Crock Pot General Tso’s Chicken Recipe

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Easy Vegetarian Chowmein Recipe

8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
2 large carrots, peeled, trimmed and cut into matchstick-size pieces
8 ounces fresh or dried chow mein noodles
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and minced
3 garlic cloves, minced
6 large shiitake mushrooms, thinly sliced
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1/4 cup low-sodium vegetable broth
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
Kosher salt and freshly ground black pepper
2 green onions, thinly sliced

Instructions:

1) Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook 1 minute. Drain, then put in a bowl of iced water until cool for 1 minute. Drain.

2) Return the water to a boil. Add the noodles and cook, stirring until tender for 5 to 7 minutes. Drain, rinse with cold water.

3) In a large nonstick skillet, heat oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add broth, hoisin sauce, soy sauce, honey. Bring mixture to a boil and stir until slightly reduced and thick for 2 minutes. Season with salt & pepper.

4) Transfer chow mein to a large bowl and garnish with the green onions before serving.

Slow Cooker Mongolian Beef & Broccoli Recipe

Sweet and Sour Chicken Recipe

Sweet and Sour Chicken Recipe

Breading

4 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

1). Cut chicken into 1 inch cubes. Season with salt and pepper. 2). Dip chicken into cornstarch, coat thoroughly. Dip into beaten eggs.
3). Heat oil in large skillet. Cook chicken until browned. Place in baking dish.

Sauce

3/4 cups sugar
4 Tablespoons ketchup
1/2 cup white distilled vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth, then pour evenly over chicken, flipping chicken so the sauce gets on both sides.
Bake at 350 degrees for 15 minutes. Turn chicken and then cook for 15 more minutes.

Sesame Noodles Recipe

Sesame Noodles Recipe

Ingredients:
12 oz any thin noodles, cooked and drained
1/4 c. soy sauce
2 tbsp sugar
4 cloves garlic- minced
2 tbsp Rice vinegar
3 tbsp Sesame oil
1/2 tsp hot chili oil - (I've never used this I've used crushed up tiny pepper flakes, just a pinch)
2 tbsp canola oil
2 tbsp hot water
4 green onions, sliced thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss.

Mongolian Chicken Recipe

Mongolian Chicken Recipe

Ingredients:
2 lbs boneless, skinless chicken breast (omitted from photo above)
2 teaspoons vegetable oil
1/4 teaspoon of ginger
1 tablespoon of minced garlic
1/2 cup Marca Pina soy sauce
1/2 cup water
3/4 cup brown sugar (light or dark)
1 cup vegetable oil
2/3 cup cornstarch
2 tablespoons finely diced onions



Directions:
Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-to-low heat. Add ginger, garlic, onions, soy sauce and water to the pan (if you are following my blog, you can add the onions you previously diced up from the freezer). Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice chicken breast into slivers about 2-3 inches long. Place cornstarch in a large Ziplock. Add the sliced chicken breasts to the Ziploc and shake bag well to coat the chicken slices. Leave chicken slices in Ziploc for approximately 10 minutes.

While waiting, heat up oil in pan over medium heat. Add the chicken to the oil and sauté until brown and fully cooked. Remove chicken from oil onto a plate covered in a paper towel (to soak up some of the oil). Add the drained chicken to the sauce. Put meat and sauce back onto the burner at medium-to-low heat.  Let chicken sauce simmer until warm. Serve over rice.

Honey-Garlic Chicken Recipe

Honey-Garlic Chicken Recipe

Ingredients:

2 chicken leg quarters

1/4 cup ketchup

1/2 cup honey

1/4 cup red wine vinegar

1/4 cup soy sauce

1/2 cup packed brown sugar

4 cloves garlic, pressed

1 rounded teaspoon ginger

Directions:

Combine all ingredients in a Ziploc bag, seal, and give it a good shake to mix. It’s best to mush it around with your fingers a little to make sure the honey and ketchup get combined right.

Add the chicken, and marinate for at least an hour.

After marination (I don’t think that’s a word), place the chicken on the rack of a roasting pan and roast uncovered at 350 for about 45 minutes or until juices run clear.

Just one more thing to do, and you can go one of two ways with this: you can pour the marinade into a small saucepan, or if raw chicken freaks you out, you can mix up another batch of the marinade. Either way, pour it into a small saucepan and bring it to a boil. After one minute of boiling, let it simmer for a few minutes ( about 5).

Use this mixture to baste the chicken 3-4 times before it’s done. Whatever’s left can be served as a dipping sauce.