Skillet Orange Chicken

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.

INGREDIENTS:

• 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

SAUCE INGREDIENTS:

• 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

DIRECTIONS:

1. In a large bowl, mix together 3 tablespoons cornstarch, salt and pepper.
2. Add chicken pieces into cornstarch mixture. Stir to coat.
3. Heat large pan over high heat and add oil. (add more oil if needed to coat bottom of pan)
4. Add chicken to the pan. Continue cooking over high heat until browned and turn over. About two minutes per side.
5. 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.
6. 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.
7. Serve over rice. Garnish with green onions if desired.
8. This recipe makes up to 4 servings.

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Asparagus Beef in Black Bean Garlic Sauce

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.

INGREDIENTS:

• 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

 

DIRECTIONS:

1. Add beef strips to a bowl. Then add cornstarch, grated garlic and ginger. Mix well and set aside. 
2. Heat up wok or skillet on high heat.  Swirl in 2 tablespoons vegetable oil to coat wok or skillet.
3. 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.
4. Keep the wok/skillet on high heat and add one tablespoon oil.
5. Add in asparagus and onions.
6. 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.
7. Add the black bean and garlic sauce paste, sugar and beef stock. Stir to mix well.
8. Let beef and vegetables continue to cook with the sauce for 2-3 minutes or until asparagus is cooked tender. 
9. Plate with jasmine rice and serve immediately.

 

 

Asparagus Beef

Who needs take-out when you can make it yourself? I’m always finding myself looking at various dishes at restaurants thinking I could probably make it. And if you have been following my blog, you know I’m all about quick and easy recipes.  For my vegetarian friends, just omit the beef and you should have a tasty vegetable stir fry dish.

MARINADE INGREDIENTS:

• 1 teaspoon vegetable oil
• 1 teaspoon light soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon cornstarch

INGREDIENTS:

• 12 ounce sirloin or flank steak, sliced into thin strips
• 3 tablespoons vegetable oil for cooking, separated into 2 tablespoons and 1 tablespoon
• 1 pound of asparagus, sliced in an angle into thirds
• 1 small bell pepper, sliced into small strips
• 1/2 red onion, sliced
• 1 teaspoon minced garlic
• 3 tablespoons Shaoxing wine (Chinese cooking wine)
• 1/4 teaspoon sugar
• 2 teaspoons light soy sauce
• 1 teaspoon oyster flavored sauce
• 1 teaspoon sesame oil
• 1/2 cup chicken stock
• cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)

DIRECTIONS:

1. In a bowl mix together marinade ingredients and add beef strips. Set aside.
2. In another small bowl prepare the sauce by combining sugar, soy sauce, oyster sauce, sesame oil, and the chicken stock. Mix well. Set aside.
3. Heat up wok or skillet on high heat.  Swirl in 2 tablespoons vegetable oil to coat wok or skillet.
4. 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.
5. Keep the wok/skillet on high heat and add one tablespoon oil.
6. Add in asparagus, bell peppers, onions and minced garlic.
7. Stir for about 10 seconds and add the shaoxing wine. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
8. Add the sauce mixture. Stir vigorously and let the liquid bubble up.
9. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock.
10. Plate with rice and serve immediately!

Chinese Barbecue Chicken Wings

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!

INGREDIENTS:

• 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

DIRECTIONS:

1. Preheat oven to 425 F degrees.
2. Line baking pan with foil, and spray the foil with nonstick cooking spray. Add melted butter to pan.
3. Next mix flour, paprika, black pepper, salt, and cayenne pepper in a plastic resealable bag.
4. Add in the chicken wings to the bag with the flour mixture. Shake well. Be sure each wing gets covered.
5. Place all wings on baking pan with melted butter.
6. Bake for 25 minutes.
7. Turn over wings and bake for an additional 10-15 minutes until skin is crispy and golden brown.
8. 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.
9. When chicken wings are done cooking add them to a large mixing bowl and toss with barbecue sauce.
10. Serve on a platter and garnish with the green onions you set aside earlier.

Quick Braised Chicken and Vegetables

I wasn’t quite sure what to call this recipe. It’s essentially a stir fry, but because I like to make a thin gravy that the chicken braises in does that make it braised? Oh well. It tastes good and that’s what matters the most. And this recipe is perfect for those evenings you really don’t want to make anything too complicated. One pot meal, about 30 minutes from start to finish. Can’t beat that.

INGREDIENTS:

• 2 tablespoons olive oil
• 1-2 chicken breasts, cut into bite size pieces
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 tablespoon lite soy sauce
• 3 tablespoons Hoisin sauce (can be found in your grocery’s international food aisle)
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 bag (16 ounce) frozen stir fry vegetables (or use fresh if you have on hand)

DIRECTIONS:

1. Add olive oil to large skillet over medium high heat.
2. When oil begins to ripple, add chicken breast pieces to skillet. Stir occasionally and cook for 4-6 minutes or until chicken is cooked through.
3. Add minced garlic, sesame oil and soy sauce. Stir to combine. Cook for 1 minute.
4. Add Hoisin sauce and chicken broth.
5. Meanwhile add cornstarch and water into a small bowl and stir until combined to make a slurry.
6. Once liquid in skillet comes to a boil add the cornstarch and water slurry to the skillet. Stir to combine. Lower heat to simmer. Cover skillet.
7. Simmer for 20 minutes.
8. Raise heat back to medium high and add frozen stir fry vegetables. Stir and cook for 4-5 minutes until vegetables are heated through.
9. Serve over rice and don’t forget to add some of the gravy you just made too.

 

Vegetable Chow Fun

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.

INGREDIENTS:

• 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

DIRECTIONS:

1. 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.)
2. 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.
3. Heat oil in large pan or wok over medium high heat. Reduce heat to medium and add ginger, stirring for 30 seconds.
4. Add onions. Cook, stirring until softened. About 1-2 minutes.
5. 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.
6. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
7. Add the noodles and remaining 1/4 cup water to the pan.
8. Toss the noodles to coat with sauce. Cook until heated through about 2 minutes.

Chicken Fried Rice

Growing up, my dad always told me never order fried rice at Chinese restaurants since it’s basically leftover ingredients. He said if you want to eat leftovers, then stay home and make your own fried rice. I always have a good laugh to myself because now that my dad is in his 80’s he always orders fried rice over steamed rice at Chinese restaurants if given a choice.

There is some truth in what he said though. It is better to use day old rice rather than fresh steamed rice for this dish. Even though it is just my son and I at home now, out of years of habit, I still make enough rice for three of us. So I always have leftover rice to use. And if I do have leftover chicken, beef or pork I will add it into my fried rice. But you can always just add more vegetables and leave out the meat to make regular fried rice. Also, feel free to change up to any vegetable combination you like. I just used what I had on hand.

INGREDIENTS:

• 2 large eggs
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/2 onion, diced (I used red onion, but any type works fine.)
• 1/4 cup sliced mushrooms
• 1/4 cup frozen peas, defrosted
• 1/4 cup frozen corn, defrosted
• 1/2 cup snow peas, cut into thirds
• 2 cups cooked rice, cold
• 2 tablespoons low sodium soy sauce
• 1/2 tablespoon sesame oil
• 2 tablespoons ketchup (yes, you read that right.)
• 1 teaspoon pepper
• 1 cup cooked, shredded chicken
• 2 green onions, sliced for garnish

DIRECTIONS:

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and scramble or cut into shreds.
2. Heat oil in same skillet; add onion and other vegetables and saute until soft.
3. Then add rice, soy sauce, sesame oil, ketchup, pepper and chicken.
4. Stir fry together for 5 minutes or until rice and chicken are heated through. Add eggs and combine.
5. Garnish with diced green onions and serve immediately.

Shrimp and Vegetable Stir Fry

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.

INGREDIENTS:

• 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

SAUCE INGREDIENTS:

• 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

DIRECTIONS:

1. In a small bowl combine all the sauce ingredients. Whisk until cornstarch is dissolved. Set aside.
2. Add oil to a wok or large skillet over medium high heat.
3. Add carrots, onions, and sugar snap peas and stir and cook for 2 minutes.
4. Next add snow peas, mushrooms and water chestnuts and stir and cook for 1-2 minutes or until mushrooms become tender.
5. 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.
6. 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.
7. Serve immediately with jasmine rice.

 

Empress Chicken Wings

I love chicken wings of all types. Savory, sweet or spicy. Baked, fried, grilled or sauteed. So when Super Bowl Sunday came around, I decided to treat everyone to chicken wings. By everyone, I mainly meant me.  I made three different types. But these were my favorite of the evening.  They were savory and sticky and just a little bit spicy from the ginger and red pepper flakes.  And although these took a few steps, it is still a really easy recipe to make.

INGREDIENTS:

• 1 1/2 pounds chicken wings, disjointed, tips discarded
• 1/2 cup soy sauce
• 1/3 cup Chinese cooking wine
• 1 tablespoon ginger, minced
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1 cup water
• 3 teaspoons brown sugar
• 1 teaspoon ginger, minced for cooking sauce
• 2 green onions, diced separated in two piles

DIRECTIONS:

1. Combine the soy sauce, Chinese cooking wine, 1 tablespoon of ginger, garlic and red pepper flakes in a large bowl. Add the chicken wings and toss to coat. Cover and refrigerate for 1 hour.
2. Place cornstarch in a gallon size Ziploc type bag. Remove the chicken wings from the marinade. Be sure to reserve the marinade. Add chicken wings to the cornstarch in plastic bag.  Seal bag and toss or shake until all wings are completely coated in cornstarch.
3. Using a large skillet with cover, heat oil to medium heat. Add the chicken wings, working in batches if needed.  Brown chicken wings on all sides. 8-10 minutes per side. 
4. Remove chicken wings to a plate. Drain skillet of oil.  Place the skillet back on the burner and add the water, reserved marinade, brown sugar and 1 teaspoon of minced ginger. Stir to combine.
5. Add the chicken wings back into the skillet and sprinkle with half of the diced green onions.
6. Cover and simmer on low heat for 15-20 minutes or until the chicken is cooked through and tender.
7. Serve topped with pan sauce and remaining green onions as garnish.

To all those that celebrate the Lunar New Year, Gung Hay Fat Choy! Happy Year of the Monkey! Wishing you a year of happiness and health and delicious food!

Chinese Style Stuffed Bell Peppers

Ever since he was a baby, my son has been a picky eater. The only way I could get him to eat any type of meatloaf is if I formed the meatloaf into meatballs or stuffed it into vegetables. And it all had to be covered in some kind of sauce or gravy. Yet, he would eat most vegetables, but not any kind of meatloaf! Don’t get me started! Thus, this recipe was born.

INGREDIENTS:

• 1 pound ground pork
• 3 stalks green onions, finely diced; plus 1 stalk regularly diced for garnish
• 3 ounces of shiitake mushrooms, finely diced
• 1 can (8 ounce) water chestnuts, finely diced
• 1 egg
• 5 teaspoons cornstarch, divided 2 teaspoons for meat; 3 teaspoons for gravy
• 1/8 teaspoon minced ginger or ginger powder
• 2 teaspoons minced garlic or garlic powder
• 1 tablespoon sugar divided, 1/2 tablespoon for meat; 1/2 tablespoon for gravy
• 1/2 tablespoon sesame oil
• 1 tablespoon light soy sauce
• 1/2 tablespoon Chinese cooking wine (optional)
• 3 1/2 tablespoons black bean and garlic sauce, divided 1/2 tablespoon for meat; 3 tablespoons for gravy (can be found in most International Aisles at local grocery store)
• 2 large bell peppers (your choice of colors)
• 3 cups chicken stock
• 1/2 cup cold water

DIRECTIONS:

In a large bowl, place ground pork, green onions, mushrooms, water chestnuts, egg, 2 teaspoons cornstarch, ginger, garlic, 1/2 tablespoon of sugar, sesame oil, soy sauce, cooking wine, and 1/2 tablespoon black bean sauce. Mix well. Set aside. Preheat your oven to 350 degrees.

Cut bell peppers in half and discard seeds and white membrane. In a large pot of boiling water, blanch bell peppers for 5 minutes. Remove bell pepper halves from boiling water and place in casserole dish.

Stuff bell pepper halves with meat mixture. Be sure to pat down, so peppers are well stuffed.

Add chicken stock to a small pot. Turn heat to medium high. While waiting for chicken stock to boil, make a slurry in a small cup or bowl with 3 teaspoons cornstarch and 1/2 cup cold water, mix well. When stock comes to a boil, add 3 tablespoons black bean garlic sauce and 1/2 tablespoon sugar and stir. Then add slurry of cornstarch and water. Stir until gravy has thickened to consistency of syrup. Turn off heat.

Pour gravy (saving 1/4 cup for garnish) over stuffed bell peppers and into casserole dish. Cover casserole dish with foil and bake in oven for 45 minutes. Carefully remove foil when done. Garnish tops of bell peppers with green onions and reserved gravy.

Serve with rice to complete your meal.