Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Friday, April 15, 2011

Cashew Chicken Stir-Fry

This recipe came from our friend in Potsdam, NY. We call him "the renaissance man" and for good reason. Think of anything. He can do it. Cook? Bake? You bet. Amazing musician? Incredible. Historian? He'll make you feel as though you were there. Biologist? Doctor? Yup. Yup. He is quite amazing. He shared a whole recipe book with us and I use it very often.

For the vegetables you can use whatever you have available, he recommends a combination of onion, carrots, cauliflower, bamboo shoots, bean threads, and bean sprouts. When I made this tonight I used: broccoli, carrots, onions, green beans, endive hearts, mushrooms, celery, snow peas and red pepper. I love stir-fry!!!


Cashew Chicken Stir-Fry

Cut 1 lb. Chicken (it is easier to do if it is partially frozen) Cover with marinade ingredients and set aside. (You can do this the night before or a few hour before you are going to cook and leave in refrigerator in a sealed bag.

Marinade:

1/3 cup soy sauce

1 tsp fresh ginger, grated

2 Tbsp oil

grated rind of an orange

1 clove garlic, minced

¼ tsp Chinese 5 Spice (opt) (I squirt in a little Sriracha Chili Sauce- the kind with the rooster on it- careful! a little goes a long way!)

Chop up vegetables and set aside in piles according to cooking time.

Order for cooking vegetables: (By the way, this is a great resource for when you are cooking any stir-fry!)

  • Put in first:

onions

ginger

garlic

  • Longest cooking veggies:

Cabbage

Carrots

Broccoli

Cauliflower

  • Shorter cooking veggies:

Summer squash/ zucchini

Green beans

Celery

Bean Threads (soak in water for a few minutes first)

  • Add to heat through:

Leeche nuts

Bamboo shoots

Mushrooms

Mini-corn

Egg

  • Add off the heat:

Snow peas

Bean sprouts

Sesame oil

Nuts

Prepare sauce ingredients and set aside.

Sauce:

½ cup chicken stock (or chicken base in water)

juice of one orange (1/3 cup)

1 Tbsp corn starch

Heat up some oil in a wok or large pan. Cook chicken over the highest heat about 1/3 cup at a time just until it is cooked. (I never do this. I always just do it all at once.) Set aside, covered. Next add veggies in longest cooking first. Cook over highest heat stirring constantly. Push veggies to the side and pour in sauce ingredients. As soon as the sauce comes to a boil, stir it into the veggies that were pushed to the side and add the chicken. Taste to correct seasonings. Stir in any “off the heat” ingredients and serve at once. (This means the cashews! I just chop them up a little and throw them in. Once I forgot the put the cashew in. It wasn't so much Cashew chicken stir fry!)

Tuesday, April 12, 2011

Asian Lettuce Wraps


Here is yet another recipe that I tried from Our Best Bites. We really enjoyed this one. Kenneth and myself, that is. The kids? Not so much. It was very hard for them to hold and keep the mixture in the lettuce leaves, which rip and break when little hands mangle them. So, not a meal I will make for them. Luckily, my kids like oatmeal. That is always our fall-back meal if what I made is too spicy for them or really not kid appropriate. They are happy as clams to just eat their oatmeal.
One other thing I really liked about this is that it was great for left-overs. Kenneth and I enjoyed these for lunch for 2 or 3 days. The chicken mixture tasted great reheated in the microwave, the dipping/drizzling sauce kept well in the fridge, as did the rinsed lettuce leaves in a gallon zip-lock baggie.
The gals at Our Best Bites actually found the recipe in Cooking Light and adapted it a little. I followed the recipe exactly as they wrote it and it was fabulous. I even ground my own chicken in my food processor, which worked like a charm! One down side, it is rather time consuming prepping the fresh vegetables. But, good things take time. I chopped and grated my vegetables and even ground my chicken during nap time, so it actually came together quite quickly at dinner time. I highly recommend doing the prep work earlier in the day if possible, so it doesn't seem like quite a chore right before dinner. And, you can do all that work knowing it will feed you for a few days. Here is the link on Our Best Bites. Enjoy!

Asian Lettuce Wraps
Recipe by Our Best Bites

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.

To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.

Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.

Tuesday, April 20, 2010

Chicken Fajitas


This is one of my tried and true recipes. I got it about 5 years ago from a coworker and have enjoyed making it ever since. She got it from Taste of Home Magazine. I have tweeked it slightly. Kenneth absolutely LOVES this meal and my girls eat it happily. (I love it, too, of course) And. . .leftovers are great! I hope you all enjoy!

Chicken Fajitas

(Taste of Home)


4 Tbls. vegetable oil, divided
2 Tbls lime juice + zest of one lime (under duress you may use bottled lemon or lime juice, I have used all the above. The original recipe said lemon juice)
1 1/2 tsp seasoned salt
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes (I use less when making it for the kids, like 1/8 of a tsp or less)
1 1/2 lbs. boneless chicken breast cut in strips (For the picture above I used just one large breast)
1/2 med. red pepper cut in strips (I use a whole one)
1/2 medium green pepper cut in strips (I use a whole one)
4 green onions, thinly sliced (I usually leave this out, unless I happen to have some around)
1/2 cup thinly sliced onion (I use however much I feel like using)
Chopped Cliantro, Shredded Cheese, Salsa, Sour Cream and Tortillas


In large resealable plastic bag, combine 2 Tbsp oil, lime juice, zest and seasonings. Add chicken, seal and turn to coat. Refrigerate for 1-4 hours. In a large skillet sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm. In same skillet, cook chicken and marinade over med-high heat for 5-6 minutes or until meat is cooked. Return peppers and onions to pan and heat through. Serve with tortillas and toppings.
Yield: 6 servings.