I don’t like to deep fry foods. I mean, I like to eat deep fried foods. I just don’t like dealing with the all that oil splattering and the clean up afterwards. And also, I’m a bad luck magnet. If you can get burned or cut or hurt by something, 8 out of 10 times I will be that person. This is as close to deep frying as I get by skillet or pan frying foods. So for those of you who were wondering why I didn’t deep fry my chicken for this recipe, now you know.
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 boneless skinless chicken breasts cut into bite sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1/2 cup orange marmalade
- 1/2 cup unsweetened orange juice
- 1/3 cup low sodium soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 teaspoon red pepper flakes (less or more according to your tastes)
- 1/3 cup low sodium chicken broth
- In a large bowl, mix together 3 tablespoons cornstarch, salt and pepper.
- Add chicken pieces into cornstarch mixture. Stir to coat.
- Heat large pan over high heat and add oil. (add more oil if needed to coat bottom of pan)
- Add chicken to the pan. Continue cooking over high heat until browned and turn over. About two minutes per side.
- Meanwhile make the orange sauce. In a medium bowl, whisk together the 2 tablespoons cornstarch, marmalade, orange juice, soy sauce, vinegar, garlic, ginger, pepper flakes, and chicken broth.
- Once the chicken is browned, reduce heat to medium and add the sauce mixture. Cook and stir until sauce has thickened and chicken is cooked through, about 10 minutes.
- Serve over rice. Garnish with green onions if desired.
- This recipe makes up to 4 servings.
Tired of the same old beef stew recipe? Then change it up by making Japanese curry beef instead. It’s basically a beef stew with a curry kick. I stuck with the medium hot S&B Golden Curry brand. If I had brought home the “hot” level one, my son would have protested. Japanese curry roux is not all that spicy compared to the Indian curry powders I have used in my chicken curry. For my vegetarian friends like Sue T., skip the beef and just add more potatoes, carrots and onions to make a hearty vegetable curry. Serve with a side of rice and your tummy will be thanking you.
- 1 pound beef (cut for stew)
- 2 white or yellow onions
- 2 carrots
- 3 large Yukon Gold potatoes
- 2 tablespoons vegetable oil
- 3 1/2 cups water
- 1/2 box curry roux (4 ounces)
- 1 tablespoon apricot jam
- 1 tablespoon ketchup
- 1 tablespoon lite soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon curry powder (optional)
- Cut vegetables into bite size pieces. (About the same size as your beef stew meat.)
- Heat oil and brown meat in a Dutch Oven or large lidded pot over high heat. Take meat out when the sides of the beef are seared, but not cooked through.
- In the same pot, lower heat to medium high and fry the onions for 5 minutes. Add carrots and potatoes, then the beef.
- Add water to the pot. After the water boils, skim the fat and reduce heat to low. Cover and cook for 45-50 minutes until the meat becomes tender.
- Now add the curry roux blocks into the pot. Stir well so the pieces of the roux dissolves.
- Once the roux has dissolved, stir in apricot jam, ketchup, soy sauce, Worcestershire sauce and optional curry powder.
- Let simmer for 15 minutes.
- Serve with a side of rice.
This recipe makes 4 to 6 servings.
It’s asparagus season here in California. I find myself buying asparagus every shopping trip now. But instead of making my usual grilled asparagus as a side dish, I wanted to add it into the main dish. If you love making quick dinners like I do then you are going to love this. Also, this recipe only requires a few ingredients which makes this even simpler. I have another variation of this dish ( Asparagus Beef ) where you make your own sauce, however this one is using a premade black bean garlic sauce which cuts the time in half and does the work for you. This serves 2-4 depending on your portions.
- 12 ounce sirloin or flank steak, sliced into thin strips
- 3 tablespoons vegetable oil for cooking, separated into 2 tablespoons and 1 tablespoon
- 1 tablespoon cornstarch
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 pound of asparagus, sliced into thirds
- 1/2 red onion, sliced
- 2-3 tablespoons black bean and garlic sauce (found at local grocery stores in your international aisle or Asian markets)
- 1 teaspoon sugar (this offsets the sharpness of the black bean sauce)
- 1/2 cup beef or chicken stock
- Add beef strips to a bowl. Then add cornstarch, grated garlic and ginger. Mix well and set aside.
- Heat up wok or skillet on high heat. Swirl in 2 tablespoons vegetable oil to coat wok or skillet.
- Quickly spread the beef slices around the pan in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the pan hot enough. Take the meat out of the pan and set aside.
- Keep the wok/skillet on high heat and add one tablespoon oil.
- Add in asparagus and onions.
- Stir for about 10 seconds and cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
- Add the black bean and garlic sauce paste, sugar and beef stock. Stir to mix well.
- Let beef and vegetables continue to cook with the sauce for 2-3 minutes or until asparagus is cooked tender.
- Plate with jasmine rice and serve immediately.
Yes, once again I’m making chicken wings. Most the Vietnamese chicken wing recipes I’ve seen call for fish sauce. As my son and I are allergic to most things seafood, I cannot use it as it is too strong. So, believe it or not, that is why I am using Worcestershire sauce for the unami in this recipe. Thus, the reason why I call it Vietnamese “style.” These wings are sweet, sticky and a little bit spicy. Good news is this recipe is quite simple, uses only a few ingredients, no oil frying required and done in less than 45 minutes. For my vegetarian friends, maybe you can substitute fried or pan seared tofu as the sauce itself is quite tasty.
- 2 1/2 pounds chicken wings
- kosher salt
- ground black pepper
- garlic powder
- 4 tablespoons sweet soy sauce Kecap Manis
- 2-3 tablespoons Sambal Oelek Chili Paste (start with 2 tablespoons and add more to taste)
- 2 tablespoons Worcestershire sauce
- cilantro chopped for garnish
- lime wedges (optional)
- Preheat oven to 475 F degrees.
- For easier clean up, cover a baking sheet in foil or use a silicone mat as the sauce becomes quite sticky.
- Lay out the chicken wings in a single layer in prepared baking pan.
- Season the chicken wings on both sides using salt, pepper and garlic powder.
- Bake in oven for 25 minutes or until lightly browned or cooked through.
- While the chicken wings bake, prepare the sauce.
- In a small bowl or measuring cup, combine the sweet soy sauce, chili paste and Worcestershire sauce. Stir to mix well.
- When the chicken is fully cooked, transfer the wings to a large bowl. Add half the sauce and, using tongs, toss to thoroughly coat. Return the wings to the lined sheet pan and arrange in a single, even layer.
- Bake for an additional 6 to 8 minutes, or until browned. Remove from the oven. Top with the remaining sauce and sprinkle with chopped cilantro.
- Optional: Serve with a lime wedge. I like how the lime juice offsets the sweetness of the soy sauce.
If you have been following my blog, you know I love chicken wings. The apple doesn’t fall far from the tree, because my son loves them too. However, we do differ when it comes to flavors. He prefers the sweet and tangy chicken wings, I prefer the savory with a spicy kick. This time around, he wins. As much as I was tempted to spice up this recipe, I refrained so I wouldn’t get that disappointed shake of the head that my son gives me when I make something too spicy for him. So for all those who like sweet, sticky and tangy wings, this recipe is for you. Don’t forget the extra napkins!
- 2/3 cup flour
- 2 tablespoons smoked paprika
- 2 teaspoons black pepper
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 3 tablespoons melted butter
- 2 pounds chicken wings (about 20 pieces)
BARBECUE SAUCE INGREDIENTS:
- 1/3 cup hoisin sauce (found in your international grocery aisle)
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons grated ginger
- 1 teaspoon sesame oil
- 1/2 cup minced green onions, set aside a tablespoon for garnish
- Preheat oven to 425 F degrees.
- Line baking pan with foil, and spray the foil with nonstick cooking spray. Add melted butter to pan.
- Next mix flour, paprika, black pepper, salt, and cayenne pepper in a plastic resealable bag.
- Add in the chicken wings to the bag with the flour mixture. Shake well. Be sure each wing gets covered.
- Place all wings on baking pan with melted butter.
- Bake for 25 minutes.
- Turn over wings and bake for an additional 10-15 minutes until skin is crispy and golden brown.
- Meanwhile in a saucepan over medium high heat, add all barbecue sauce ingredients (hoisin sauce, butter, honey, ginger and sesame oil) and stir to combine. If sauce is a little too thick, add 1/4 cup of water to thin out sauce. Reduce heat to low while waiting on chicken wings to finish cooking.
- When chicken wings are done cooking add them to a large mixing bowl and toss with barbecue sauce.
- Serve on a platter and garnish with the green onions you set aside earlier.
Okay, don’t freak out. Yes. This is a vegetable dish from me. But believe me. You won’t miss the meat. But by all means, feel free to add a protein of your choice. Fun are noodles made of rice rather than egg as used in chow mein. And just like chow mein, chow fun can be made all sorts of ways. As always, feel free to change up the vegetables to those of your choosing. I always use what I have on hand. You can even try using the prepackaged frozen stir fry vegetables if you are in a rush. This recipe is a sweet and savory one and feeds 4 people.
- 16 ounce package of fresh wide rice noodles (Can be found in Asian supermarkets)
- 1/2 cup Chinese rice wine (Shaoxing) or dry sherry
- 4 teaspoons black bean and garlic sauce
- 1 tablespoon reduced sodium (lite) soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons light brown sugar
- 2 teaspoons cornstarch
- 1 tablespoon canola or peanut oil
- 1 teaspoon minced ginger
- 1 small red onion, sliced thinly
- 1 small carrot, cut into slivers
- 1 handful sugar snap peas (about 15-20 each)
- 1 handful snow peas (about 15-20 each)
- 4 shiitake mushrooms, sliced
- 1/2 cup water, divided into 1/4 cups
- Use your microwave to warm up and soften the noodles in a large plate or bowl. Cook for 2-3 minutes on high. (If you are using dried rice noodles, prepare as directed on package.)
- In a small bowl, add Chinese rice wine, black bean sauce, soy sauce, sesame oil, brown sugar and cornstarch. Stir well to combine. Set aside.
- Heat oil in large pan or wok over medium high heat. Reduce heat to medium and add ginger, stirring for 30 seconds.
- Add onions. Cook, stirring until softened. About 1-2 minutes.
- Add the rest of the vegetables and 1/4 cup water. Cover and cook stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes.
- Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
- Add the noodles and remaining 1/4 cup water to the pan.
- Toss the noodles to coat with sauce. Cook until heated through about 2 minutes.
If you are wondering why I don’t post very many seafood recipes it’s because I’m allergic to seafood. But there are two types of seafood I will eat and later pay the price of itchy hives for: shrimp and crab. So, Benadryl and anti-itch skin cream I’ll be seeing you soon.
Feel free to change up the vegetables and protein to your tastes. I had these on hand, so it is what I used.
- 1 tablespoon vegetable or canola oil
- 1 small carrot, julienne sliced
- 1/4 of large red onion, sliced into half moons
- 20 sugar snap peas
- 20 snow peas
- 4 large shiitake mushrooms, sliced
- 1 can, 8 ounces sliced water chestnuts
- 1 pound peeled and deveined uncooked shrimp
- 1/2 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon minced ginger
- 2 cloves minced garlic
- 1/2 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 3 tablespoons light soy sauce
- 1/3 cup chicken broth
- 1 teaspoon Sriracha, optional if you want a little spice
- In a small bowl combine all the sauce ingredients. Whisk until cornstarch is dissolved. Set aside.
- Add oil to a wok or large skillet over medium high heat.
- Add carrots, onions, and sugar snap peas and stir and cook for 2 minutes.
- Next add snow peas, mushrooms and water chestnuts and stir and cook for 1-2 minutes or until mushrooms become tender.
- Move vegetables to edge of wok or skillet and add shrimp to center of pan. Stirring occasionally, cook shrimp for 2-3 minutes until pink.
- Add sauce to shrimp and vegetables and stir until all the shrimp and vegetables are coated with sauce, cooking for another minute until sauce is heated through.
- Serve immediately with jasmine rice.