General Tso's Chicken

Adapted from From Away

1/4 cup chicken broth (I used vegetable broth)

1 tablespoon soy sauce

1 tablespoon + 2 tablespoons rice vinegar

2 tablespoons hoisin sauce

2 teaspoon chili garlic sauce

2 teaspoons sesame oil

3 tablespoons sugar

1/3 cup + 2 teaspoons cornstarch, divided

1 pound boneless skinless chicken breasts, but into bite-sized chunks

EVOO (extra virgin olive oil) or canola oil for frying

3 cloves garlic, minced

1 teaspoon fresh ginger, minced

6-8 dried red whole chilies (I used 4 green chilies)

3 scallions, white and green parts, cut into half inch chunks

Directions:

In a small bowl, combine broth, soy sauce, 1 tablespoon of rice vinegar, hoisin, chili-garlic sauce, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth.

In another bowl, toss chicken chunks with 2 tablespoons of rice vinegar and a pinch of sea salt, and set aside to marinate for 15 minutes.

When ready to cook, toss chicken to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch; add a little more if coating seems moist. In a large skillet over medium heat, heat about 1/4 cup of oil. Add chicken and cook, stirring often, until chicken is cooked through and brown on all sides.  Remove from skillet and drain on paper towels.

Pour most of the oil out of the skillet, until only a thin coating remains in the pan. Add garlic and ginger to pan and stir until fragrant, about 15 seconds. Add whole chilies, chicken pieces, and scallion pieces, and toss to combine. Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken. Top with more sliced scallions and serve immediately with white rice.  Enjoy!

Read more...

Spicy Asian-Style Chicken Burgers with Sweet Chili Sauce

No picture taken when I made this recipe 2 months ago...next time. 

Inspired by Once Upon a Plate 

Chicken Patties

1 pound ground chicken  

2-3 tablespoons EVOO (Extra Virgin Olive Oil)

2 tablespoons panko (Japanese breadcrumbs)

1 medium size apple, peeled and diced  (preferably organic Granny Smith)

1 tablespoon fresh ginger root, finely grated

freshly crackled pepper 

2 teaspoons pepper hot sauce (more if you like spicy)

1 garlic clove, finely minced

1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest

1 tablespoon soy sauce

1 tablespoon scallions, sliced (white and green parts)

2 to 3 tablespoons cilantro leaves, chopped

Spicy Mayo Spread (See the recipe below)
Cole slaw for garnish (optional)

Sweet Chili Sauce to taste for garnish (It's a MUST or the burgers won't be tasty without the sauce)

Spicy Mayo Spread
1/2 cup light mayonnaise, mixed with 1 teaspoon hot sauce.

Directions:

Add the ground chicken in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat.  Divide the mixture into 4 regular-size patties.  Chill in refrigerator for at least 1 hour or more (this step is necessary to firm the patties so they hold their shape while cooking---no egg to bind them in this recipe)  

Preheat a heavy frying pan over medium heat. Add EVOO and add patties to hot oil (don't crowd). Cook for 6 to 7 minutes on each side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked.  Transfer them to a plate and keep warm by tenting with foil.

To assemble, toast buns halves until golden.  Spread the spicy mayo over toasted bun bottoms.  Place a pattie over spicy mayo; top with cole slaw (optional) and sweet chili sauce.  Repeat with the remaining patties and serve immediately.  Enjoy!

Read more...

Quick Asian-Style Kung Pao Chicken

Adapted from For the Love of Cooking

1 pound skinless, boneless chicken breast, cut into bite sized cubes

1 tablespoon cornstarch

2 teaspoons sesame oil

4 green onions, chopped

3 garlic cloves, minced

1-2 teaspoon fresh ginger, grated

1 teaspoon crushed red pepper flakes (more or less depending on your taste)

4 tablespoons soy sauce
4 tablespoons rice vinegar
1-2 teaspoons organic sugar

3/4 cup roasted peanuts

Directions:

Combine chicken and cornstarch in a bowl and toss until coated. Combine soy sauce, rice vinegar, sugar in another bowl and stir to dissolve sugar. Set aside. Heat a wok with sesame oil over medium heat. Once the wok is heated to the point of smoking, add the chicken and stir fry until no longer pink inside. Remove the chicken from the wok and set aside.

Add the garlic, ginger, red pepper and green onions to the wok and stir fry for 30 seconds, stirring constantly.  Add the soy sauce, vinegar, and sugar mixture to the wok along with the cooked chicken and peanuts. Coat the chicken and peanuts with sauce and heat on low thoroughly. Serve over white rice or fried rice.  Enjoy!

Read more...