2 tablespoons cornstarch, dissolved in 2 tablespoons water
Combine wine through garlic in bottom of the slow cooker. Toss chicken to coat. Add the edemame. Cook on high 3-4 hours. Add the broccoli for the last hour. Stir in cornstarch at the end.
Serve over brown rice.
Adapted from this recipe.
Ingredients:
1/4 cup white wine
1/4 cup soy sauce
1/2 cup chicken brith
2 tbsp sesame oil
1 tsp hot chile paste
1 tbsp rice vinegar
1 tbsp brown sugar
1 tablespoon chopped garlic
1 lb chicken breasts
1 cup frozen edemame
2 cups frozen broccoli
2 tablespoons cornstarch, dissolved in 2 tablespoons water
Combine wine through garlic in bottom of the slow cooker. Toss chicken to coat. Add the edemame. Cook on high 3-4 hours. Add the broccoli for the last hour. Stir in cornstarch at the end.
Serve over brown rice.
Adapted from this recipe.
Wednesday, December 1, 2010
Shoyu Chicken
Shoyu Chicken
1/2 cup soy sauce
1/4 cup teriyaki sauce
1 can pineapple chunks, divided
1/4 cup brown sugar
1 tbsp minced ginger
4 cloves garlic, minced
2 tbsp rice wine vinegar
1 lb chicken breasts
1 cup frozen edemame
1 bag frozen broccoli florets
Combine the soy sauce though vinegar in the slow cooker, using only the juice from the can of pineapple. Add the chicken and coat with sauce. Add the broccoli and edemame. Cook on high 3-4 hours. Add the pineapple chunks for the last half hour.
Based on this recipe.
1/2 cup soy sauce
1/4 cup teriyaki sauce
1 can pineapple chunks, divided
1/4 cup brown sugar
1 tbsp minced ginger
4 cloves garlic, minced
2 tbsp rice wine vinegar
1 lb chicken breasts
1 cup frozen edemame
1 bag frozen broccoli florets
Combine the soy sauce though vinegar in the slow cooker, using only the juice from the can of pineapple. Add the chicken and coat with sauce. Add the broccoli and edemame. Cook on high 3-4 hours. Add the pineapple chunks for the last half hour.
Based on this recipe.
Monday, October 25, 2010
Spicy-Peanut Turkey Noodles
Spicy-Peanut Turkey Noodles
Ingredients:
8 ounces whole wheat spaghetti
3/4 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter (such as Smucker's)
5 tablespoons low-sodium soy sauce, divided
1 tablespoon rice vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
1 cup shredded carrots
1 tablespoon minced peeled fresh ginger
2 garlic cloves, mince
1 cup edemame
l lb ground turkey
Marinate turkey with
To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add carrots and a small amount of water, cook until softened. Add garlic, ginger, edemame, and turkey to pan; sauté 5 minutes or until turkey loses its pink color. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Toss noodles with turkey mixture.
Based on this recipe.
Ingredients:
8 ounces whole wheat spaghetti
3/4 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter (such as Smucker's)
5 tablespoons low-sodium soy sauce, divided
1 tablespoon rice vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
1 cup shredded carrots
1 tablespoon minced peeled fresh ginger
2 garlic cloves, mince
1 cup edemame
l lb ground turkey
Marinate turkey with
To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add carrots and a small amount of water, cook until softened. Add garlic, ginger, edemame, and turkey to pan; sauté 5 minutes or until turkey loses its pink color. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Toss noodles with turkey mixture.
Based on this recipe.
Wednesday, August 25, 2010
Pul-Kogi, Korean BBQ Beef
Pul-Kogi, Korean BBQ Beef
Ingredients:
Ingredients:
8-10 cloves garlic, minced
1/2 pear - peeled, cored, and minced (sub apple)
1/3 cup beef broth
1/3 cup water
1/4 cup soy sauce
1/4 cup soy sauce
2 tbsp white sugar
2 tbsp sesame oil
2 tbsp rice wine vinegar
2 tsp minced fresh ginger
1 tsp onion powder
squirt of Sriracha
2 lbs top sirloin
1 lb baby carrots
Combine first 11 ingredients in slow cooker and stir well. Add beef and toss to coat. Add carrots. Cook on high 4-6 hours.
Based on this recipe.
Friday, August 20, 2010
Vietnamese Beef Stew
Vietnamese Beef Stew
Ingredients:
1 stalk lemongrass, end trimmed off, dry outer leaves peeled away and the soft inner core minced (Sub 1/4 tsp ginger and 1/4 tsp grated lemon peel)
1-inch piece of ginger, peeled, crushed and finely minced
3 cloves garlic
1 tsp fresh ground black pepper
1/8 tsp cayenne
2 tsp garam masala
1 tsp five-spice powder
1 tsp fennel
3 tablespoons fish sauce
1-1/2 cups low-sodium beef stock (see Kitchen Notes)
1 to 1-1/2 cups water
2 tablespoons soy sauce
2 tablespoons tomato paste
1 whole star anise
1 bay leaf
2 medium onions, peeled and sliced thin (Sub 1 tsp onion powder)
2 pounds beef stew meat
1 pound baby carrots
2 cups snow pea pods
Combine all ingredients but snow pea pods in slow cooker and cook 8 hours on low. Add snow peas and cook 2 more hours on low. Serve over bean noodles.
Based on this recipe from the Blue Kitchen.
Ingredients:
1 stalk lemongrass, end trimmed off, dry outer leaves peeled away and the soft inner core minced (Sub 1/4 tsp ginger and 1/4 tsp grated lemon peel)
1-inch piece of ginger, peeled, crushed and finely minced
3 cloves garlic
1 tsp fresh ground black pepper
1/8 tsp cayenne
2 tsp garam masala
1 tsp five-spice powder
1 tsp fennel
3 tablespoons fish sauce
1-1/2 cups low-sodium beef stock (see Kitchen Notes)
1 to 1-1/2 cups water
2 tablespoons soy sauce
2 tablespoons tomato paste
1 whole star anise
1 bay leaf
2 medium onions, peeled and sliced thin (Sub 1 tsp onion powder)
2 pounds beef stew meat
1 pound baby carrots
2 cups snow pea pods
Combine all ingredients but snow pea pods in slow cooker and cook 8 hours on low. Add snow peas and cook 2 more hours on low. Serve over bean noodles.
Based on this recipe from the Blue Kitchen.
Friday, February 5, 2010
Burmese Chicken Curry
Burmese Chicken Curry
Ingredients:
1 cup broth
1 can diced tomatoes
3 cloves garlic
1 tsp grated ginger
2 tsp turmeric
1 tsp grated lemon peel
1 tsp chili powder
1/2 tsp cardamon
1/4 tsp cayenne
1 tbsp fish sauce
1 tbsp lemon juice
1 tsp tamarind paste
1 lb chicken breasts
1 lb diced red potatoes
Combine first 12 ingredients in slow cooker and mix well. Add chicken and coat with sauce. Add potatoes. Cook on high for 4 hours.
Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.
Ingredients:
1 cup broth
1 can diced tomatoes
3 cloves garlic
1 tsp grated ginger
2 tsp turmeric
1 tsp grated lemon peel
1 tsp chili powder
1/2 tsp cardamon
1/4 tsp cayenne
1 tbsp fish sauce
1 tbsp lemon juice
1 tsp tamarind paste
1 lb chicken breasts
1 lb diced red potatoes
Combine first 12 ingredients in slow cooker and mix well. Add chicken and coat with sauce. Add potatoes. Cook on high for 4 hours.
Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.
Sunday, January 31, 2010
Thai Fried Rice
Thai Fried Rice
Ingredients:
1 cup brown rice
1 tbsp minced garlic
1 tbsp minced ginger
1 cup frozen veggies
1 tbsp fish sauce
2 tsp lime sauce
2 tsp chili sauce
Cook rice in 2 cups water. Heat oil in skillet. Add garlic and ginger. Cook for 1 minute. Add frozen veggies and cook until thawed. Add remain ingredients and rice. Stir rice to coat. Cook for 5 minutes, stirring occasionally.
Ingredients:
1 cup brown rice
1 tbsp minced garlic
1 tbsp minced ginger
1 cup frozen veggies
1 tbsp fish sauce
2 tsp lime sauce
2 tsp chili sauce
Cook rice in 2 cups water. Heat oil in skillet. Add garlic and ginger. Cook for 1 minute. Add frozen veggies and cook until thawed. Add remain ingredients and rice. Stir rice to coat. Cook for 5 minutes, stirring occasionally.
Thursday, July 30, 2009
Chicken Satay Stir-Fry
Chicken Satay Stir-Fry
Ingredients:
1 3/4 cups broth
1/4 cup orange juice
1 cups brown rice
2 tablespoons olive oil
1 chicken breast, bite-sized pieces
3 cloves garlic, crushed
1 cup diced carrots
1 cup frozen edemame
Satay Sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1/4 tsp cayenne pepper
1/4 cup orange juice
Ingredients:
1 3/4 cups broth
1/4 cup orange juice
1 cups brown rice
2 tablespoons olive oil
1 chicken breast, bite-sized pieces
3 cloves garlic, crushed
1 cup diced carrots
1 cup frozen edemame
Satay Sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1/4 tsp cayenne pepper
1/4 cup orange juice
Combine rice, broth, and juice; bring to a boil. Cover pot and reduce heat to simmer. Cook rice until tender, 40 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add Carrots, edemame, and garlic, cook until carrots are almost tender. Add chicken and sauce, cook until chicken is done.
Serve over rice.
Based on a recipe from Rachel Ray.
Spicy-Soy Beef and Noodles
Ingredients:
4
2
1/4 teaspoon cayenne pepper
Combine beef and 2 tablespoon soy sauce in a zip-lock bag. Marinate in fridge.
Combine noodles and boiling water in a bowl; let stand 5 minutes or until soft. Drain; set aside.
Heat vegetable oil in skillet over high heat. Add 3 tablespoons minced green onions, ginger, chili paste, garlic and cayenne pepper, and stir-fry 1 minute. Add leek, carrot, and 2 teaspoons apricot spread; stir-fry 2 minutes. Add 3 tablespoons soy sauce, chicken broth, and sesame oil; bring to a boil. Add beef to skillet. Add noodles; cook 4 minutes or until liquid is absorbed.
Based on a recipe from Cooking Light.
My Chapchae
My Chapchae
(Noodles with Chicken, Broccoli, and Edemame)
Ingredients:
Chicken:
1 teaspoon cornstarch
1/2 chicken breast, pounded thin and sliced into small pieces
1 tablespoon low-sodium soy sauce
1/4 teaspoon ground ginger
2 teaspoons Thai chili paste
1/2 teaspoon dark sesame oil
3 garlic cloves, minced
Noodles:
2/3 package uncooked bean threads (cellophane noodles)
Substitute whole wheat capellini
Vegetables:
1 tablespoon olive oil
5 garlic cloves, minced
1 cup broccoli heads, cut into small pieces
1/2 cup frozen, shelled edemame
Remaining ingredients:
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted
To prepare chicken, sprinkle with cornstarch; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
To prepare noodles, pour boiling water, seasoned with a dash of soy sauce, over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
Heat one tablespoon olive oil over medium heat. Add the garlic and sauté for 30 seconds. Add the broccoli and cook for three minutes. Add the frozen edemame and cook for three more minutes. Add the chicken and cook until done. Reduce heat to medium-low. Add noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated.
Based on this recipe from Cooking Light.
(Noodles with Chicken, Broccoli, and Edemame)
Ingredients:
Chicken:
1 teaspoon cornstarch
1/2 chicken breast, pounded thin and sliced into small pieces
1 tablespoon low-sodium soy sauce
1/4 teaspoon ground ginger
2 teaspoons Thai chili paste
1/2 teaspoon dark sesame oil
3 garlic cloves, minced
Noodles:
2/3 package uncooked bean threads (cellophane noodles)
Substitute whole wheat capellini
Vegetables:
1 tablespoon olive oil
5 garlic cloves, minced
1 cup broccoli heads, cut into small pieces
1/2 cup frozen, shelled edemame
Remaining ingredients:
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted
To prepare chicken, sprinkle with cornstarch; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
To prepare noodles, pour boiling water, seasoned with a dash of soy sauce, over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
Heat one tablespoon olive oil over medium heat. Add the garlic and sauté for 30 seconds. Add the broccoli and cook for three minutes. Add the frozen edemame and cook for three more minutes. Add the chicken and cook until done. Reduce heat to medium-low. Add noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated.
Based on this recipe from Cooking Light.
Wednesday, July 29, 2009
Spicy Ginger Chicken and Broccoli
Ingredients:
1/4 cup honey
2 1/2 tbsp fresh grated ginger
2 1/2 tbsp soy sauce
5 teaspoons rice vinegar
1 tbsp chili garlic sauce
1 chicken breast, bite size pieces
1 package frozen broccoli florets
Whisk together honey through chili garlic sauce in a small bowl. Heat olive oil in skillet over medium-high heat. Add chicken and broccoli; cook until chicken almost done. Pour honey mixture over chicken and broccoli. Cook 2 minutes. Serve with rice.
1/4 cup honey
2 1/2 tbsp fresh grated ginger
2 1/2 tbsp soy sauce
5 teaspoons rice vinegar
1 tbsp chili garlic sauce
1 chicken breast, bite size pieces
1 package frozen broccoli florets
Whisk together honey through chili garlic sauce in a small bowl. Heat olive oil in skillet over medium-high heat. Add chicken and broccoli; cook until chicken almost done. Pour honey mixture over chicken and broccoli. Cook 2 minutes. Serve with rice.
Thursday, July 23, 2009
Spicy Sweet and Sour Chicken
Ingredients:
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound chicken breast, bite-size
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
2 tablespoons tomato paste
splash cider vinegar
2 tsp chili-garlic sauce
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup diced carrots
1 cup frozen edemame
1 cup canned pineapple, diced
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound chicken breast, bite-size
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
2 tablespoons tomato paste
splash cider vinegar
2 tsp chili-garlic sauce
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup diced carrots
1 cup frozen edemame
1 cup canned pineapple, diced
Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, tomato paste, vinegars, chile paste, chili-garlic sauce, and sesame oil.
Heat 1/2 teaspoon olive oil in a large skillet over medium-high heat. Add carrots and edemame; cook until carrots are almost done. Add the chicken mixture to the pan.
Cook until done. Add soy sauce mixture and pineapple, stirring well to combine. Cook 1 minute or until thickened, stirring constantly.
Serve with brown rice or quinoa.
Sunday, June 21, 2009
Fried Rice
Ingredients:
Rice:
1 cup short grain brown rice rice
1 tsp fish sauce
1 tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp ginger powder
2 cups broth
Combine ingredients in pan and bring to boil. Reduce heat to low, cover, and simmer 40 minutes.
Meat and Veggies:
1 cup of chicken or beef, cut into small pieces
1 tbsp fresh minced garlic
1 tbsp fresh minced ginger
1 cup frozen mixed veggies
1 tsp chili-garlic sauce
1 tbsp soy sauce
Heat oil in skillet over medium heat. Cook garlic and ginger 1 minute. Add remaining ingredients and cook through. Clear a spot in middle of pan. Add some EVOO and the rice. Stir until coated and then stir in with contents of pan. Add soy sauce to taste.
Rice:
1 cup short grain brown rice rice
1 tsp fish sauce
1 tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp ginger powder
2 cups broth
Combine ingredients in pan and bring to boil. Reduce heat to low, cover, and simmer 40 minutes.
Meat and Veggies:
1 cup of chicken or beef, cut into small pieces
1 tbsp fresh minced garlic
1 tbsp fresh minced ginger
1 cup frozen mixed veggies
1 tsp chili-garlic sauce
1 tbsp soy sauce
Heat oil in skillet over medium heat. Cook garlic and ginger 1 minute. Add remaining ingredients and cook through. Clear a spot in middle of pan. Add some EVOO and the rice. Stir until coated and then stir in with contents of pan. Add soy sauce to taste.
Thursday, June 11, 2009
Chicken Lettuce Wraps
Ingredients:
1 tsp sesame oil
3 garlic cloves, minced
3 cups cremini mushrooms
1 cup shitake mushroom caps
1 carrot, chopped
1 can water chestnuts
1 lb ground chicken breast
1 tbsp chili-garlic sauce
2 tbsp oyster sauce
2 tbsp soy sauce
lettuce leaves
Combine garlic, mushrooms, and water chesnuts in a food processor and chop finely.
Heat sesame oil over medium heat. Add the mushroom mixture and chicken; cook for about 8 minutes, or until done. Add the chili-garlic, oyster, and soy sauces.
Serve with lettuce.
This is based on a Cooking Light recipe.
1 tsp sesame oil
3 garlic cloves, minced
3 cups cremini mushrooms
1 cup shitake mushroom caps
1 carrot, chopped
1 can water chestnuts
1 lb ground chicken breast
1 tbsp chili-garlic sauce
2 tbsp oyster sauce
2 tbsp soy sauce
lettuce leaves
Combine garlic, mushrooms, and water chesnuts in a food processor and chop finely.
Heat sesame oil over medium heat. Add the mushroom mixture and chicken; cook for about 8 minutes, or until done. Add the chili-garlic, oyster, and soy sauces.
Serve with lettuce.
This is based on a Cooking Light recipe.
Tuesday, June 9, 2009
Thai Peanut Chicken
Ingredients:
1 cup salsa
½ cup creamy peanut butter
¼ cup soy sauce
¼ cup lime juice
½ can light coconut milk (other half for rice)
1 tsp cumin
1 lb chicken breast
1 tbsp fresh ginger
Combine in slow cooker, and cook on low six hours.
Rice
1 cup light coconut milk (half can)
1 cup broth
1 cup short grain brown rice
¼ cup lime juice
1 tsp cumin
1 tsp ginger
¼ tsp cayenne
1 cup frozen green peas
Combine ingredients (except peas) over high heat and bring to a boil. Reduce to low and cook 40 minutes. Thaw peas and combine with rice for the last 10 minutes.
1 cup salsa
½ cup creamy peanut butter
¼ cup soy sauce
¼ cup lime juice
½ can light coconut milk (other half for rice)
1 tsp cumin
1 lb chicken breast
1 tbsp fresh ginger
Combine in slow cooker, and cook on low six hours.
Rice
1 cup light coconut milk (half can)
1 cup broth
1 cup short grain brown rice
¼ cup lime juice
1 tsp cumin
1 tsp ginger
¼ tsp cayenne
1 cup frozen green peas
Combine ingredients (except peas) over high heat and bring to a boil. Reduce to low and cook 40 minutes. Thaw peas and combine with rice for the last 10 minutes.
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