Sweet and Spicy Orange Chicken with Fried Brown Rice

This recipe was inspired by one that I saw on pinterst. I tweaked it a bit based on what I had in my kitchen. Enjoy!

Sweet and Spicy Orange Chicken
Serves 4

1-1lb Package Chicken Tenders-cut into chunks
1 Cup Green Beans-blanched
1/2 Cup Broccoli-blanched
1 Tbsp Ginger-diced
1 Tbsp Garlic
2 Tbsp Garlic Chili Sauce
1/4 Cup Sweet Chili Sauce
1/4 Cup Honey
1/2 Cup Orange Juice
1 Lime-juiced
1/4 tsp Salt
1/4 tsp Pepper

Mix ingredients 4-9 in a bowl. Remove 1/2 cup and set aside. Add chicken to the remaining marinade and refrigerate for a few hours. In a saute pan, heat a small amount of oil or cooking spray, add drained chicken to the pan and cook for 7-10 minutes. Stir in broccoli, green beans and reserved sauce. Cook for an additional 10 minutes and serve over rice.


Fried Brown Rice
Serves 4

1 1/2 Cup Brown Rice-cooked
1/4 Cup Carrot-diced
1/4 Cup Yellow Onion-diced
1/2 Cup Edamame
1 Garlic Cloves-diced
2-3 Green Onions-sliced on the bias
1 Tbsp Soy Sauce
1 Tbsp Hoisin Sauce
1-2 Tbsp Water
1 Egg-beaten
1 Cup Mung Bean Sprouts
1/4 tsp Salt
1/4 tsp Pepper
Cooking Spray

Heat saute or wok on medium heat, add carrot, onion and garlic and cook for 2-4 minutes. When aromatic add green onion and brown rice, stirring to combine. Add soy sauce, hoisin sauce and water. Make a well in the center of rice and add beaten egg. Scramble into rice. Add bean sprouts and season with salt and pepper.

Thai Chicken Wraps

Thai Chicken Wraps
Serves 4

Garnishes

1 Package Rice Sticks(there are 3 sections in pack, just use 1)-soften in bowl of warm water
1 Cucumber-cut into sticks
1 Cup Carrot Sticks
1/4 Cup Cilantro Leaves
1/4 Cup Mint Leaves
2 Green Onion-sliced
1/2 Cup Yellow Onion-sliced
3-4 Iceberg Lettuce leaves-cut in half
1 lb Chicken-marinaded, cooked and sliced

Sauce for Dipping
1/2 Cup Hoisin Sauce
4 Tbsp Water
1/4 Cup Peanuts-chopped

Marinade for Chicken

1/2 Cup Coconut Milk
1 Tbsp Soy Sauce
1 Tbsp Hoisin Sauce
1/2 tsp Salt
Squirt of Sriracha
1 lb Chicken Cutlets

Combine all ingredients in a bowl and marinade for 30 minutes. Heat saute pan with cooking spray. Remove chicken from marinade knocking off excess liquid(reserve) and sear. After 5 minutes flip and cook another 5 minutes. Pour reserved marinade on chicken and finish in the oven for 15 minutes. Slice and add to plate to garnishes.

Enjoy my version of Spring Rolls!

Chicken Stir fry with Bok Choy and Green Beans

Yes, another stir fry. We love Asian food and I find that stir fry is an easy , tasty meal....and you can put just about anything in them.



Chicken Stir fry with Bok Choy and Green Beans
Serves 4

2 Boneless Skinless Chicken Breast-large diced
1 Tbsp Ginger-chopped
1 Tsp Olive Oil
1/4 tsp Sesame Oil
1/4 Cup Green Onion-chopped
1 Head Bok Choy-chopped
1 1/2 Cups Green Beans-slightly blanched
1 Tbsp Soy Sauce
2 Tbsp Hoisin Sauce
Juice from 1 Lime
Large squirt of Sracahi-optional
Toasted Sesame Seeds-garnish
Salt and Pepper to taste

Heat a wok or large saute pan on medium high heat. Add oils and ginger, cooking until ginger becomes aromatic and golden. Add chicken and cook for 7-10 minutes. Add bok choy, and green beans and let bok choy cook down. Add soy sauce, hoisin sauce, lime and sracahi. Cook for 5 minutes, taste and season with salt and pepper. Remove from heat and add green onions. Serve over jasmine rice. Sprinkle with sesame seeds. Enjoy!

Coconut Curry Chicken Soup with LoMein Noodles

Coconut Curry Chicken SoupServes 6

2 Chicken Breast-large diced
1 Medium Red Pepper-cut on a bias
1 Cup Snow Peas-cleaned
1/2 Cup Carrots-cut on the bias(I used a good handful of baby carrots)
2 32 oz Containers of Chicken Broth
1 Can Lite Coconut Milk
1 Tbsp Red Curry Paste(I actually used more, but we like it spicy)
2 Tbso Soy Sauce
1/2-1 tsp Salt
2 Limes Juiced-squeeze in after cooking is done
1/4 Cup Cilantro-chopped(garnish)
3-4 Green Onion-chopped(garnish)

1 8oz Package Lo Mein Noodles-cook according to package(can be found at Fresh Market, Trader Joe's or Whole Foods and maybe Kroger, but I don't shop there...Publix does not carry them)

In a medium sauce pot heat a small amount of olive oil. Add chicken and cook until chicken starts to turn white. Add in all vegetables and saute for 5-7 minutes. Add 1 container of broth, coconut milk and red curry paste. Allow soup to cook on medium for 30-45 minutes. It will reduce. Add second container of broth, soy sauce and salt. Cook for another 15-30 minutes. While soup is cooking boil lo mein and drain. Put 1/4 cup of lo mein in bowls and ladle soup over noodles. Garnish soup with green onion, lime juice and cilantro.

If any of you read my blog then you know that I LOVE the eggrolls found near the deli at Publix. The are inexpensive, low in fat and so yummy! I bake them in the oven and mix the sauce that comes with them, with a little sweet chili sauce to dip them in!!! They are what I served with this soup and many of my other Asian dishes. ENJOY!!

Plum Glazed Salmon with Gingered Rice Pilaf Cake

Plum Glazed Salmon
Serves 2

1lb Salmon-skin removed, cut into 2 pieces
1 Plum-peeled and diced
1 Tbsp Szechaun Sauce
1 tsp Soy Sauce
1 Tbsp Sweet Chili Sauce
1/4 tsp Salt
1/8 tsp Pepper or to taste
Splash of water

Preheat oven to 350. Heat a small saute pan over medium heat. Spray with Pam and add plums. Cook for about 3 minutes or until the plums breakdown. Add sauces and cook another 3 minutes. Taste and adjust with salt and pepper. In a separate saute pan, heat a splash of olive oil over medium-high heat. Sprinkle salmon with salt and pepper and place in pan. Sear salmon for 5 minutes. Using a spatula, flip salmon and cook for an additional 7 minutes. Spoon some of the glaze onto the salmon and cook in the oven for 5 minutes. Reserve the rest of the plum sauce until fish is done. Add a splash of water to sauce and heat. When you plate your fish pour additional sauce over it. Sprinkle with sesame seeds.

Gingered Rice Pilaf CakesMakes 4-6

1/8 Cup Yellow Onion-diced
1/8 Cup or 6 Baby Carrots-diced
1 Stalk Celery-diced
1 Tbsp Ginger-chopped
1 Cup Brown or White Jasmine Rice
2 1/2 Cups Chicken Broth
1 Tbsp Cilantro-chopped
1 Tbsp Mint-chopped
1/2 tsp Salt
1/4 tsp Pepper
1 Egg
1/2 Cup Breadcrumbs

Heat a stock pot on medium with a splash of olive oil or Pam. Add onion, carrot, celery and ginger and saute for 5 minutes. Add rice, stir and add chicken broth. Bring to a boil, cover and reduce heat to low. If using brown rice it will take between 45-50 minutes, white will take about 20 minutes. When done, remove from the heat and add cilantro, mint, salt and pepper. Stir and let cool for 10 minutes. Add egg and mix together. Form 4-6 cakes and dredge in breadcrumbs. In a saute pan heat a small amount of olive and add cakes. Brown on one side for 3-5 minutes and then on the other for the same. Pop in oven for about 5 minutes and serve.

Crunchy Asian Chicken Salad with Coconut Lime Dressing

Crunchy Asian Salad with Coconut Lime Dressing
Serves 4

1 1/2 Cup Red Cabbage
2 Cups Napa Cabbage
1/2 Cup Snow Peas-julienned
1 Cucumber-julienned
1 Cup Carrots-shredded
11/2 Chicken Breast-cooked and chopped
1 Tbsp Cilantro
1 Cup Crispy Rice Noodles
Coconut Lime Dressing to taste

Coconut Lime Dressing
Makes 2 Cups

1 Can Lite Coconut Milk
2 Limes-juiced
1/4 tsp Shrachi
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Pepper
3 Tbsp Olive Oil-use less if you would like

Combine all ingredients for dressing and whisk well.

In a separate bowl marinade Chicken with 1/4 cup of dressing. Grill chicken or bake in the oven, dice and set aside.

Combine all ingredients in a bowl for salad, and toss with desired amount of dressing. You will have dressing leftover.

Ginger and Lemongrass Infused Soup with Chicken Wontons

Ginger and Lemongrass Infused Soup with Chicken Wontons
Serves 4

8 Cups Low Sodium Chicken Broth
2 Stalks Lemongrass-chopped
2 Tbsp Fresh Ginger-peeled and chopped
2 Dashes Sesame Oil
1 tsp Salt

Wontons

1/2 Chicken Breast-diced
1/4 tsp Ginger
1 Green Onion-rough chop
1/4 tsp Cilantro
1 Tbsp Soy Sauce
1 Tbsp Sweet Chili Sauce
1 Squirt Srachi
10 Wonton wrappers

In a stock pot, combine broth, lemon grass, ginger and sesame oil. Simmer for an hour or so. Add salt to taste.

In a food processor, mix all ingredients for wontons, except the wrapper. Pulse until the mixture is fine. Wet each corner of the wonton wrapper and place a tablespoon of the chicken mixture in the middle. Bring the sides of the wonton up and pinch so the bundle stays closed. Place in simmering soup and cook for about 7 minutes. Serve and enjoy!

Apricot Chicken with Hoisin Glazed Green Beans

I love Asian food, however know that it is not that good for me. I try to recreate it, with less calories and fat. I always serve chicken egg rolls with my Asian food. For those that live in the South East, I buy them at Publix they are located near the deli, in the case with the good cheese. They are the best!!

Apricot Ginger Chicken

3-4 Chicken Breast-large dice
2 Tbsp Sherry
1 Tbsp Cornstarch

In a bowl combine the chicken, sherry and cornstarch. Marinate chicken while you mix sauce ingredients.

Sauce
1/2 Cup Apricot Jam-low sugar
2 Tbsp Ginger-minced
1 Garlic Clove-minced
1/4 Cup Chicken Broth
2 Tbsp Soy Sauce
squirt of Sriracha-add more or less, depending on how hot you like it
1/4 Tsp Salt
2 Green Onions-chopped, garnish
Sesame Seeds

Heat a pan with olive oil. Add chicken and cook for 5-7 minutes on medium heat. Mix all wet ingredients, except ginger and garlic, in a bowl and reserve. Remove chicken from pan. Add ginger and garlic and cook until aromatic. Pour sauce in pan and allow to thicken, about 5 minutes. Return chicken to the pan and simmer in sauce for 10 minutes or so. Serve over brown rice. Garnish with green onion and sesame seeds.

Hoisin Glazed Green Beans and Carrots

1 lb Green Beans, snapped and blanched*
1 Cup Shredded Carrots- buy them shredded and save yourself the work
2 Tbsp Hoisin Sauce
Dash of Soy Sauce
1/4 Tsp Salt

*Blanch-bring a pot of water to a boil, add green bean and cook for 3-5 minutes. Drain and soak in water bath....or just drain and run cold water over them.

Heat oil in saute pan and add green beans and carrots. Cook for 5 minutes. Add hoisin sauce, soy sauce and salt. Heat through and serve.

Chicken Coconut Soup, Basil Chicken

Cooking Tip:
When peeling fresh ginger, do not use a peeler, instead use a spoon. The skin peels away much easier and does not take away the meat of the ginger.

Chicken Coconut Soup
Serves 4

1/2 tsp Garlic-chopped
1/2 tsp Ginger-chopped
1/2 Shallot-sliced
1/2 Cup Zucchini-cut on the bias
1/2 Cup Carrot-cut on the bias
1 Can Coconut Milk
2 Cups Chicken Broth
1/4 Cup Diced Chicken
1 Tbsp Olive Oil
1 Lime-Juiced
1/2 tsp Salt
1/4 tsp Pepper
1 Tbsp Cilantro-garnish
1 Green Onion-chopped-garnish

Heat a sauce pot with olive oil and saute garlic and ginger. Add carrot and zucchini and cook until carrot becomes tender, about 5 minutes. Add chicken and cook until it turns white. Add coconut milk, and chicken broth. Season with salt and pepper. Simmer for 20 minutes. Add lime juice, cilantro and green onion and serve.

Basil Chicken with Green Beans
Serves 4

3 Chicken Breast-large diced
2 Cups Fresh Green Beans-broken in half
1 Pkg Fresh Basil-Thai Basil if you can find it
5 Garlic Cloves-chopped
2 Shallots-sliced
1 Jalapeno-diced
3 Tbsp Fish Sauce
1 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp Olive Oil
Salt and Pepper to taste-I actually made this a little salty so watch out when adding more salt
1 Cup Jasmine Rice-cooked according to package

Heat olive oil in a pan and add garlic, jalapeno and shallots. Saute until they become aromatic. Add green beans and cook for 3 minutes, then add chicken. Cook, stirring chicken for 5-7 minutes. Add basil, fish sauce, soy sauce and sugar and cook for an additional 5 minutes. Serve over rice.

Sweet Chili Grilled Shrimp, Coconut Rice, Bok Choy with Shredded Carrot

After just spending a wonderful week in Houston, where everything is "BIGGER" and many things are fried, we will be eating healthy in the weeks to come. My grill is finally working after not having it for almost 2 years(thanks Dudley)!. Look for grilled items in the next few weeks. Here is a yummy grilled shrimp dish, with coconut rice.

Sweet Chili Grilled Shrimp

1 lb Shrimp-peeled, deveined, tail off
3 Tbsp Sweet Chili Sauce
2 Tbsp Hoisin Sauce
1 Tbsp Soy Sauce
1 tsp Chili Garlic Sauce or Sriracha
8-10 Skewers

Mix all wet ingredients in a bowl. Toss shrimp in marinade. Put 6 shrimp on each skewer. Heat frill to 350, put shrimp on grill. Brush shrimp with extra marinade. Turn shrimp after 4 minutes and cook another 4 minutes. Remove from grill and let sit for 2 minutes.

Coconut Lime Rice

1 Cup Brown Rice
11/2 Cup Lite Coconut Milk
1/2 Cup Chicken Broth
2 Green Onions-chopped
Juice and Zest of 1 Lime
1/2 tsp Salt
1/4 tsp Pepper

In a sauce pot, add rice, coconut milk and broth. Bring to a boil, cover and cook for 40-50minutes. Stir in green onion, lime zest, lime juice, salt and pepper.

Boy Choy with Shredded Carrots

1 Head of Bok Choy-chopped
1 Cup Shredded Carrots
1 Tbsp Olive Oil
2 Tbsp Soy Sauce
Salt and Pepper to taste

Clean and chop bok choy. I buy pre-shredded carrots. In a saute pan heat olive oil. Add carrots and saute for 1 minute, add boy choy. Cook for about 3-5 minutes, stirring often. Add in soy sauce, salt and pepper.

Enjoy!