Cashew Chicken

I am making this tonight (I found it on Pinterest):

Cashew Chicken
by eclectic recipes

Cashew Chicken Recipe

INGREDIENTS:

2 lbs boneless skinless chicken, chopped
8 cloves garlic
1 cup cashews
1 bell pepper, diced (optional)
4 tablespoons Hoisin sauce
8 green onions, sliced
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice

DIRECTIONS:

1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil, garlic and cashews to skillet. Saute over low heat until garlic becomes golden, but don't let the garlic brown, or it will become bitter.

2. Salt and pepper chicken. Add chicken to skillet and cook until chicken is no longer pink. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 - 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.

Fried Rice

Fried Rice
Here is my recipe for Fried Rice (it's adapted from the Better Homes and Garden Version)

1 tsp sesame oil or cooking oil
2 beaten eggs
1/2 bag of frozen peas and carrots
4-5 green onion chopped
2 cloves minced garlic
1 tbsp cooking oil
3-4 tbsp low sodium soy sauce (plus more for seasoning)
2 tbsp water
dash ground red pepper
2 cups chilled cooked rice (I used 1-2 day old rice...I cook it in my rice cooker and spread in on a parchment lined cookie sheet and leave it in the fridge for a day or two before I plan to use it)

In a large skillet/wok add 1 tsp oil over medium heat....add beaten eggs, lifting and tilting skillet to

for a thin layer. Cook for 1 minute or until egg is set. Invert skillet over cutting board and cut egg
into short narrow strips; set aside for later

In the same skillet, add the sesame oil, green onion, garlic, peas/carrots and let cook for about 3-4 minutes (you can also add other veggies such as mushrooms,
asparagus, or broccoli if you want).

Stir soy sauce, water and red pepper.....add to veggies.

Stir in rice and saute for about two-3 minutes (I like to do it longer and in a thin layer so that the rice gets a little crispy).

I also add more soy sauce on top of the rice after I mix it, so that it's even coated :)

Finally, add the egg strips back in, cook a few more minutes, until egg is hot.

Enjoy!

Chinese Chicken Salad

Chinese Chicken Salad
From the kitchen of Sarah Frenzel

For the Chicken part of the salad.. you can saute or crock pot chicken (if you crock pot the chicken... make sure it is really wrung out...not to wet when you put it in the salad.

Then I do romaine lettuce, carrots, water chest nuts, chopped green onions.
I also saute in butter about a 1/2 cup of slivered almonds, 1 brick of borken up top ramon (no seasoning), and sprinkle in seasame seeds.
And, you can buy a dressing; or I make one up sometimes with soy sacue, rice vinegar, sugar, and ginger. I don't have a recipe for this though... just to taste.

Asian Beef Pasta

Asian Beef Pasta
From the kitchen of Diana Brewster

8 oz of Linguine uncooked
2 cups of broccoli florets or frozen peas
3 med sized carrots
2 Tablespoons of oil
1 lb of Beef sirloin steak cut into to strips or Beef chunks used for stew
1/4 C Italian dressing
1/4 C of Teriyaki Sauce
1tsp ground ginger

Cook pasta as directed on the box, adding broccoli and carrots to the cooking water for the last 2 to 4 minutes of the pasta cook time. Drain pasta mixture.
While pasta is cooking, heat oil in a large skillet, add meat and cook until browned on all sides. Stir in dressing, teriyaki sauce and ginger. Cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in a large serving bowl or in the pan.

Egg Rolls

Egg Rolls
From the Kitchen of Diana Brewster

One package of large Wanton wrappers
4 Chicken breasts
Garlic salt
1 package of coleslaw mix
1 large bottle of oil for frying
Duck sauce for dipping if desired

Pan cook chicken in 2tbs of Olive Oil sprinkle with garlic salt liberally
Once done shred chicken into small pieces with a fork
Mix in slaw mix with the chicken and sprinkle in so more garlic salt about 2 teaspoons

Heat oil on med-high for about 5 minutes until hot. You know the oil is hot when the egg rolls float right away when you put them in.

While oil is heating start wrapping your egg rolls, seal the egg roll with egg white

Place in oil and rotate in oil until golden brown, place on a plate with paper towel to soak any excess oil up.

***My adaptations are as follows:


For the chicken I place the chicken breasts in a 9x9 pan and season with sea salt, pepper, garlic powder, and onion powder and then add 1/2 cup of chicken broth to the bottom of the pan. I cover with foil and bake at 375 for 40 minutes and let cool. Then I cut and add to the cabbage and carrot mixture that I also season with the above seasonings except I use Garlic Salt instead of sea salt on the veggies.

I also roll all of my egg rolls before I begin heating the oil so that they are ready and I can be cooking and directing my attention to the fried rice that I also make in conjunction with these egg rolls.

Orange Chicken

Orange Chicken
(If you click on the above link, it will take you to the actual page where you will find the recipe along with pictures to go with the step by step process of making this recipe).
from blogchef.com, shared by my friend Diana

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Cooking Instructions:

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Enjoy.

Lettuce Wraps

Lettuce Wraps – Carolyn Schroder

Ground turkey, chicken or beef
Onions (white or yellow)
Carrots
Bean Sprouts
Soy Sauce
Teriyaki Sauce

Brown meat of choice and onions. Drain meat. Add shredded carrots, bean sprouts and soy and teriyaki to taste. Simmer for about 10 minutes.
Use iceburg or butter lettuce and serve with rice and meat rolled in lettuce like tacos.

Hot And Sour Chicken (crockpot)

Hot And Sour Chicken Recipe
Submitted by: Jezebelle, Canada
(cdkitchen.com)

Serves/Makes: 4

Ingredients:
4 chicken breast halves, skinned and boned
1 cup low sodium chicken broth
1 package Hot and Sour soup mix

Directions:

Put chicken breasts in the crockpot; add soup mix.

Pour broth over all and cook on low for 5 to 6 hours.

Serve with rice or noodles.

Ginger Beef Stir-Fry

Ginger Beef Stir-Fry
by: Taste of Home

”This quick stir-fry is so colorful and tasty,” reports Linda Murray of Allenstown, New Hampshire. TIP: “Vary the recipe by substituting chicken or other vegetables you have on hand,” Linda suggests. “The quickest version uses prepared veggies from our grocery store's salad bar.”

SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 30 min.

Ingredients:
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh gingerroot
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin 2-inch strips
1 to 2 tablespoons vegetable oil
1 medium sweet red pepper, julienned
1-1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts, chopped
Hot cooked rice, optional
2 tablespoons sesame seeds, toasted

Directions:
In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.

Nutrition Facts
One serving:1 cup beef mixture (prepared with reduced-sodium soy sauce and 1 tablespoon oil; calculated without rice)
Calories: 304
Fat:14 g
Saturated Fat:3 g
Cholesterol:64 mg
Sodium:368 mg
Carbohydrate:18 g
Fiber:4 g
Protein:26 g
Diabetic Exchange:3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Mou Shu Chicken Wraps

Mou Shu Chicken Wraps
by: Betty Crocker

"These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with Asian-inspired ingredients."

Prep Time:35 min
Start to Finish:35 min
Makes:4 servings

Plum Sauce
1 cup sliced plums
1/4 cup plum jam
1 tablespoon white vinegar
Wraps
1 tablespoon sesame or vegetable oil
1/2 lb uncooked chicken breast strips for stir-fry
1/3 cup hoisin sauce
2 tablespoons grated gingerroot
3 tablespoons dry white wine or apple juice
1 teaspoon sugar
3 cups shredded savoy cabbage
3 small carrots, shredded (1 cup)
8 corn or Old El Paso® flour tortillas (6 inches in diameter)

1. In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.
3. Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.

Nutrition Information

1 Serving: Calories 515 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 3 g); Cholesterol 35 mg; Sodium 840 mg; Total Carbohydrate 83 g (Dietary Fiber 7 g); Protein 23 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 18 %; Calcium 20 %; Iron 26 % Exchanges: 3 Starch; 2 Fruit; 2 Vegetable; 1 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.