1/4 cup Black Bean Garlic sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
2 teaspoons Sriracha, or more, to taste
2 cloves garlic, minced
1 tablespoon olive oil
1 pound ground chicken
½ lb mushrooms, diced
1 (8-ounce) can whole water chestnuts, drained and diced
4 green onions, thinly sliced
1 head butter lettuce
Rice Sticks, for serving (fried)
In a small bowl stir together black bean garlic sauce, soy sauce, rice vinegar, ginger, Shiracha and garlic.
Heat olive oil in a large skillet or wok over medium/high heat. Cook chicken until lightly browned, about 3-5 minutes.
Add the sauce and mushrooms, cook for 1-2 minutes. Add water chestnuts and green onions, cooking another 1-2 minutes.
Serve with butter lettuce leaves and rice sticks.
Yield: 4 Servings
Homemade Chinese take-out is one of my all time favorites. It’s much healthier than going out because you can control what goes into your food. This wasn’t as spicy as I would have liked it to be, so feel free to add more hot sauce if you like it spicy.
1 Cup Chicken Broth
3 Tablespoons Soy Sauce
2 teaspoons Hot Sauce
2 teaspoons Cornstarch
3 Tablespoons Canola Oil, divided
1 1/2 lbs Boneless, Skinless Chicken Breasts, cut into bite sized pieces
1/2 Cup Dry-Roasted Peanuts
1 Red Bell Pepper, cut into 1/2 inch pieces
3 Garlic Cloves, minced
1 Tablespoon Fresh Ginger, grated
Combine the chicken broth, soy sauce, hot sauce and cornstarch together in a small bowl. Set aside.
Heat 2 Tablespoons oil in a large skillet over medium-high heat. Add the chicken and peanuts, cooking until the chicken is lightly browned. Reserve on a plate.
Heat 1 Tablespoon oil in the same skillet over medium-high heat. Add the bell pepper and cook until lightly browned. Stir in the garlic and ginger, cook for 30 seconds. Stir in the broth mixture and the chicken and peanuts. Simmer until thickened slightly.
Serve over brown rice.
Yield: 4 Servings
-Recipe adapted from Cook’s Country magazine-
Yum! I love Chinese food! This dish was amazing and even gives my favorite Chinese food restaurant a run for their money.
1 1/2 pounds Boneless Skinless Chicken Breasts, cut into bite sized pieces
2½ Tablespoons Sesame Oil, divided
2 Cloves Garlic (chopped)
¼ teaspoon Dried Red Pepper Flakes
4 Cups Fresh Broccoli Florets
6 Tablespoons Chicken Broth, divided
Salt and Pepper
¼ Cup Hoisin Sauce
3 Tablespoons Oyster Sauce
5 Green Onions, sliced
Sesame Seeds, for garnish
Heat a wok or large skillet over medium-high heat. Pour in 1 1/2 Tablespoons sesame oil. Once the oil is hot, add the garlic and red pepper flakes, stir frying for about 30 seconds. Add the broccoli and 4 Tablespoons chicken broth. Cook for about 2 minutes, stirring constantly until they turn a brighter green. Reserve the broccoli on a plate.
Heat the remaining sesame oil in the skillet. Add the chicken and season with salt and pepper. Stir fry for 3-5 minutes to fully cook the chicken.
In a small bowl, combine the remaining chicken broth, oyster sauce and hoisin sauce. Pour this mixture into the skillet along with the broccoli and green onions.
Serve over brown rice and garnish with sesame seeds.
-Recipe from BlogChef.net–
This dinner salad can be made ahead and refrigerated until ready to eat, making it great to take to a potluck.
1 Head Green Cabbage, shredded or thinly sliced
4 Green Onions, thinly sliced
2 Tablespoons Sesame Seeds, toasted
1/4 Cup Cilantro
2 (3 oz) Packages Uncooked Oriental Flavor Instant Ramen Noodles (save 1 seasoning mix packet for dressing), crushed
2 Cups Cooked Chicken Breasts, cubed
4 Tablespoons Sugar
1/4 cup Sesame Oil
1/4 cup Canola or Olive Oil
1/2 teaspoon Fresh Ground Black Pepper
6 Tablespoons Rice Vinegar
1 teaspoon Fresh Gingerroot, minced or finely grated
In a large bowl, toss together the cabbage, green onions, sesame seeds, cilantro, ramen noodles, and chicken.
In a small bowl, stir together the one packet of seasoning from the ramen package, sugar, oils, pepper, vinegar, and gingerroot. Pour over the salad and toss to combine.
The only potstickers that I have previously eaten are the kind that come from the freezer section of the grocery store. Very, very sad. This recipe has been on my “to cook” list for a while now. I finally made them and they were super delish! Chloe even ate them! This is an adapted version of a recipe I found in an issue of Rachael Ray Magazine.
2 Cloves Garlic
1/2 lb Ground Pork
4 Green Onions, roughly chopped
1/2 Cup Frozen Spinach, thawed and drained
1 Tablespoon Sesame Oil
Salt & Pepper
1/2 Tablespoon Fresh Ginger, peeled and grated
1 Package Wonton Wrappers (about 48)
6 Tablespoons Canola Oil
For the Dipping Sauce –
1/4 Cup Red Wine Vinegar
1/4 Cup Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Sesame Oil
1 Green Onion, thinly sliced
2 teaspoons Ginger, peeled and grated
1/4 teaspoon Crushed Red Pepper Flakes
Combine the garlic, pork, green onions, spinach, sesame oil, 1 teaspoon salt, pepper and ginger together in the bowl of a food processor. Pulse until combined.
Working in batches, lay out the wonton wrappers on a clean work surface. Top each with a heaping teaspoon of the pork filling. Using your finger, moisten the edges of the wonton wrapper and fold in half to make a triangle.
Again working in batches, heat 2 teaspoons canola oil in a large saute pan over medium-high heat. Once the oil is hot, add enough of the filled wontons to cover the bottom of the pan without overlapping them. Pour in 1 cup of water. Cook for 4 minutes, flip them over and cook until the water evaporates and the wontons are browned on one side. Repeat with remaining wontons.
Keep warm on a plate with a foil tent while cooking the rest.
Prepare the dipping sauce by combining all the ingredients together in a bowl.
Serve with the dipping sauce.
Yield: about 48 potstickers
This stir-fry was amazing! The pork was cooked just right and the flavor was awesome! Definitely a recipe you need to try.
3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 lb Pork, cut into same size pieces
4 Tablespoons Peanut Oil or Canola Oil (might need to add more)
4-5 Slices Ginger Root
4-5 Garlic Cloves, sliced
4 Cups Broccoli Florets
1 Cup Baby Carrots, cut in half lengthwise
1/4 Cup Chicken Stock
2 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
A Few Shakes Sriracha Sauce
Toasted Sesame Seeds, optional garnish
Stir together the soy sauce and cornstarch in a medium bowl. Add the pork and coat evenly with the sauce. Let this marinate while you are chopping the veggies.
Make the sauce by combining the chicken stock, soy sauce, oyster sauce and Srirasha sauce together in a small bowl.
Preheat your wok over high heat then add 2 Tablespoons of the oil. Once the oil is hot, add the ginger root and garlic cloves. Stir-fry for about 30-60 seconds, or until they are fragrant. Remove from the wok and chop up to add later.
Add the broccoli and carrots and stir-fry until they begin to get tender, about 3-5 minutes. Reserve on a plate.
Add a little more oil to the wok and pour in the pork with the sauce. Stir-fry until cooked and slightly browned, about 3-4 minutes.
Add the reserved broccoli and carrots, sauce and the reserved chopped ginger root and garlic. Stir-fry for about 2 minutes.
Serve over brown rice with sesame seeds sprinkled on top.