Orange Chicken Sandwich

 This orange chicken is great as a sandwich or served over some rice.  I like to add dill pickles to may sandwich. 

ORANGE CHICKEN SANDWICH

(makes 4)

Orange Sauce Ingredients:

*1/2 cup honey

*zest from one large orange

*juice from one large orange (about 1/4 cup)

*1-2 tablespoons sriracha 

*1/2 cup rice wine vinegar

*3 tablespoons soy sauce

*1/2 cup freshly squeezed lemon juice

*1 tablespoon freshly grated ginger

*2 tablespoons sesame oil

*2 tablespoons cold water

*1 tablespoon corn starch

Chicken Ingredients:

*2 large eggs

*1/2 cup milk

*1 tablespoon sriracha 

*1 cup all-purpose flour

*sesame seeds

*4 boneless, skinless chicken breast, pounded to about 1/2 inch thick.

*Vegetable oil (enough for frying in)

*4 hamburger buns, toasted 

Veggie Topping Ingredients:

*1/2 cup cabbage, shredded

*4-6 hashishes, sliced thin

*4 scallions, sliced thin

*1 jalapeno pepper, sliced thin

*1/2 cup freshly squeezed lemon juice

*1 tablespoon rice wine vinegar 

*1 tablespoon sesame oil

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

Sauce Ingredients:

*1/2 cup mayonnaise 

*2-3 tablespoons sambal chili sauce

*1 chopped scallion (or green onion tops)

*1 tablespoon freshly squeezed lemon juice 

*1/4 teaspoons ground black pepper 

Sauce Directions:

~In a small bowl, mix 1/2 cup mayonnaise, 2-3 tablespoons sambal chili sauce, 1 chopped green onion top or scallion, 1 tablespoon freshly squeezed lemon juice, and 1/4 teaspoon ground back pepper until well combined.

~Cover and refrigerate for at least 1/2 hour (I like to let mine refrigerate for 3-4 hours).

Veggie Topping Directions:

~In a medium bowl, mix 1/2 cup shredded cabbage, 4-6 thinly sliced radishes, 1 thinly slice jalapeño pepper (optional), 1/2 cup freshly squeezed lemon juice, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper until veggies are well coated.

~Cover and refrigerate for a least 1/2 hour.

Chicken directions:

~In a medium bowl, whisk 2 large eggs, 1/2 cup whole milk, and 1 tablespoon sriracha until well combined.

~In another medium bowl, add 1 cup flour.

~Dip chicken breasts into flour and shake off excess flour.

~Dip into egg mixture and shake off excess.

~Repeat the flour & egg mixture dredging process once more.

~Place on a plate and set aside.

Orange Sauce Directions:

~In a large skillet,  whisk 1/2 cup honey, zest from one large orange, juice squeezed form one large orange, 2 tablespoons sriracha, 1/2 cup rice wine vinegar, 3 tablespoons soy sauce, 1/2 cup freshly squeezed lemon juice, 1 tablespoon freshly grated ginger, and 2 tablespoons sesame oil.

~Place over medium high heat and bring to a boil, stirring often.

~Allow to come to a full rolling boil for 1 minute.

~In a small bowl whisk 1 tablespoon corn starch and 2 tablespoons cold water together until mixture is smooth.

~Whisk slurry into orange juice mixture, until well incorporated.

~Turn heat down to a simmer and stir often as you cook the chicken

~Season both sides of chicken beast with salt and pepper.

~In another large skillet, add enough vegetable oil to fill the bottom abut 2 inches deep.

~Once oil is hot, carefully add prepared chicken breast.

~Cook for about 3-5 minutes on one side and then flip a cook for another 3-5 minutes or until chicken is done.

~Remove chicken from oil and place into the orange sauce, flipping so that both sides are coated.

~Remove from skillet and place on a plate and then sprinkle with desired amount of sesame seeds.

Let's Put It Together:

~Toast the insides of the hamburger until a golden brown.

~Spread a little bit of the mayo sauce over the toasted side of the bottom bun.

~Add desired amount of  veggie topping.

~Add a chicken breast and some of the orange glaze.

~Spread a little more mayo sauce over chicken and add the top bun .

Pineapple Chicken and Rice

 This is a super quick recipe to make.   About 30-15 minutes from start to finish.

PINEAPPLE CHICKEN AND RICE

(serves 4)

Ingredients:

*1 cup rice

*2 cups water

*3 cups boneless, skinless chicken breasts cup into chunks

*2 tablespoons cornstarch

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*3 tablespoon vegetable oil

*1 (15 ounce) can pineapple chunks in juice (or about 1 cup fresh pineapple)

*1 1/2 cups pineapple juice (or the juice from the can)

*2 tablespoons light brown sugar

*2 tablespoons soy sauce 

*1 tablespoon tomato paste

*1 tablespoon sesame seeds

*1 red bell pepper, chopped into chunks

*1 medium yellow onion, peeled and chopped into wedges

*2 garlic cloves, minced

*1 teaspoon minced giner

Directions:

~In a large bowl, add 2 chopped up chicken breasts, 2 tablespoons corn starch, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon garlic powder.  

~Mix until chicken is well coated.

~In a medium saucepan put 2 cups water and 1 cup rice and cover.

~Bring to a boil over medium high heat.

~Once boiling reduce heat to simmer and cook for 20 minutes or until rice is tender (longer if using brown rice).

~Once you reduce heat to simmer, heat up a large skillet over medium heat.

~Add 3 tablespoons vegetable oil.

~Once oil is hot add chicken and cook until chicken is a golden brown, stirring often (about 5 minutes).

~In a small bowl, whisk 1 1/2 cups pineapple juice, 2 tablespoon light brown sugar, 2 tablespoons soy sauce, 1 tablespoon tomato paste, 2 minced garlic cloves, 1 teaspoon minced ginger and 1 tablespoon sesame seeds until well mixed.

~Add 1 sliced onion, and 1 chopped red bell pepper into pan with chicken.

~Sauté for about 3 minutes.

~Add in 1 cup pineapple chunks and cook for 2 minutes.

~Stir in sauce and mix in well.

~Continue cooking for 5-8 minutes or until sauce has reduced down and has thickened up (it will become caramelized).  

~Dish up rice and serve chicken mixture over top.

Bang Bang Chicken Kabobs

This may be one of my favorite Chinese foods.    I especially like to make them on the grill.

BANG BANG CHICKEN KABOBS

(serves 4)

Bang Bang Sauce:

*1 cup Mayonnaise 

*1/4 sweet chili sauce (I make my own)

*1 tablespoon honey

*hot sauce if you want more heat

Kabob Ingredients:

*1 -1/2 pounds boneless, skinless chicken breast or thighs, cut into chunks

*2 tablespoons of garlic and herb seasoning 

*2 garlic cloves, minced

*1 1/2 teaspoons paprika

*1 tablespoon light brown sugar (or honey)

*1/4 cup mayonnaise 

*1/4 cup sweet chili sauce

*1/8 cup olive oil

*1/2 teaspoon salt

*1 teaspoon ground black pepper 

*1 green bell pepper, cut into large chunks

*1 red bell pepper, cut into large chunks

*1 large onion, cut into large large chunks

Bang Bang Sauce:

~In a small bowl, whisk 1 cup mayonnaise, 1/2 cup sweet chili sauce, and 1 tablespoon honey.

~If you want more spice, but desired amount of hot sauce in it.

~Cover and refrigerate for at least one hour.

Kabob Directions:

~In a gallon sized zip-loc bag or a large bowl, mix, 2 tablespoons garlic & herb seasoning, 1 1/2 teaspoons of paprika, 1 tablespoon brown sugar, 1/4 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoon olive oil, 1/2 teaspoon salt and 1 teaspoon ground black pepper.

~Add in chicken and mix until well coated.

~Seal the bag or cover the bowl with plastic wrap and allow to marinate for 1-4 hours.

Let's put it together:

~If using metal skewers, spray them with cooking spray.  If using wooding skewers, soak them in water for an hour before use.

~Spray grill with cooking spray and heat to medium high or turn oven to broil (use the middle rack).

~Thread skewers with chicken, onions and peppers (add tomatoes & mushrooms if desired).

~Place skewers on prepared grill and cook for 5-10 minutes per side or until chicken is done and veggies are tender  

                                                           or  

Use a roasting pan with a rack or a broiler pan and place skewers in pan.  

Preheat oven to broil.

Place on middle rack and boil for 8-10  minutes, flip and cook for another 8-10 minutes  or until chicken is done and veggies are tender.

~Remove from grill or oven and brush bang bang sauce over them.

~Serve as is, over rice, or with roasted potatoes.  

Bang Bang Sauce

 This is made for chicken, but it's also good over burgers or even dipping veggies in it.

BANG BANG SAUCE

(makes 1 1/2 cups)

Ingredients:

*1 cup Mayonnaise 

*1/4 sweet chili sauce (I make my own)

*1 tablespoon honey

*hot sauce if you want more heat

Directions:

~In a small bowl, whisk 1 cup mayonnaise, 1/2 cup sweet chili sauce, and 1 tablespoon honey.

~If you want more spice, but desired amount of hot sauce in it.

~Cover and refrigerate for at least one hour.

Asian Chicken Salad

Yummy!  What a great salad.  Add more veggies to it if you want or delete what you don't like.

ASIAN CHICKEN SALAD

(serves 4)

Marinade Ingredients:

*4 boneless, skinless chicken breast (1/2 inch thick)

*2 tablespoons freshly squeezed lemon juice

*2 tablespoons olive oil

*1/2 teaspoon salt

1/2 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

Dressing Ingredients:

*1/2 teaspoon grated garlic (about 1 clove)

*1 1/2 teaspoon grated ginger

*2 teaspoons granulated sugar

*1 1/2 teaspoon soy sauce

*3 tablespoons rice vinegar

*1 tablespoon sesame oil

*4 tablespoons olive oil

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Salad Ingredients:

*2 (5 ounce containers) mixed greens

*1 cup slaw mix

*1 red bell pepper, sliced thin

*1 small cucumber, sliced thin

*1 small carrot, peeled and sliced thin

*1 celery stalk,  sliced thin

*2 radishes, sliced thin (optional)

*3-4 green onions, sliced thin (include the tops)

*1/2 cup chow mein noodles

*sesame seeds

Marinade Directions:

~Mix all marinade ingredients together in a medium bowl or zip loc bag.

~Place chicken in marinade and coat chicken.

~Cover bowl or zip up bag and refrigerate for at least 4-8 hours.

Dressing Directions:

~Mix all dressing ingredients together and refrigerate for at least 2 hours (I make this when I do the marinade).

Making the Salad:

~Grill the chicken over medium heat for about 4 minutes per side or until chicken his done (internal temperature 165 degrees).

~Remove from pan and cover for 10 minutes.

~In a large bowl, mix the salad ingredients.

~Pour on desired amount of salad dressing and mix well.

~Plate salad.

~Cut up chicken in thin strips and place on top of salad.

Pepper Steak

This is normally served with rice, but it's great with pasta or potatoes.  Quick meal to make.

PEPPER STEAK

(serves 4)

Marinade Ingredients:

*1 pound sirloin steak or strip steak, sliced against the grain thinly

*2 tablespoons rice wine vinegar

*1 tablespoons soy sauce

*1 teaspoon Worcestershire sauce

*2 teaspoons ground ginger

*2 tablespoons corn starch 

Pepper Steak Ingredients:

*2 tablespoons olive oil 

*1 tablespoon olive oil

*2 red bell peppers, sliced thin

*2 green bell peppers, sliced thin

*1 large onion, sliced thin

*4 garlic cloves, minced

*2  medium tomatoes, chopped (optional)

*1/2 cup beef stock

*1 tablespoon soy sauce

*1/2 tablespoon rice wine vinegar

*1 tablespoon Worcestershire sauce

*1 teaspoon ground black pepper

*white rice, cooked

Marinade Directions:

~Place 1 pound steak, 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 2 teaspoons ground ginger, and 2 tablespoons corn starch into a large zip-loc bag and seal.

~Refrigerate for 3-4 hours.

Pepper Steak Directions:

~In a small bowl, whisk 1/2 cup chicken stock, 1 tablespoon soy sauce, 1/2 tablespoon rice wine vinegar, 1 tablespoon Worcestershire sauce and 1/2 tablespoon  sesame oil/olive oil together.

~Remove steak from marinade and discard marinade

~Heat 2 tablespoons sesame oil in a wok or large sauté pan.

~Once oil is hot (starts to smoke a little) add steak.

~Cook steak until no pink on the outside.

~Remove steak and set aside.

~Add 1 tablespoon peanut oil

~Add in 2 sliced red bell peppers, and 2 sliced green bell peppers, and 1 large sliced onion.

~Cook and stir until veggies start to soften (3-4 minutes).

~Stir in 4 minced garlic cloves and cook for 1 minute.

~Add in 2 chopped tomatoes and cook for another minute (optional).

~Add steak, beef stock mixture, pepper and stir.

~Turn heat down to low.

~Cover and simmer for 5-10 minutes, or until sauce thickens up.

~Remove and serve over rice.

Hint:

`if you don't have rice vine vinegar, use apple cider vinegar.

Naan Bread

 I love this bread.   Especially when it's warm.   I like to put garlic butter on it (sometimes I like to sprinkle a little parmesan cheese on it), but you can leave it plain, or add cinnamon sugar to it. 

Garlic Butter

Cinnamon Sugar

NAAN BREAD 

(makes 8)

Ingredients:

*1 cup warm water (not hot)

*2 tablespoons granulated sugar or honey

*2 1/4 teaspoons active dry yeast

*3 1/2 cups all-purpose flour

*2 teaspoons salt

*1/4 cup plain yogurt

*1/2 teaspoon baking powder

*1 large egg

Directions:

~In a large mixing, lightly whisk water, honey/sugar, and yeast together.

~Let stand for 10-15 minutes or until it proofs (mixture will become foamy).

~Using a dough hook, knead in flour, yogurt, salt, baking powder, and egg on low for 3-4 minutes.

~Grease a large bowl.

~Place the dough into greased bowl, turning it so all sides get greased.

~Cover with plastic wrap or a clean damp towel and allow to rise in a warm draft free area for 1-2 hours or until dough is doubled in size.

~Remove dough from pan and place on a lightly flour surface.

~Shape the dough into a circle and cut into 8 equal pieces.

~Roll each piece into a ball.

~Roll each ball into an oval about 1/4 inch thick.

~Cover rolled out dough with a clean damp towel to keep dough from drying out as you are working on the others.

~Heat up a heavy skillet (I think cast iron works best) over medium-high heat.

~Add rolled out dough into hot pan.

~Cook until the dough starts to bubble and the bottom is a golden brown.

~Flip dough and cook another 35-45 seconds, or until the other side is a golden brown.

~Remove from heat and sprinkle with a small amount of salt (optional)

~Add garlic butter of cinnamon sugar while it's hot or leave plain.

Garlic Butter

*1/4 cup butter

*4 garlic cloves, minced

*1/4 teaspoon sea salt

*Finely chopped cilantro  (optional)

Garlic Butter Directions:

~Melt butter oven low heat.

~Add in minced garlic and salt,  stir for 20 seconds.

~Remove from heat and allow to sit for at least 10 minutes to let the flavors meld.

~Brush on hot naan and sprinkle chopped cilantro.

Sesame Chicken Bowl

To be honest, I am not a big fan of Chinese food.  However I do love sesame chicken.  You can add steamed broccoli or any other veggies you like.

SESAME CHICKEN BOWL
(serves 4)

Ingredients:
*3 boneless, skinless chicken breast halves, cut into bite-size chunks
*1 tablespoon butter
*1 yellow onion, sliced
*1/2-1 green bell pepper, thinly sliced
*1/2-1 red bell pepper, thinly sliced
*1 cup sweet pepper pods
*3 cups cooked rice
*vegetable or peanut oil for frying

Batter Ingredients:
*1 teaspoon black pepper
*1 teaspoon chicken five-spice powder
*1/2 teaspoon crushed red pepper flakes
*1 teaspoon salt
*4 tablespoons all-purpose flour
*4 tablespoons corn starch
*1 teaspoon baking powder
*4 tablespoons water
*4 tablespoons low-sodium soy sauce
*2 teaspoons sesame oil
*oil for deep frying

 Sauce Ingredients:
*1/4 cup sesame seeds
*6 tablespoons teriyaki
*6 tablespoons honey
*1/4 teaspoon ground ginger
1 teaspoon chili garlic paste (only if you like it spicy)
*1 cup chicken stock
*1/8 cup corn starch

Directions:
~In a large skillet, melt 1 tablespoon butter.

~Sauté 1 sliced onion, 1/2-1  sliced green pepper, 1/2-1 sliced red pepper, and 1 cup sweet pea pod until veggies are semi tender or to your desired doneness (I normally do this as the chicken is cooking, but it can be done first and set aside).

Batter Directions:
~In a medium saucepan, whisk 1/4 cup sesame seeds, 6 tablespoons teriyaki sauce, 6 tablespoons honey, 1/4 teaspoon ground ginger, 1 teaspoon garlic paste, 1 cup chicken stock and 1/8 cup cornstarch together until the corn starch is dissolved.
~Heat over low heat, whisking often until sauce thickens.
~Simmer over very low heat while cooking chicken.

Batter Ingredients:
~In a large bowl, mix 1 teaspoon salt, 1 teaspoon 5 spice Chinese spice, 1/2 teaspoon red pepper flakes (I use a little less), 1 teaspoon ground black pepper, 4 tablespoon all-purpose flour, 4 tablespoons cornstarch, 1 teaspoon baking powder, 4 tablespoons water, 4 tablespoons soy sauce, 2 teaspoons sesame oil,  until well mixed and smooth.
~Place chicken into bowl and gently mix in batter until well coated.
~Put enough oil in heavy bottom saucepan or deep fryer to fill half way.
~Heat oil to 375 degrees.
~Carefully place chicken in small batches, one piece at a time into hot oil.  Do not over crowd.
~Deep fry for 5-6 minutes or until chicken in a golden brown and crispy.
~Remove from hot oil, with a mesh strainer (spider) or slotted spoon.
~Place on paper towel and season hot chicken with a little salt.
~Repeat until all the chicken is done.  I usually can do it in 3 batches.
~Place chicken in a large bowl.
~Pour sauce over chicken and toss or stir until chicken is coated.
~Put 3/4 cup cooked rice into 4 bowls (in the center or to the side).
~Place chicken in bowl (on top of the rice or to the side).
~Add cooked veggies (on top of the rice or to the side).n
~Add any other veggies you choose (on top or to the side).
~Sprinkle with chopped scallions (optional)
~Sprinkle chicken with a little extra sesame seeds.

Congee

This is a Chinese Rice porridge.  You can make this on top of the stove, but making it in the instant pot is so easier.   I like that I don't have to check on it when cooking it in the instant pot.  You can also leave out the chicken if you want.

CONGEE 
(serves 6)

Ingredients:
*1 cup jasmine rice
*6 1/2 cups chicken stock for instant pot, 9 1/2 cups for stove top method
*4-6 boneless, skinless chicken thighs (can use a couple chicken breasts if you prefer)
*2 green onions, sliced
*1/2 inch fresh ginger, sliced thin
*1/2 teaspoon salt
*steamed broccoli, chopped (optional)
*sesame seed oil or soy sauce (optional)
*green onions, chopped

Instant Pot Directions:
~Rinse rice 2 or 3 times and drain.
~Put rice, chicken stock, chicken thighs,  2-green onions, ginger, and salt into instant pot liner.
~Close lid and seal.
~Pressure cook for 30 minutes.
~Allow to do a natural release (I will normally allow it to do this for 30 minutes or more, even if the pin drops earlier.  I've even left it for 2 hours on natural release and it comes out fine).
~Remove lid.
~Remove chicken and shred and put back into rice.
~Add in steamed broccoli and stir.
~Stir and allow to sit for a few minutes to thicken up a little bit.
~Serve into bowls and drizzle a little sesame seed oil or soy sauce over the top if you want.
~Sprinkle chopped green onions over the top.

STOVE TOP DIRECTIONS:
~Rinse rice 2 or 3 times and drain.
~In a large stock pan, add rice, chicken stock, chicken thighs, 2-green onions, ginger and salt.
~Bring to a boil, then reduce heat.
~Reduce heat to simmer.
~Stir occasionally so the rice does not clump or stick to the bottom.
~Simmer partially covered  for about 1-1 1/2  hours or until the congee is thickened and creamy (the congee will thicken more as it cools).
~Take off from heat.
~Remove thighs and shred meat.
~Return to congee.
~Add steamed broccoli and stir.
~Serve into bowls and drizzle a little sesame seed oil or soy sauce over the top if you want.

**To warm up leftover congee add a little liquid to it first.  

Sweet & Sour Pork

This takes a little time, but is not hard to make at all.  Very good.  I use a butterfly pork chop and brine it before making this recipe.  It makes for very tender pork.  I like to serve it over rice.

SWEET & SOUR PORK
(serves 4)

Ingredients:
*1 pound butterfly pork chop, cut into 1-inch cubes
*1/2 cup kosher salt
*4 cups water
*1/3 cup granulated sugar
*3 tablespoons ketchup
*2 tablespoon soy sauce
*1/4 teaspoon salt
*1/3 cup pineapple juice
*1/3 cup white vinegar
*1 garlic clove, minced
*1 tablespoon + 1 teaspoon corn starch
*5 tablespoons water
*1/2 cup all-purpose flour
*1/3 cup corn starch
*1 teaspoon black pepper
*2 eggs whites, lightly beaten
*1 tablespoon vegetable oil
*1/3 cup water
*1 large carrot, peeled and sliced into 1-inch diagonal pieces
*1/2 red bell pepper, cut into small cubes
*1/2 green bell pepper, cut into small cubes
* 3/4 cup fresh pineapple, cut into chunks
*3-4 cups ole for deep-frying, or as needed

Directions:
~In a medium bowl, marinated pork in 4 cups water & 1/2 cup kosher salt.
~Marinate for 1 hour, remove pork and rinse.
~In a small bowl, combine sugar, ketchup, soy sauce, 1/4 teaspoon salt, pineapple juice, vinegar & garlic.
~In a separate bowl, mix 5 tablespoons water, 1 tablespoon & 1 teaspoon cornstarch.  Mix until cornstarch is dissolved.
~In a heavy pot or wok, heat the oil to 375 degrees.
~In a medium bowl, combine flour, 1/3 cup cornstarch & black pepper.
~Stir in egg whites & enough water to make the batter thick enough to stick to the pork .
~Dip pork chops into bater.
~Carefully drop in, and cook until a golden brown (do this in batches so you don't overcrowd the pot or wok).
~Remove and let drain on paper towels.
~In a small saucepan, bring sweet & sour sauce to a boil, over medium heat.
~Add carrots, green peppers, red peppers & pineapple to sauce.
~Bring to a boil again and pour in cornstarch mixture,  stirring until thickened.
~Place pork over hot rice & pour sauce over it.

Helpful Hint:

`if you prefer your veggies to be more tender; put veggies into a microwavable bowl with 1 tablespoon water.  Cover with plastic wrap and microwave for a 2-3 minutes.  Then put them into a the sauce before adding the cornstarch mixture.  

Variation:

-I will often skip the batter and just dust the pork with flour.   

Asian Orange Chicken

I very seldom go out for Chinese food because most of their food gives me a headache (I'm thinking it's the MSG).   So I've resorted to making my own.   I thought this turned out very good.  This recipe is a little time consuming and has a few extra steps, but well worth the effort.

ASIAN ORANGE CHICKEN
(serves 4)

Ingredients:
*1 1/2 cups water
*freshly squeezed orange juice, 2-3 tablespoons
*freshly squeezed lemon juice, 4 tablespoons
*1/3 cup rice vinegar
*2 1/2 tablespoons soy sauce
*zest of 1 orange, 1 tablespoon
*zest of 1 lemon, 1 tablespoon
*1/3 cup brown sugar, packed
*grated ginger root, 1/2 teaspoon
*1/2 teaspoon minced garlic
*2 green onions, chopped
*1/4 teaspoon red pepper flakes
*2 tablespoons cornstarch
*1 tablespoon water
*2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
*1/2 cup flour
*1/2 teaspoon salt
*1/4 teaspoon pepper
*1/2 tablespoon corn starch
*1/8 teaspoon baking powder
*5 tablespoons olive oil

Directions:
~Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce in a medium saucepan, over medium-high heat.
~Stir in orange zest, lemon zest, brown sugar, ginger, garlic, green onion, & red pepper flakes.
~Bring to a boil.
~Remove from heat, and cool completely.
~Place chicken & cooled sauce into a zip-loc plastic bag, seal, and refrigerate at least 2 hours.
~Shake flour, 1 teaspoon corn starch, baking powder, salt & pepper in gallon size zip-loc bag.
~Add cut up chicken seal bag & shake to coat chicken.
~Put in refrigerator for 1 hour (this step is optional)
~Preheat oven to 250 degrees.
~Place a cooling rack in a cookie sheet.
~Heat the olive oil in large skillet (I like using my cast iron pan), over medium heat.
~Place chicken into skillet, and brown on both sides, and cooked through.
~Place on cooling rack & place in oven.
~Carefully wipe out skillet of any drippings.
~Add sauce that chicken was marinating in.
~Bring to a boil over medium heat.
~Mix 2 tablespoons cornstarch & 1 tablespoon water together a small bowl.
~Stir into sauce.
~Reduce heat to medium-low and let simmer, for 5-10 minutes.
~Remove chicken from oven.
~Place chicken over cooked rice.
~Pour sauce over chicken.

Variation:
`Add steamed broccoli.
`Add sauteed green peppers, red peppers, and carrots, all sliced thin.
`Serve of fried rice.

Sweet & Sour Chicken

My husband and oldest daughter really enjoy this recipe. It's a bit time consuming , but not hard to make.

SWEET & SOUR CHICKEN

(serves 8)

Ingredients:

*1 (8 ounce) can pineapple tidbits, drained, reserve juice

*2 tablespoon olive oil

*1 green pepper, cut into thin strips

*1 red pepper, cut into thin strips

*1/2 cup carrots, peeled & sliced thin

*1 small onion, sliced (optional)

*1/4 cup cornstarch

*1 1/2 cup cold water
*1/4 cup white vinegar

*1/4 cup cold water

*1/2 cups white sugar

*1/4 cup brown sugar

*2 drops orange food coloring

*6 skinless, boneless, chicken breast halves, cut into 1-inch cubes.

*2 cups self-rising flour

*1 teaspoon garlic powder

*2 tablespoons vegetable oil

*1/2 teaspoon salt

*1/4 teaspoon black pepper

*1 egg

*2 cups water

*1 quart vegetable oil for flying

Directions:

~In a saucepan, combine 1 1/2 cups water, white sugar, brown sugar, vinegar, reserved pineapple juice, and orange food coloring.

~Heat to a boiling.

~Turn off heat.

~In a small bowl combine 1/4 cup cornstarch & 1/4 cup cold water.

~Stir slowly into sauce in the saucepan, until mixture thickens.

~In a large bowl, combine flour, garlic powder, 2 tablespoon oil, 2 tablespoons cornstarch, salt, black pepper, & egg, seal and mix well.

~Gradually add 1 1/2 cups water to make a thick batter.

~Stir until well blended.

~Add chicken to batter and stir until well coated.

~Heat oil in a large heavy skillet to 360 degrees.

~Fry chicken pieces in hot oil until a golden brown. (not all at once)

~Remove from oil, and drain chicken on paper towels.

~Repeat until all the chicken is cooked.

~While chicken is cooking, sauté green peppers, red peppers, carrots, & onions in 2 tablespoons olive oil.

~Cook until veggies are at desired tenderness.

~Add pineapple chunks and heat until warm.

~When ready to serve, layer pepper-carrot-onion-pineapple mixture over a bed of rice.

~Add cooked chicken.

~Pour hot sweet & sour sauce over top.

~Serve immediately.

Egg Rolls with Dipping Sauce

Normally I can't have egg rolls in a restaurant because I never know if they have shrimp in them or not (allergic). Making my own, solved this problem.  I only fill a few at a time and then cook them, to avoid soggy egg rolls.  

EGG ROLLS

(serves 8)

Ingredients:

*1/8 pound ground pork

*1 1/2 teaspoons ground ginger

*2 teaspoons garlic powder

*1 quart corn oil for frying

*2 tablespoon all-purpose flour

*2 tablespoons water

*4 cups cabbage, shredded

*2 stalks celery, chopped

*2 carrots, shredded

*1/2 valdia onion, chopped very fine

*8 (7 inch square) egg roll wrappers

Directions:

~Mix 1 1/2 teaspoons ground ginger and 2 teaspoons garlic powder to 1/8 ground pork sausage.

~In a medium skillet cook pork mixture, stirring, cook until no longer pink. Set aside.

~Steam 4 cups cabbage, 2 chopped celery stalks, 1/2  onion chopped, and 2 shredded carrot.

~Mix into ground pork mixture.

~In a large skillet heat (Iuse an electric frying pan) oil to 375 degrees.

~In a bowl, combine 2 tablespoons flour and 2 tablespoons water.

~Stir until they become a paste.

~Mix together cabbage mixture & pork mixture.

~Take one egg roll skin and lay it flat, with a corner facing you.

~Place about 1/4 cup of cabbage mixture on center of egg roll.

~Fold corner facing you, up over the mixture

~Fold left & right corners toward the center and continue to roll.

~Brush a bit of the flour paste on the final corner. It will help seal the egg roll.

~Gently place egg rolls into heat oil and fry, turning occasionally, until golden brown.

~Remove from oil and drain on paper towels, or on a cooling rack.

Variations:

-Substitute pork sausage for shredded chicken

-Substitute pork sausage for shrimp, chopped

-Substitute pork sausage for ground turkey

-Add 1/4 cup water chestnuts

-Add 1/4 cup mushrooms

-Add 1/4 cup fresh sprouts

-Add 1/4 cup fresh broccoli sprouts

-Substitute cabbage & carrots with coleslaw mix

SWEET & SOUR DIPPING SAUCE

(serves 8)

Ingredients:

*1/8 cup white sugar

*1/8 cup brown sugar

*1 tablespoon white vinegar

*1/3 cup water

*1 tablespoon soy sauce

*1 teaspoon ketchup

*1 tablespoon cornstarch

Directions:

~In a medium saucepan, mix 1/8 cup sugar, 1/8 cup brown sugar, 1 tablespoon white vinegar, 1/3 cup water, 1 tablespoon soy sauce, 1 teaspoon ketchup, and 1 tablespoon cornstarch. 

~Cook over medium heat and bring to a boil.

~Stir continuously until thickened.

~Remove from stove, let cool.

~Refrigerate for at least 4 hours, to help the flavors blend.

Sesame Chicken

Up until a few years ago when I went to China Town in Chicago, I never ate Chinese food. I still will only eat two orthree things, this happens to be my favorite.

SESAME CHICKEN

(serves 6)

Ingredients:

*1/2 cup all-purpose flour

*1/8 cup sesame seeds

*1 teaspoon black pepper

*1 teaspoon chinese five-spice powder

*1 1/2 teaspoon crushed red pepper flakes

*5 skinless, boneless chicken breast halves, cut into bite-size chunks

*6 tablespoon vegetable oil

*1 yellow onion, sliced

*1 green pepper, thinly sliced

*1 garlic clove, chopped fine

*1/4 cup sesame seeds

*6 tablespoons teriyaki

*6 tablespoons honey

Directions:

~In a large zip-loc bag, combine flour, 1/8 cup sesame seeds, black pepper, Chinese five spice, & red pepper flakes.

~Place a small amount of chicken into the bag, and shake well to coat.

~Remove and set onto a plate.

~Repeat until all chicken is coated.

~Heat oil in a large skillet or wok, over medium-high heat.

~Carefully place chicken into oil and brown on both side, about 6 minutes on each side.

~Remove chicken and set aside.

~Stir in onion, & green pepper.

~Cook for about 2 minutes.

~Remove and set aside.

~Return chicken to skittle/wok, and reduce heat to low.

~Mix in teriyaki.

~Stir in 1/4 cup sesame seeds, garlic and honey.

~Stir until sauce thickens.

~Add cooked onions, green pepper, & garlic to skillet/wok.

~Cook until warm through and serve over rice.

Egg Drop Soup

My daughter Autumn loves this soup. So easy to make. Make to go along with the next Chinese meal you make or just eat the soup as dinner with a sweet roll.

Ingredients:

*3 1/4 cups chicken stock 

*1 clove garlic, grated

*1/8 teaspoon ground ginger

*1 tablespoon dried chives

*2 tablespoon chicken granules

*1/4 teaspoon salt (if needed)

*1 cup chicken stock

*1 1/2 tablespoons cornstarch

*2 eggs

*1 egg yolk

Directions:

~Pour 3 1/4 cup chicken stock into a large saucepan.

~Stir in garlic, ginger, chives, chicken granules, & salt, and bring to a rolling boil.

~In a cup or small bowl, whisk together 1 cup chicken stock and cornstarch until smooth.

~Whisk cornstarch mixture into boiling chicken stock. Making sure all lumps are dissolved.

~In a small bowl, whisk the eggs and egg yolk together using a fork.

~Drizzle eggs into boiling broth mixture, stirring as you do.

Variation:

`Add 1/4 cup very thinly cut carrots, sautéed

`Substitute the chives for fresh green onions, chopped

`Add 1 cup frozen peas

`Add 1/4 cup celery, sautéed

`Omit garlic