Sweet and Sour Chicken

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I really like this recipe because it’s one of the few recipes for sweet and sour chicken that doesn’t use coated, fried chicken nuggets.  I don’t know which way is authentic but I like it with plain stir-fried chicken.  This is very easy to make and I don’t see why you couldn’t change up the vegetables to suit your fancy.  I made the sauce ahead and cut up the veggies and put both in the fridge until it was time to stir-fry.  At that point, it went together quickly.

Sweet and Sour Chicken

Sweet and Sour Chicken

1/2 cup apricot preserves
1 tbsp apple cider vinegar
1 tsp garlic salt
1 tsp ginger
2 tsps soy sauce
1/8 tsp red pepper flakes
4 tbsps canola oil
2 small zucchini, sliced
1/2 pound mushrooms, sliced
1 red sweet bell pepper, cut into strips
1 6 ounce pkg pea pods, fresh or frozen
1 lb chicken tenderloins
Hot cooked rice, if desired

Combine preserves, vinegar, garlic salt, ginger, soy sauce and red pepper flakes in a small bowl and whisk until well blended. Set aside.

Heat 2 tbsps oil in a wok or large skillet. Stir-fry the zucchini, mushrooms, and red bell pepper over medium-high heat until zucchini is crisp-tender. Transfer veggies to a plate.

Add remaining 2 tbsps of oil to wok and stir-fry the chicken tenderloins until cooked through and no longer pink inside. Add pea pods and cooked veggie mixture to cooked chicken and mix well. Heat through.

Pour apricot sauce over chicken and veggies and mix well making sure all is heated through.

Serve over rice if desired.

Makes 4 servings.

Happy Cooking!

My Signature

Beef and Noodles

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This is one of my daughter’s favorite meals.  The flavors go together really well and it’s pretty easy to make.  Just make sure you have all your ingredients ready to go since it cooks fast.

libbys-beef-and-noodles-added

Beef and Noodles

2 quarts boiling water
3 (3 ounce) packages instant ramen noodles, any flavor, discard seasoning
2 tablespoons vegetable oil (I use garlic oil)
12 ounces flank steaks, sliced thin across grain
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
12 ounces green beans, cut into 1 1/2 inch pieces
3 carrots, sliced into matchstick pieces
3 green onions, sliced
1 cup cold water
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 (1 1/8 ounce) package beef bouillon granules
2 teaspoons cornstarch

Pour boiling water over noodles in large bowl. Cover and let stand ~ I just cover the bowl with a plate.

Heat 1 tbsp of oil over med high heat. Add steak and brown on all sides. Add garlic and ginger; cook one minute. Remove meat, garlic and ginger from skillet.

Add remaining 1 tablespoons oil to skillet. Add green beans, carrots and green onions; stir-fry 3 minutes. Whisk together 1 cup cold water, soy sauce, sesame oil, pepper flakes, beef granules (1 packet from the box) and cornstarch in small bowl until smooth. Stir into skillet. Cook, stirring until mix thickens and boils. Lower heat, cover and simmer 1-2 minutes or until veggies are tender crisp.

Drain noodles and add to skillet with reserved meat. Stir well to blend ingredients. Heat noodles through to serve.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

my-signature12

Chicken Fried Rice

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Tonight I’ll be making my second pick in my recipes from blogs challenge and I’ll be posting it tomorrow.

I am always on the hunt for for good Chinese recipes.  I found this recipe on Recipezaar and as I said in my review of the recipe, it may not taste like kind I buy at my favorite Chinese restaurant, but it is really good in it’s own right.  It’s easy to make, too.  I also made egg rolls and in an effort to save some calories, I decided to bake them ~ not a good idea.  I’ll go back to frying them.

Here’s the link ~ Chinese Fried Rice

fried-rice-1

Happy Cooking!

my-signature23

Asian Flank Steak

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I’ve been using this recipe for quite awhile now and we really like the flavor. I am not a big fan of sesame oil but it works well in this recipe and I wouldn’t change it. I’ve used this recipe to marinate several steaks for a party and received rave reviews. I don’t see why you couldn’t change up the type of beef ~ I just happen to love flank steak because it’s so great on the grill.

Asian Flank Steak

3/4 cup soy sauce
1/4 cup sesame oil
2 tbsps sake or white vinegar
2 garlic cloves, minced
2 tsps sugar
2-3 green onions, thinly sliced
2-3 lbs. flank steak, lightly scored

Combine all ingredients, except flank steak, and put in a large ziplock bag or a flat dish. Add meat, turning to coat, and marinate not more than 8 hours.

Grill steak until it reaches your desired degree of doneness.

Let steak rest for about 15-20 minutes, then slice thinly again the grain.

Happy Cooking!

Teriyaki Zucchini

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I was out messing around in my vegetable garden this morning and by the look of my squash plants, I am going to have a bumper crop. I decided I better start digging out my squash recipes. This one is super simple and great to serve with any Asian style meal. I’m pretty sure I got the recipe from TOH.

Teriyaki Zucchini

2 medium zucchini, cut into strips

1 small onion, sliced and separated into rings

2 tbsps butter

1/4 cup teriyaki sauce, purchased or make your own

1/8 tsp pepper

1 tsp sesame seeds, toasted

In a large skillet, saute zucchini and onion and butter for 7-10 minutes or until crisp-tender, drain any liquids from pan. Stir in the teriyaki sauce and pepper and sprinkle with sesame seeds.

Serves 4

Happy Cooking!

Fried Brown Rice

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This version of fried rice is delish! It is so versatile ~ use whatever you have hanging around in your fridge for the veggies and you can add any leftover meat or shrimp. I usually use garlic oil instead of peanut oil for the stir frying. This has been adapted from a Desperation Dinners recipe that I found in my newspaper.

Fried Brown Rice

2 large eggs
1 large onion, chopped
12 baby carrots, chopped
1 tbsp peanut oil or other vegetable oil
8 ounces fresh mushrooms, sliced
1 tbsp minced garlic
1/4 cup sherry
3 tbsps soy sauce
4 cups cooked brown rice, cold
1 to 2 bunches of green onions, sliced
1 cup frozen green peas
1 1/2 tbsps dark sesame oil

Spray a deep pan or wok with cooking spray ~ I used a small amount of garlic oil ~ and heat to medium. Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry. Remove to a plate and set aside.

Heat oil in same pan over medium high heat. Add the onions and carrots and cook for about 2 minutes, stirring from time to time. Add mushrooms and garlic and cook and stir for 2 more minutes. Add sherry, soy sauce, and cooked rice and continue to cook, stirring occasionally for about 3 minutes. Add green onions, peas and sesame oil.

Cut eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.

Serve at once with extra soy sauce if desired.

Serve 4-6

Happy Cooking!