Chicken Yakisoba

½ head green cabbage 
1 medium yellow onion 
2 medium carrots 
1 small crown broccoli 
2 inches fresh ginger 
1 large chicken breast 
2 Tbsp vegetable oil 
2 (3 oz.) packages ramen noodles
seasoning packets discarded 
1 tsp sesame oil
¼ cup soy sauce 
¼ cup worcestershire sauce
2 Tbsp ketchup 
(up to) 1 Tbsp sriracha hot sauce
1 Tbsp sugar

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. Add the chicken strips and cook until they are no longer pink (about five minutes).

1. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

1. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

* I got this recipe from budgetbytes We added more hot sauce to our own bowls and also some cashews tasted great and was simple to make.

Korean Rice Bowls (Bibimbap)

1-1/2 cups Korean rice 
1/4 cup rice vinegar
3 Tbsp soy sauce
1 Tbsp peeled, minced fresh ginger
3 cloves garlic, minced
1 Tbsp cornstarch
2 tsp sesame oil
2 tsp Sriracha (use less if you don't like spicy)
1 zucchini, cut into matchsticks
1 med onion sliced thin
1 cup shredded carrots
1 lb lean ground beef 
4 large eggs fried

1.Prepare the rice: Combine 2 cups water and rice in a medium saucepan. Bring to a slow boil over medium-high heat, cover, and reduce heat to low. Allow rice to simmer for 20 minutes. Let stand ten minutes or until ready to serve.
2.Meanwhile, combine the rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil, and Sriracha in a small bowl. Reserve.
3.Coat a large nonstick skillet with cooking spray. Add the vegetables and 3 Tbsp water. Season liberally with salt and pepper. Cook over medium-high heat for 5 minutes, or until softened. Remove to a bowl and cover to keep warm.

4.In the same skillet, brown the ground beef for 4-5 minutes, breaking it apart with a spoon. Add the sauce mixture and cook two minutes more.

5.Meanwhile, in a second skillet, fry eggs until they're cooked over-medium. Season with salt and pepper, and transfer to a plate.
6.To assemble bowls: Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.

Asian Glazed Chicken (slow cooker)

1/2 cup soy sauce

1/2 cup balsamic vinegar

4 teaspoons sugar

3 cloves garlic, crushed

1/2 teaspoon ground ginger

1 tablespoon Sriracha hot sauce (more of less, depending on how hot you like it)

1/2 cup water

3-4 boneless skinless chicken breasts (or thighs)

2 tablespoons cornstarch

1 tablespoon water

2 tablespoons green onions, finely chopped

1 teaspoon sesame seeds

 

 

1.Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.

2.Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.

3.Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).

 

4.Shred chicken and add back into liquid in slow cooker.

5.Serve over rice, topped with green onions and sesame seeds.

 

* got this recipe from sixsistersstuff. I was not a big fan of the sauce on this chicken but the rest of my family loved it.

Baked General Tso Chicken

2 -3 pounds boneless chicken thighs or breasts, cut in strips
1 egg + 2 tbsp water whisked together to make an egg wash

Combine

1 cup flour
½ tsp black pepper
¼ tsp cayenne pepper
3 tbsp ground ginger
2 tsp salt

1.Dip the chicken pieces in the egg wash then dredge them in the flour mixture. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.

2.While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.

In a small bowl, mix together

4 tbsp soy sauce
4 tbsp rice wine vinegar
¼ cup water
2 tbsp toasted sesame seed oil
2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot)
½ tsp salt
2 tsp corn starch
3 cloves minced garlic
3 tbsp freshly grated ginger

Set this mixture aside

In a medium saucepan boil together

1 cup sugar
¼ cup water

1.Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.

2.Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.

3.Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.




*  This recipe was so yummy the whole family loved it. I only used about 1/2T hot sauce so that it was not to spicy for the kids and they ate it up. My sauce did not turn into a glaze it was more just a sauce that we poured over the chicken. But it had amazing flavor and was super easy to make. The leftovers were also yummy. I got this recipe from nlrockrecipes

Baked Egg Rolls

Egg Roll Wraps (1 lb or approx 20 sheets)
La Choy bean sprouts 1 14 oz can, drained
sliced water chestnuts, 1 can drained and chopped
1 head cabbage chopped
1 c grated carrots
1 chopped red bell pepper
3 green onions, chopped
1 c white rice, cooked
1/8 tsp onion salt
1/8 tsp garlic powder
1/2-1 clove garlic
2T soy sauce
4T chicken broth
1/2 tsp ginger
2 tsp sesame oil
2 packs splenda
salt and pepper to taste
1/2 cup cooked rice

1.Spray Pam in the bottom of a non-stick pan. Add 2 teaspoons sesame oil. Heat on medium high and add vegetables. Add fresh grated ginger, 2 T soy sauce. 4 T chicken stock. Saute. Remove from heat. Salt and pepper to taste. Then add the onion salt,garlic and garlic powder. Add 2 packets Splenda. And cooked rice. Mix well
 2.At this point, you'll want to taste the filling  to see if needs more soy sauce, salt, pepper, or chicken stock.

3.Preheat oven: 400 degrees.
4.Pour an inch of water into a small bowl. You'll need this to seal the edges of the rolls.
Find a large cutting board or spread waxed paper onto your counter. One at a time, peel back an egg roll wrap and set on the board. The wrap will resemble a diamond. (Note: the wraps are very thin and fragile and will tear.) Spoon in a tablespoon or two of filling in the center of the wrap. Roll once, maybe twice , then fold the sides, dabbing water on the edges so they'll seal--and all you need is a dab. Continue rolling. Add water on the final edge and seal. Set roll in pan. Continue filling, folding, sealing, and rolling.

5.Spray rolls on all sides with Pam. Bake 20 minutes or until golden. Turning over after 10 min.

Each Roll has approximately 65 calories. This batch will make 18-20 rolls.

Baked Sesame Chicken

20 oz. raw boneless skinless lean chicken breast, chopped into bite-sized pieces
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup fat-free liquid egg substitute
1/2 cup whole-wheat flour, divided
1/2 cup fat-free chicken broth
2 tbsp. cornstarch
4 tbsp. sugar-free pancake syrup
4 tbsp. seasoned rice vinegar
2 tbsp. ketchup
1 tbsp. lite/low-sodium soy sauce
1 tsp. sesame oil
1 tsp. crushed garlic
2 tsp. sesame seeds
4 tbsp. thinly sliced scallions


1.Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.Place chicken in a bowl, season with salt and pepper, and cover with egg substitute. Toss to coat and set aside.

2.Place 4 tbsp. flour in another bowl. Use a fork to transfer half of the chicken to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat chicken with flour, and then transfer to the baking sheet. Wipe the bowl clean, and then repeat with remaining flour and chicken.

3.Bake chicken in the oven until fully cooked, about 10-15 minutes.

4.Meanwhile, to make the sauce, combine broth with cornstarch in a small nonstick pot and stir to dissolve. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well and bring to medium heat on the stove. Stirring often, cook until thick enough to coat a spoon, 2 - 3 minutes. Set aside.

5.Place cooked chicken in a bowl, top with sauce, and toss to coat. Sprinkle with sesame seeds and scallions.

MAKES 4 SERVINGS

Serving Size:  about 1 cup
Calories: 288
Fat: 4g
Sodium: 815mg
Carbs: 24g
Fiber: 2.25g
Sugars: 6g
Protein: 37g

Slow Cooked Broccoli Beef

1 lb uncooked lean & trimmed thin cut boneless top round steak
1 cup fat free beef broth
½ cup low sodium soy sauce
1/3 cup brown sugar
1 T sesame oil (found by the other Asian products)
3 garlic cloves, minced
2 T cornstarch
2 cups frozen broccoli florets/pieces, unthawed


1.    Combine the broth, soy sauce, brown sugar, sesame oil and garlic in your slow cooker and stir together to combine. Add the uncooked beef pieces and mix until the beef is covered by the liquid.
2.    Turn crock pot temperature to low and cover. Cook for 4 hours until the beef is cooked through.

3.    Remove 4 tablespoons of the liquid from your slow cooker to a bowl and stir in 2 tablespoons of cornstarch. Once combined, add the cornstarch mixture back into the slow cooker and mix in thoroughly. Add the frozen broccoli and stir in. Re-cover the slow cooker and cook on low for another half hour.

Yields 4 (1 cup) servings.Not including Rice 305 calories, 20 g carbs, 11 g fat, 29 g protein, 1 g fiber

Citrus Veggie Stir Fry

1 tablespoon cornstarch
1 cup orange juice 
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon grated orange peel 
1/2 teaspoon ground ginger 
1/8 teaspoon hot pepper sauce 
1 cup sliced carrots 
1 cup julienned sweet red pepper 
1 cup julienned green pepper 
1 tablespoon canola oil 
1 cup sliced fresh mushrooms
 2 cups fresh or frozen snow peas 
1/2 cup sliced green onions 
1/3 cup salted cashews 
4 cups hot cooked rice ( I used brown rice)

1.In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender.  

2.Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews.

 Serve with rice. Yield: 4 servings.

Nutritional facts One serving (1 cup vegetable mixture with 1 cup rice) equals 400 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 97 mg sodium, 71 g carbohydrate, 5 g fiber, 9 g protein.

*  I thought that this was pretty good not one of my favorite stir fry  but not horrible.I think that it was the balsamic vinegar that was kinda weird for me My family all liked it I give it a 4

Garlic Chicken with Green Beans

1 lb. boneless, skinless chicken breasts
2 tbsp. soy sauce
2 tsp. rice wine
1 tsp. toasted sesame oil
2 tsp. cornstarch
1 tsp. sugar
2 tbsp. vegetable oil
1 cup onion, peeled, cut in 1/2-in. wedges
2 tbsp. garlic, minced
1 tsp. black-bean sauce
12 oz. green beans, trimmed, cut in 3-in. pieces
1 cup red bell pepper, large dice
hot cooked rice or noodles (for serving)

1.Slice chicken breasts into 1/4-in. strips; place in medium bowl.

2.Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.

3.Heat vegetable oil in wok (or large nonstick skillet) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove the cooked chicken from the wok and keep warm.

4.Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 cup water, cover, and cook 3 minutes or until vegetables are tender-crisp. 

5.Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.

6.Place in serving dish; serve immediately with rice or noodles.

* We all really enjoyed this recipe it took me a while to find the black bean sauce but I finally found a garlic black bean sauce at an Asian market and it tasted great. Be sure to add it to this recipe. I think that if I made it again I would even add a little more to it. But other then that everyone liked it I give it a 4 1/2

Baked Orange Chicken

2 lbs chicken,cut in cubes
1/2 c flour
1 tsp garlic powder
1/2 tsp pepper
2 tbsp butter

1 1/2 c water
1/4 c + 2 tbsp fresh orange juice
1/3 c rice vinegar
2 1/2 tbsp soy sauce
1 tbsp orange zest
3/4 c br sugar
1/2 tsp finely minced ginger
1 tsp minced garlic
3 tbsp cornstarch
1/4 c water

1.Heat oven to 350. Melt butter and put into baking pan. Put chicken,flour,garlic powder and pepper in a plastic bag and shake. Put chicken in a single layer in pan and bake for 30 min.

2.In a saucepan combine water,vinegar,soy sauce,juice and rind. Stir over med heat,add sugar,ginger and garlic. Bring to a boil,then add cornstarch mixed with water. Boil to thicken.

3.Pour over chicken and bake another 1/2 hr basting every now and then.

4.Serve over rice and sprinkle with green onion.(optional)

* We liked this pretty good it does have a stong orange flavor and is juicy from baking it. It also came together pretty fast it was ok not a favorite I give it a 4 I got this recipe from hunwhatsfordinner she has lots of yummy recipes

Egg Roll Stir Fry

1 lb. ground turkey, beef or chicken (I used ground Chicken)
1 head of cabbage
Bok choy
3 - 4 medium carrots
1/2 onion, chopped
3 garlic cloves, minced
2 heaping tsp. ginger
1 tbsp. sesame oil
4 - 5 tbsp. soy sauce
2 tbsp. seasoned rice vinegar
1/2 tsp. fresh pepper

1.Shred cabbage with a serrated knife.  Next, chop the bok choy and shred carrots.  Set veggies aside. 

2.Brown meat with the diced onions and garlic.  Then add the cabbage bok choy and carrots.  Add the ginger, oil, soy sauce, vinegar and pepper.  Toss as best you can and cover and cook over medium heat until cabbage has wilted, stirring occasionally.  Cook for about 15 - 20 minutes until it's desired consistency.

* You need a large pan for this I used a wok and it was full before all the veggies cooked down. I also fried up some stliced egg roll wrappers to add to the top for some crunch and to top off the egg roll flavor. This was really good the whole family liked it and I am sure that you can add any other veggies that you would like. I give it a 4

Bourbon Chicken and rice

2 lbs boneless chicken breasts, cut into bite size pieces
1 - 2 tablespoons olive oil
1 garlic clove, crushed
1/4 tsp ginger
1/2-3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar

2 tbs ketchup

1 tbs cider vinegar

1/2 cup water

1/3 cup low sodium soy sauce

Steamed rice

1.Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned.  Remove chicken.  Add remaining ingredients, heating over medium heat until well mixed and dissolved.  Add chicken and bring to a hard boil. 

2.Reduce heat and simmer for 20 minutes.

* This chicken was so good my son said that it tasted better then chicken that he gets from Panda Express lol I will for sure make this again it gets a 5 on the scale

Baked Sweet and Sour Chicken

Chicken:3-4 boneless chicken breasts
salt & pepper, to taste
1 cup cornstarch
2-3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

1.Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste.

2.Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish.

3.Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.

4.Bake for one hour and during the baking process you will need to turn and stir the chicken every 15 minutes.

* I got this recipe from http://www.sixsistersstuff.com/2012/03/baked-sweet-and-sour-chicken-recipe.html when I saw it I knew that I wanted to try it. What I loved about it was not only is it baked and not fried but its also a sweet and sour chicken that doesn't have any pineapple juice. Sadly I am allergic to pineapple and so there are not many recipes I see for a sweet and sour that doesn't have it. The whole family loved this it had great taste. I ended up using 3 eggs to coat all the chicken and it turned out amazing. I am pretty sure that I will be making this again I give it a 4 1/2