Easy Shrimp & Fried Rice

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

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Mandarin Chicken Recipe

Ingredients
1 whole boneless skinless chicken breast, cut into 4 equal pieces ( 1lb)
vegetable oil cooking spray
2/3 cup sugar ( or less, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch
Directions
Spray chicken breasts with vegetable oil spray.
Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
Chop chicken into bite size pieces, set aside.
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
Heat over medium until sugar is dissolved, stirring often.
Bring to boil.
Combine cornstarch and water.
Add to sauce pan, stirring often.
Reduce heat and simmer 4-6 minutes or until sauce thickens.
Pour chicken into a large frying pan over medium heat.
Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
Heat through.

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Homemade Satay Sauce Recipe

Homemade Satay Sauce (with Chicken)

This classic peanut sauce is simple to make, delicious and can be prepared within 15 minutes with most ingredients from your pantry!

1 tablespoon of cooking oil (coconut goes well)
1 peeled, sliced brown onion
1 teaspoon of minced ginger
1 tablespoon of minced garlic
1 long red chilli, sliced (measure to your taste)
1 tablespoon of soy sauce
Half a cup of unsalted peanuts, crushed with 1 teaspoon of sugar (or use 3T peanut butter, short cut and delish)
2 or 3 ozs to taste of coconut milk/cream
1/2 cup water
Salt and pepper

Sauté the onion in the oil until translucent. Add the ginger, garlic, peanuts and chilli, sauté until fragrant. Add the soy sauce, coconut milk and water, simmer for 10 minutes on a low heat until reduced and thick. Season well.

At this stage you can one of three things:
- Add browned meats (chicken or beef) at this stage and heat through then serve.
- Serve the sauce as a gravy along side your preferred meats, stir fried vegetables and rice.
- Refrigerate. Use within 5 days.

**Keep the heat low once adding the coconut milk/cream, otherwise the sauce may split. If it does split, simply add a little dissolved cornflour to try to bring it back.**

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Baked teriyaki chicken courtesy of Vanna Black

Foodgasms

 

 

Baked teriyaki chicken
1 tbsp cornstarch
1 tbsp cold water
1/2 cup white sugar
1/2 cup soy sauce..i used low sodium
1/4 cup apple cider vinegar
1 clove garlic minced
1/2 tsp ground ginger
1/4 tsp black pepper
12 boneless skinless chicken thighs..i used chicken breast.

In a small saucepan over low heat combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let singer stirring frequently until sauce thickens and bubbles.preheat oven to 425°.place chicken in a lightly greased baking dish.brush chicken with sauce.turn pieces over and brush again.bake in preheated oven for 30 minutes.turn pieces over and bake another 30 minutes until no longer pink and juices run clear.baste with sauce every 10 minutes during cooking. I thought it was good but needed a little extra flavor so next time I'm going to marinate my chicken for an hour in a marinade made with soy sauce , ginger, garlic powder and brown sugar..

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Chinese Restaurant style Orange Chicken

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

Directions:

1
Place chicken pieces in large bowl.
2
Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3
Stir cornstarch and flour together.
4
Mix flour mixture and egg mixture.
5
Add chicken pieces, stirring to coat.
6
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
8
(Do not overcook chicken).
9
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
10
Clean wok and heat 15 seconds over high heat.
11
Add 1 tablespoon oil.
12
Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
13
Add and stir-fry crushed chiles and green onions.
14
Add rice wine and stir 3 seconds.
15
Add Orange Sauce and bring to boil.
16
Add cooked chicken, stirring until well mixed.
17
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
18
Heat until sauce is thickned.
19
Stir in sesame oil and orange zest if desired.
20
Serve over jasmine rice.

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Toasted Traffic Lights

Wendy Kwan

    Toasted Traffic Lights

  

 Ingredients

   
4 small eggs
  Seaweed flakes
    4 tsp mayonnaise
    2 cherry tomato, cut into slices
    4 slices white bread, cut off the edges
    ½ Japanese cucumber, cut into slices and into circles using a round cutter

Directions

    1. Cut 1 slice of bread into half.
    2. Cut 3 circles (used a round cutter) on 1 half of the bread.
    3. Spread mayonnaise on the 2 half of the bread.
    4. Place the 2 half together.
    5. Place a cherry tomato on the top circle.
    6. Place 1 small egg on the middle circle.
    7. Place a cucumber round on the last circle.
    8. Sprinkle with seaweed flakes on the side of the bread.
    9. Toast the bread until turn golden brown.
    10. Ready to serve.

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