Baked Sweet Hawaiian Chicken

from Life in the Lofthouse

Notes: Was fairly easy and yummy. The chicken was good with the cornstarch instead of usual flour. The kids were pleasantly surprised and liked it.

Baked Sweet Hawaiian Chicken

Prep Time:25 Min Cook Time:1 Hr

Serves 6

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper, to taste
• 1 cup cornstarch
• 3 large eggs, beaten
• 1/4 cup vegetable oil

Sauce Ingredients

• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/3 cup low-sodium soy sauce
• 1 clove garlic, minced
• 1/2 Tablespoon cornstarch
• 1 red bell pepper, chopped (seeds removed)
• 1 (20 oz.) can pineapple tidbits, drained

Instructions

• 1
  Preheat oven to 325° F. Grease a 9x13-inch baking pan with cooking spray. Set aside.
• 2
  Cut chicken breasts in bite-size pieces. Season with salt and pepper. Place cornstarch in a large bowl, and eggs in a separate medium bowl. Dip chicken pieces in cornstarch to coat, then coat in eggs.
• 3
  Heat vegetable oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, in batches so you don't over-crowd pan, until golden-brown on all sides. (You're not cooking it all the way through. It will finish in the oven.) Place chicken in the prepared dish.
• 4
  In a medium bowl whisk together the sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Pour evenly over chicken. Sprinkle the tops of chicken with the chopped bell pepper and pineapple.
• 5
  Bake, uncovered, for 1 hour. (I stir the chicken every 15 minutes so it gets evenly coated in sauce.) Remove from oven and let stand 5 minutes before serving. Enjoy!

life in the lofthouse http://life-in-the-lofthouse.com/

Crunchy Asian Ramen Noodle Salad

from gimmesomeoven

Notes: Can't remember for sure as its been a while. I enjoyed the mango in it. I think I wondered about adding craisins? I did toast in the oven and liked that. Didn't have edamame and want to try that next time.

YIELD: ABOUT 8 SERVINGS

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sweet, savory, and SO good!

PREP TIME: 10 MINS

 

TOTAL TIME: 10 MINS

INGREDIENTS:

SALAD INGREDIENTS:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
• 1 cup shelled and cooked edamame
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted, and julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE

• 2/3 cup vegetable oil (or any cooking oil)
• 1/3 cup honey (or agave, to make this vegan)
• 1/3 cup rice wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• pinch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

Easy Chicken Wontons

from rasamalaysia

Ingredients:

1/2 lb cooked chicken, finely cut up/shredded
1/4 lb shrimp, chopped into small pieces (optional, or add more chicken)
  3 stalk scallion, cut into rings
1/2 teaspoon cornstarch
1/4 teaspoon salt (easy on salt)
1 dash fish sauce, optional
1/2 teaspoon sesame oil
3 dashes ground pepper
12 pieces wonton wrappers
Water, for sealing
Oil, for deep frying

Directions:
Combine chicken, shrimp, scallion, cornstarch together. In a separate small bowl combine salt, fish sauce, sesame oil, and pepper together and then mix in with chicken mixture.

Add chicken mixture to wonton wrapper, use water to seal ends, and wrap up. Deep fry in oil and let cool on paper towels and serve immediately.

Chicken Stir Fry with Cashews

from Ball Family Cookbook p. 179

Ingredients:

1 tsp cornstarch
1 1/2 tsp soy sauce
1 1/2 tsp oil
1 tsp honey
1/2 lb. boneless skinless chicken breast cut into thin strips
 2 T oil
1 clove garlic, minced
diced fresh ginger
1-2 C vegetables (snow peas or green peas, sliced mushrooms, bite size broccoli, julienne carrots, green onions, whatever)
1/3 C chicken bouillon or broth
1/2 C cashews or peanuts

Directions:

1. In a small bowl combine cornstarch, soy sauce, 1 1/2 T oil, and honey. Add chicken; toss to coat well. Marinate at least 30 minutes.

2. In a large deep skillet or wok heat 2 T oil over medium-high heat. Add minced garlic and ginger and stir fry for 30 seconds.

3. Add chicken; stir fry 1-2 min until no longer pink.

4. Add vegetables and broth; stir fry until vegetables are the texture you like.

5. Add nuts and stir fry x 1 min.

Serve with rice.

Quick & Easy Noodle Stir Fry

from Our Best Bites

 

Quick & Easy Noodle Stir-Fry

 This is great to use up all those odds and ends in your fridge (cabbage, peas, mushrooms, bacon, etc). Has a lighter flavor, limes and ginger are optional ( I like both ways). And Camilla enjoys it!

Ingredients:

1 12-oz. package linguine (whole wheat or regular)
1-2 tablespoons canola or peanut oil
1/4 cup soy sauce
2 1/2 tablespoons brown sugar
2 1/2 tablespoons rice wine vinegar
2 tablespoons Asian sweet red chili sauce (Thai Kitchen makes one that’s great and easy to find; this is not the chili sauce you find near the ketchup)
1 tablespoon dark sesame oil
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped
Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges

Directions:

1. Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
2. Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.
3. While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. 
4. Add the noodles and stir fry until the noodles are well-combined with the vegetables.
5.  Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. 
6. Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds. 

Serves 6-8.

Orange Chicken

from Ourfamilyfavs

 Originally from blogchef.net. We made it the other night and it's my favorite orange chicken recipe yet. Felt like the orange flavor is really brought out.

Ingredients

Chicken:
• 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
• 1 ½ cups all purpose flour
• 1 eggs (beaten)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Oil (for frying)
• 
  
Orange Sauce:
• 1 cup water
• 2 tablespoons FRESH orange juice
• ¼ cup FRESH lemon juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon orange zest (grated)
• 1 cup packed brown sugar (I actually added a little more brown sugar... )
• ½ teaspoon ginger root (minced)
• ½ teaspoon garlic (minced)
• 2 tablespoons green onion (chopped)
• ¼ teaspoon red pepper flakes (we added more... again, we like it HOT)
• 3 tablespoons cornstarch
• 1/4 c. water

Instructions

• Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
• Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
• Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Serve over rice.

Thai Peanut Saute (from Noodles & Co)

 
from favfamilyrecipes

Note: This is Favfamily recipes version of the “Indonesian Peanut Saute” from Noodles & Co. Although don't mistake tsp for Tbsp on the Sriracha chili sauce, makes a big difference, trust me! The Peanut Sauce would also be good with lettuce wraps as well. I made this with leftover pork schnitzel the other night and it was delicious as well. Tried mixing veggies, meat, noodles, and sauce altogether before serving and didn't like it. I prefer serving them separate and everyone mixing it themselves. Also, think I would cook the chicken with just the oil and garlic. I can't tell a difference. Definitely doesn't make or break it.

Ingredients

• 1-2 Lbs. chicken, cut into thin strips
• vegetable oil
• 1 Tbsp Sriracha chili sauce
• juice of 1 lime
• 3 cloves garlic, pressed
• 1 Tbsp. fresh ginger, minced
• 3-4 shakes soy sauce
• salt & pepper (to taste)
• 16 oz. (1 pkg.) linguine noodles
• shoestring carrots
• broccoli florets, chopped
• green onion
• bean sprouts
• peanuts
• 2-3 limes, slices

PEANUT SAUCE:

• 1 c. chicken broth
• 6 Tbsp. (heaping) creamy peanut butter
• 2-4 tsp. Sriracha chili sauce - depending on how hot you like it
• 3 Tbsp. honey
• 6 Tbsp. soy sauce
• 3 Tbsp. fresh minced ginger
• 4-5 cloves garlic, pressed or minced

Instructions

• In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.
• Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat.
• Drain noodles and stir them together with the peanut sauce. Top with veggies & chicken and garnish with peanuts and limes.
• FOR THE PEANUT SAUCE: Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Golden Curry

from the  Nichols

Daniel loved this when Matt would cook it back when they were roommates. Now it is a regular at our house. So easy too.

Ingredients:
1 package of curry mix, pictured above
1- 1/2 lb chicken (or type of meat desired)
1 onion
carrots, to taste
2-3 potatoes
celery, to taste
green pepper, to taste

Directions:
Just follow directions on package for stove top. If you prefer a thinner sauce add slightly more water (not more than 1 C more).  Most of the ingredients you can add or skip as desired.

Emily's Pepper Steak

from Emily

Ingredients:
1 1/2 lb round steak, pound, and cut into 1/2 inch strips
1 T paprika or more (Emily usually adds more to help brown meat)
2 T butter
2 garlic cloves chopped fine or smashed
1 1/2 C beef broth (2 bouillon cubes in 1 1/2 C water)
1 C sliced green onions
2 green peppers cut into strips
2 T  corn starch
1/4 C each water and soy sauce
2 large fresh tomatoes cut into wedges

3 C hot rice

Directions:
Pound round steak into 1/4 inch thickness. Cut, sprinkle with paprika and brown in butter. Add garlic and broth. Cover and simmer 30 minutes.

Stir in onion and green peppers at the very end-just five minutes before serving so the peppers are tender crisp and not over cooked.

Combine water, soy sauce, and corn starch into a paste and stir in at the very end until thick and clear. Add previously cut tomato wedges and serve over hot rice.

Lisa's Cashew Chicken

from Lisa

Ingredients:
1 pkg chicken breasts (cubed)
4 tsp cornstarch
2 tsp soy sauce
1 T water
1/2 tsp salt
1 egg white
1/4 C oil
1 T minced ginger
1 T minced garlic
1 tsp crushed red pepper
1 bunch green onions, cut up
cashews
2 tsp soy sauce
1 tsp vinegar
2 tsp sugar
2 tsp sesame oil

Directions:

Marinade for at least 1/2 hour: chicken breasts in 2 tsp cornstarch, soy sauce, water, 1/2 tsp salt, and egg white.

Fry: in oil (1/4 C): ginger, garlic and red pepper.

Stir: in marinated chicken. Once chicken is fairly well done, add green onion.

After 1-2 min: Add cashews.

Combine and stir in: 2 tsp cornstarch, 2 tsp water, soy sauce, 1 tsp vinegar, sugar, and sesame oil.

Serve: Over rice

Sweet and Sour Chicken

from Jacqueline

Ingredients: (I double the sauce part of the recipe)
4 chicken breasts
flour
butter
1 C sugar
1sp salt
1/2 C vinegar
2 T soy sauce
1/2 tsp ginger
pineapple juice and water to make 1 1/4 C liquid
3 T cornstarch.
pineapple chunks
green pepper

1. Coat chicken breasts with flour and then brown them with butter. Put chicken in a baking dish and set aside.

2. On stove top combine the remaining ingredients except pineapple chunks and green pepper. Cook stirring constantly until sauce starts to thicken.

3. Pour over chicken in pan. Add cut up pineapple and green pepper. Cover and bake at 350 degrees for 1 hour or until done.

Serve with rice.

Putenbrust in rotem Cocos-Curry (Deutsch)

von Schw Banser

Zutaten:

250 g Basmati reis
600 g Putenbrust
200 g Zuckerschofen
1 gelbe Paprika
100 g kl. Shitake Pilze
1 El. Sojasauce
1 Eiklar
1 El. Staerke
1 Knoblauchzehe
1 Stueck frischer Ingwer
1 kl. Zwiebel
4 El. Sesamoel
2 El. Currypaste
1 Dose Cocosmilch, ungesuesst
2-3 El. Fischsauce

Zubereitung:
1. Fleisch in Streifen schneiden, mit Sojasauce, Eiweiss und Speisestaerke vermengen, marinieren.

2. Ingwer, Zwiebel und Knoblauch wuerfeln. Paprika und Zuckerschoten waschen, putzen, in Streifen schneiden. Fleisch in heissem Oel anbraten und warmstellen. Zwieelwuerfel, Ingwer und Knoblauch im verbliebenen Oel anschwitzen, Gemuese dazugeben und kurz mitbraten.

3. Die Currypaste zufuegen und Cocosmilch angiessen. Kurz aufkochen mit Sojasauce, Fischsauce und Zucker abschmecken. Fleisch und Koriander blaettchen zufuegen.

4. Den Basmati-Reis nach packungsanweisung kochen und die in Oel geroesteten Erdnuesse untermischen.

Nam Pla

1 Prise brauner Zucker
1 Bund Kordiander
100 g ungesalzene Erdnuesse
1 El Sasamoel

Chicken Breast in Red Curry

from Schw. Banser

Zutaten:
250 g rice
600 g chicken breast
200 g sweet peapods
1 yellow pepper
100 g Shitake mushrooms
1 T soy sauce
1 egg white
1 T starch
1 garlic clove
1 stick of fresh ginger
1 small onion
4 T sesame oil
2 T curry paste
1 can coconut milk (unsweetened)
2-3 T fish sauce

1. Cut chicken in small strips. Mix soy sauce, eggwhite, starch. Marinade together in ziplock back of bowl with a lid.

2. Cube ginger, onions, and garlic. Wash pepper, peas, and cut up.

3. Fry chicken in hot oil and remove. Mix onions, ginger, and garlic in leftover oil and cook. THen add veggies and quickly fry them.

4. Add curry paste and cocos milk; cook. Add soy sauce, fish sauce, and sugar to taste.

5. Add chicken and coriander and mix.

6. Cook the rice and mix in peanuts already roasted in oil

7. Guten Appetit!

Thai Green/Red Curry Paste

from Lisa T.

Ingredients:
2 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1/3 C tightly packed fresh cilantro leaves
2 1/4 inch slices fresh ginger, peeled
1 stalk lemon grass, bottom third only, chopped
6 fresh jalepeno peppers/red peppers, seeded and chopped
2 large shallots (green onions) chopped
grated zest of 1 lime
1 1/2 tsp salt
1 tsp freshly grated/ground nutmeg
1/4 C peanut oil

Directions:
1. Toast in a dry skillet over medium heat 2-3 minutes: coriander, fennel, cumin, and peppercorn

2. Cool to room temperature and grind into fine powder or Combine and process until finely chopped.

3. Add the remaining ingredients and with blender/processor running slowly pour in 1/4 C peanut oil.

4. Refrigerate covered until ready for use.

Kicked Up Ramen Noodles-Kung Pao Style

from Mels Kitchen Cafe


Kicked Up Ramen Noodles – Kung Pao Style

Note: The sauce in this dish may seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving. I usually add more veggies like peas and carrots. Or you could just use a bag of stir fry veggies.
*Serves 4-5
INGREDIENTS:
3 tablespoons canola oil
1 pound boneless, skinless chicken breasts (about 2-3), cubed
1 red bell pepper, cored and sliced thin
1/2 cup roasted unsalted peanuts
3 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes (add more if you want more heat)
3 1/2 cups low-sodium chicken broth
4 (3-ounce) package ramen noodles, discard seasoning packets
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
4 scallions (green onions), sliced thin
DIRECTIONS:
In a 12-inch nonstick skillet, heat 2 tablespoons of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the cubed chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5-7 minutes. Remove the chicken to a medium bowl.
Add the last tablespoon of oil to the skillet and heat until hot and rippling. Add the red bell pepper and the peanuts and cook until the pepper is softened, 2 to 3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2-4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

P.F. Chang's Lettuce Wraps

from Ball family cookbook p. 243

Ingredients:
            Filling:
3 Tbsp oil
1 (8 oz) can water chestnuts, chopped
3 Tbsp onions, chopped
1 head lettuce
2 boneless skinless chicken breasts
1 C mushrooms
1 tsp. minced garlic

Filling Directions: Mince water chestnuts and mushrooms about the size of a small pea. (Chopper works well for this). Prepare the stir fry sauce by mixing all ingredients together in a small bowl. Bring oil to med-high heat in a large frying pan. Saute chicken breast for about 5-6 min. per side until done. Remove chicken from pan and cool When chicken is cool, mince into small pieces just like the vegetables.

Add another Tbsp. of oil to the pan. When oil is hot, add garlic, onions, mushrooms, chestnuts, and chicken to the pan. Saute 4-5 minutes. Add the stir-fry sauce tot he pan. Saute for a couple of minutes until completely warmed.

Serve mixture in lettuce cups and top with special sauce.

Stir Fry Sauce
Ingredients:
4 T soy sauce
1 tsp. rice vinegar
4 T browns sugar

Special Sauce
Ingredients:
1/4 C sugar
2 T soy sauce
2 T ketchup
1/2 C water
2 T rice vinegar
1 T lemon juice
1 T dry mustard (optional)
2 tsp. hot water (optional)

Make special sauce by combining the sugar and water in a small bowl, add soy sauce, vinegar, ketchup, and lemon juice. Mix well. Refrigerate this sauce until you are ready to serve.

Optional ingredients are only if you want it spicy.